This Breakfast Biscuit Bundt Cake is a hearty, savory breakfast bake that brings comfort and flavor to the table in the most satisfying way. It combines flaky biscuit dough, golden cheese, fluffy eggs, and savory sausage all layered in a beautiful Bundt pan. I love how this recipe turns basic breakfast staples into a warm, sliceable dish that’s perfect for both busy mornings and relaxed weekend brunches.
Why You’ll Love This Recipe
I enjoy how easy and impressive this dish is. It uses simple ingredients I often have on hand, and the final result always feels special. The Bundt pan gives it an eye-catching shape, but the steps are straightforward and quick. I don’t need to make eggs, biscuits, and sausage separately – it’s all in one pan, ready to go. It’s also easy to reheat, pack for on-the-go meals, or serve to a group. Whether I’m feeding my family or hosting guests, this recipe always earns praise.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 pound ground breakfast sausage, cooked and crumbled
2 cups shredded cheddar cheese
1/2 cup chopped green onions
6 large eggs
1 cup whole milk
1/4 cup maple syrup
1 teaspoon salt
1/2 teaspoon black pepper
Directions
I preheat my oven to 350°F (175°C) and grease and flour a 10-inch Bundt pan thoroughly to make sure the cake doesn’t stick.
I cut the biscuit dough into quarters and place half of the pieces in the bottom of the prepared pan.
I sprinkle half of the cooked sausage, half of the shredded cheese, and half of the chopped green onions over the biscuit layer.
I repeat the process with the remaining biscuit dough, sausage, cheese, and green onions.
In a separate bowl, I whisk together the eggs, milk, maple syrup, salt, and black pepper until smooth and well combined.
I slowly pour the egg mixture over the layers in the Bundt pan, making sure it soaks evenly throughout.
I bake the dish in the preheated oven for 35 to 40 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
I let it cool for 5 minutes in the pan, then carefully invert it onto a serving platter. I slice and serve it warm.
Servings and timing
This recipe makes 8 servings. Prep time: 15 minutes Cook time: 40 minutes Total time: 55 minutes
Variations
Vegetarian Option: I substitute the sausage with sautéed mushrooms, spinach, or a meatless sausage alternative.
Cheese Swap: I like to change things up by using Monterey Jack, mozzarella, or a sharp white cheddar for different flavor profiles.
Add Heat: For a spicy version, I mix in chopped jalapeños or a dash of hot sauce to the egg mixture.
Gluten-Free: I use a gluten-free biscuit dough if I’m serving guests with gluten sensitivities.
Extra Veggies: I sometimes mix in diced bell peppers or zucchini for added texture and nutrients.
storage/reheating
Once cooled, I store leftover slices in an airtight container in the refrigerator for up to 4 days.
To reheat, I microwave individual slices for 30–45 seconds, or warm them in a 350°F oven for about 10 minutes.
For longer storage, I freeze slices in freezer-safe bags and reheat them straight from the freezer when needed.
FAQs
Can I prepare this the night before and bake it in the morning?
Yes, I often assemble everything the night before, cover the pan tightly, and store it in the fridge. In the morning, I bake it as directed, adding a few extra minutes if it’s cold from the fridge.
What type of sausage works best?
I prefer using ground breakfast sausage, either mild or spicy, depending on my mood. It adds great flavor and cooks up nicely without needing any extra seasoning.
How do I know when the cake is fully cooked?
I insert a toothpick or skewer into the center of the cake. If it comes out clean and the top is a rich golden brown, I know it’s ready. The eggs should be set and not jiggly in the middle.
Can I make mini versions of this recipe?
Yes, I sometimes use a muffin tin to make individual portions. I reduce the baking time to about 20–25 minutes and check for doneness with a toothpick.
What should I serve with this Bundt cake?
I like to serve it with a simple fruit salad, fresh juice, or a side of roasted potatoes. It’s hearty on its own but pairs well with lighter sides for a full brunch spread.
Conclusion
This Breakfast Biscuit Bundt Cake brings together everything I love about breakfast in one warm, flavorful bake. With tender biscuits, savory sausage, and melty cheese held together by fluffy eggs, every slice is comforting and filling. I make it again and again because it’s reliable, delicious, and always gets great feedback. Whether it’s a quiet morning or a festive brunch, this dish is always the perfect centerpiece.
Breakfast Biscuit Bundt Cake is a savory, satisfying bake combining flaky biscuits, cheesy eggs, and flavorful sausage into a beautiful, sliceable Bundt-shaped breakfast dish. Perfect for busy mornings or weekend brunches.
