Biscuit Breakfast Bundt Bake

Name: Biscuit Breakfast Bundt Bake
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 8 servings
Cuisine: Soul Food, Southern Recipes, American
Ingredients: 4 oz Baby Spinach; 16.3 oz Biscuit Dough; 0.5 tsp Black Pepper; 1 whole Cooking Spray; 1.5 cups Diced Hash Browns; 12 whole Eggs; 1 whole Red Bell Pepper; 1 whole Red Onion; 0.5 tsp Salt; 8 oz Shredded Cheddar Cheese; 2 tsp Tabasco Hot Sauce; 6 slices Thick-Cut Bacon; 0.5 cup Whole Milk

Breakfast 🍳Lunch 🥪Snack 🍿 Soul Food 🇺🇸Southern Recipes 🇺🇸American High-Protein 💪Comfort-Food

Biscuit Breakfast Bundt Bake combines fluffy biscuit bites with creamy eggs, smoky bacon, and melty cheddar, all swirled with tender spinach and peppers for a hearty, sliceable centerpiece. Each bite balances rich, cheesy comfort with a gentle kick of hot sauce. Serve it warm for weekend brunches, holiday mornings, or a make-ahead breakfast that feeds a crowd.

Prep15 mins
Cook1 hr 15 mins
Serves8
DifficultyMedium

1

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 10-inch nonstick Bundt pan with the cooking spray.
2

Cook bacon in an extra-large skillet over medium heat until crisp, 8 to 10 minutes. Drain on paper towels. When cool enough to handle, crumble the bacon.
3

Drain all but 1 tablespoon of the bacon drippings from the skillet. Add the onion and bell pepper to the skillet. Cook and stir until tender, about 4 minutes. Add the spinach. Cook until wilted, 1 to 2 minutes. Set aside to cool.
4

Whisk the eggs, milk, hot sauce, salt, and pepper together in a large bowl.
5

Add the bacon, cooked vegetables, biscuit pieces, cheese, and hash browns to the bowl; toss to combine. Pour the mixture into the prepared pan.
6

Cover the pan with foil. Bake for 30 minutes. Remove the foil. Bake until a knife inserted in the center comes out clean, 25 to 30 minutes more (internal temperature should be 195 to 200 degrees F (91 to 93 degrees C)).
7

Let cool on a wire rack for 15 minutes. Carefully run a thin silicone spatula around the edges and center of the Bundt cake, making sure it will release easily from the pan. Invert the cake onto a platter for serving. If pieces of the crust stick to the pan, remove them with your spatula and place them on the cake.