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: 582kcal
Author: Jessica Formicola
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

  • 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!
  • If you've tried this recipe, come back and let us know how it was! 

Nutrition

Calories: 582kcal | Carbohydrates: 32g | Protein: 18g | Fat: 42g | Saturated Fat: 21g | Cholesterol: 211mg | Sodium: 895mg | Potassium: 339mg | Fiber: 1g | Vitamin A: 1110IU | Vitamin C: 0.2mg | Calcium: 282mg | Iron: 2.6mg