Bacon, Egg and Cheese Breakfast Bread is an easy breakfast recipe for feeding a large group. Prepare ingredients before and simply bake in the morning. #breakfastbread #easybreakfastrecipes www.savoryexperiments.com

Bacon, Egg and Cheese Breakfast Bread

Course: Breakfast
Cuisine: American
Keyword: bacon, egg and cheese, breakfast bread
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 10
Calories: 582 kcal
Bacon, Egg and Cheese Breakfast Bread is an easy breakfast recipe for feeding a large group. Prepare ingredients before and simply bake in the morning.
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Ingredients

  • PAM Spray Pumps
  • 6 eggs
  • 1/2 cup milk divided
  • 2 teaspoons fine sea salt divided
  • 12 ounces bacon cooked and crumbled (17 slices)*
  • 3/4 teaspoon freshly ground pepper
  • 3 cups flour
  • 1 tablespoons baking powder
  • 2 cups sharp cheddar shredded
  • 2 cups heavy cream
  • 3 tablspoons butter melted

Instructions

  1. Preheat the oven to 425°F. Spray a standard size bundt pan with PAM Spray Pumps. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Sprinkle 1/4 cup shredded sharp cheddar and half of remaining bacon into bundt pan, allowing it to stick to the sides.
  6. 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.
  7. Add scrambled eggs to the center well in bundt pan. Top with any remaining shredded cheddar cheese and bacon.
  8. 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.
  9. Bake for 25-30 minutes or until it passes the toothpick test.
  10. Allow to cool for 10 minutes before inverting onto a serving platter. Brush with melted butter. Allow to set for an additional 5 minutes.
  11. Slice and serve!
  12. If you've tried this recipe, come back and let us know how it was! 

Nutrition Facts
Bacon, Egg and Cheese Breakfast Bread
Amount Per Serving
Calories 582 Calories from Fat 378
% Daily Value*
Fat 42g65%
Saturated Fat 21g131%
Cholesterol 211mg70%
Sodium 895mg39%
Potassium 339mg10%
Carbohydrates 32g11%
Fiber 1g4%
Protein 18g36%
Vitamin A 1110IU22%
Vitamin C 0.2mg0%
Calcium 282mg28%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.