Preheat the oven to 425°F. Spray a standard size bundt pan with PAM Spray Pumps. Set aside.
In a medium mixing bowl whisk together the eggs, milk, 1/2 teaspoon fine sea salt and freshly ground pepper. Coat a skillet with PAM Spray Pumps, scramble in a skillet over medium heat until firm. Set aside.
In a different medium mixing bowl, whisk together flour, baking powder, 1 1/2 teaspoons fine sea salt, 1 cup shredded sharp cheddar and 3/4 cup bacon crumbles.
Make a well in the center, adding 2 cups heavy cream and 1/4 cup milk. Using a pastry cutter or large fork, mash together. Do not over work the biscuit dough.
Sprinkle 1/4 cup shredded sharp cheddar and half of remaining bacon into bundt pan, allowing it to stick to the sides.
Add 1/2 of biscuit dough. Spray the back of a large spoon with PAM Spray Pumps to coat, mashing into crevices and creating a well in the center. You may have repeat spraying several times to prevent sticking.
Add scrambled eggs to the center well in bundt pan. Top with any remaining shredded cheddar cheese and bacon.
Top scrambled eggs with remaining biscuit dough, repeating the same process of coating the back of a spoon with PAM Spray Pumps to press biscuit dough into mold.
Bake for 25-30 minutes or until it passes the toothpick test.
Allow to cool for 10 minutes before inverting onto a serving platter. Brush with melted butter. Allow to set for an additional 5 minutes.
Slice and serve!
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