Description
This Crack Breakfast Bundt Cake is a savory, indulgent breakfast casserole featuring crispy bacon, fluffy refrigerated biscuit dough, crispy tater tots, cheddar cheese, and a flavorful egg mixture seasoned with Dijon mustard and ranch dressing. Baked in a Bundt pan for a beautifully textured, sliceable dish, it’s perfect for a hearty brunch or special breakfast gathering.
Ingredients
Scale
Meat
- 450 g bacon
Dairy
- 12 large eggs
- 80 ml whole milk
- 200 g shredded cheddar cheese
Other
- 2 cans (170 g each) refrigerated biscuit dough, cut into cubes
- 300 g frozen tater tots
- 1 tablespoon Dijon mustard
- 28 g ranch dressing seasoning mix
Instructions
- Preheat and Prepare Pan: Preheat your oven to 200°C (about 400°F). Thoroughly coat a Bundt pan with baking spray that includes flour to ensure the cake releases easily after baking.
- Cook the Bacon: Heat a large skillet over medium-high heat and cook the bacon until it is crisp and browned. Transfer the cooked bacon to paper towels to drain any excess grease. Once cooled, chop the bacon into small pieces.
- Mix Egg Base: In a large mixing bowl, whisk together the eggs, whole milk, Dijon mustard, and ranch dressing seasoning mix. Whisk until the mixture is smooth and well combined.
- Combine Ingredients: Add the chopped bacon, frozen tater tots, cubed biscuit dough, and shredded cheddar cheese to the egg mixture. Gently stir to evenly distribute all the ingredients without breaking the biscuit dough too much.
- Fill Bundt Pan: Pour the combined mixture into the prepared Bundt pan, spreading evenly so the mixture is well distributed within the pan.
- Bake: Place the Bundt pan uncovered in the preheated oven and bake for 45 to 55 minutes, or until the top is golden brown and the eggs are fully set.
- Cool and Serve: Allow the cake to cool in the pan for 5 to 10 minutes. Then carefully invert the Bundt pan onto a serving platter. Slice the cake and serve warm for best flavor and texture.
Notes
- Make sure the bacon is cooked crisp to add the best texture contrast.
- Use refrigerated biscuit dough for the best rise and flakiness in the cake.
- Let the cake cool slightly before removing to prevent it from falling apart.
- This dish can be prepared the night before; just reheat slices in the oven or microwave before serving.
- Feel free to substitute cheddar cheese with other cheeses like pepper jack or mozzarella for variation.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
