Description
This breakfast biscuit Bundt cake is a savory, strata-inspired dish featuring layers of flaky biscuits, crispy bacon, sautéed vegetables, baby spinach, eggs, and shredded Cheddar cheese. Baked in a Bundt pan for an impressive marbled appearance, it makes a stunning and hearty breakfast or brunch centerpiece.
Ingredients
Preparation
- Cooking spray (enough to generously grease the pan)
Protein & Dairy
- 6 slices bacon
- 12 large eggs
- 1/2 cup whole milk
- 1 (8-ounce) package shredded Cheddar cheese
Vegetables
- 1 cup chopped red onion
- 1 cup chopped red bell pepper
- 3 cups packed baby spinach
Other Ingredients
- 2 teaspoons bottled hot pepper sauce
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 (16.3-ounce) can refrigerated biscuits (such as Pillsbury Grands), quartered
- 1 1/2 cups frozen diced hash brown potatoes
Instructions
- Preheat and grease: Preheat your oven to 350°F (175°C). Generously grease a 10-inch nonstick Bundt pan with cooking spray to ensure the cake releases easily after baking.
- Cook bacon: In an extra-large skillet over medium heat, cook the 6 slices of bacon until crisp, about 8 to 10 minutes. Drain the cooked bacon on paper towels and once cooled, crumble it into small pieces.
- Sauté vegetables: Drain all but 1 tablespoon of bacon drippings from the skillet. Add the chopped red onion and red bell pepper to the skillet and cook, stirring occasionally, until tender, about 4 minutes. Add the baby spinach and cook until wilted, about 1 to 2 minutes. Remove from heat and set aside to cool slightly.
- Mix eggs and seasonings: In a large bowl, whisk together 12 large eggs, 1/2 cup whole milk, 2 teaspoons hot pepper sauce, 1/2 teaspoon salt, and 1/2 teaspoon freshly ground black pepper until thoroughly combined.
- Combine mixture: Add the crumbled bacon, cooked vegetables, quartered biscuit pieces, shredded Cheddar cheese, and frozen diced hash brown potatoes to the egg mixture. Toss gently to combine all the ingredients evenly.
- Fill the pan and bake: Pour the mixed ingredients into the prepared Bundt pan, spreading evenly. Cover the pan tightly with foil and bake in the preheated oven for 30 minutes.
- Finish baking: Remove the foil and continue baking for an additional 25 to 30 minutes, or until a knife inserted into the center comes out clean and the internal temperature reaches 195 to 200°F (91 to 93°C).
- Cool and release: Let the Bundt cake cool on a wire rack for 15 minutes. Carefully run a thin silicone spatula around the edges and center of the pan to loosen the cake. Invert the cake onto a serving platter. If any biscuit crust pieces stick to the pan, remove them gently with the spatula and place back onto the cake for presentation.
Notes
- You can substitute turkey bacon or omit bacon for a vegetarian version, but the flavor will differ.
- Use fresh spinach instead of baby spinach if preferred; just be sure to wilt it well in the skillet.
- For added flavor, consider adding herbs like thyme or parsley to the egg mixture.
- Ensure biscuits are fully thawed and quartered evenly to help the cake bake uniformly.
- This dish can be prepared the night before; assemble and refrigerate overnight, then bake in the morning.
- Use a Bundt pan with nonstick coating for best results or grease thoroughly if using a different pan.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
