Bundt Pan Bacon Egg and Cheese Brunch Bread
This Bundt Pan Bacon Egg and Cheese Brunch Bread is a savory biscuit-style brunch bread layered with scrambled eggs, bacon, sharp cheddar, cream, butter, and chives.
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Servings: 12
Ingredients
- 5 large eggs
- 1/4 cup milk
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 3 cups self-rising flour
- 2 1/4 cups shredded sharp cheddar cheese divided
- 10 to 12 slices bacon cooked and finely crumbled
- 2 1/4 cups heavy cream
- 2 tbsp butter melted
- 1 tsp chopped fresh chives
- Nonstick cooking spray for preparing the Bundt pan
Instructions
- Preheat the oven to 425°F / 220°C.
- Liberally spray a standard 10 to 12 cup Bundt pan with nonstick cooking spray. Ensure the center tube, sides, and ridges are thoroughly coated. Set aside.
- In a medium mixing bowl, whisk together the eggs, milk, salt, and freshly ground black pepper until fully combined.
- Pour the egg mixture into a skillet over medium heat.
- Cook the eggs, stirring gently, until softly scrambled and just firm.
- Remove the eggs from the heat and set aside to cool slightly.
- In a large mixing bowl, use a fork to combine the self-rising flour, 1 cup of the shredded sharp cheddar cheese, and 1/2 cup of the finely crumbled bacon.
- Make a well in the center of the flour mixture.
- Add the heavy cream to the well.
- Using a fork, gradually incorporate the heavy cream into the dry ingredients until the mixture is evenly moistened and a thick biscuit-style dough forms.
- Sprinkle 2 tbsp of the reserved crumbled bacon evenly into the bottom of the prepared Bundt pan.
- Sprinkle 1/4 cup of the shredded sharp cheddar cheese evenly over the bacon in the bottom of the pan.
- Using a regular-size ice cream scoop or a 1/4 to 1/3 cup measuring cup, place half of the biscuit dough into the Bundt pan over the bacon and cheese.
- Use the back of a spoon or an offset spatula to gently spread and flatten the dough slightly.
- Sprinkle the dough with 1/2 cup of shredded sharp cheddar cheese.
- Add the cooled scrambled eggs evenly over the cheese layer.
- Sprinkle the remaining bacon crumbles evenly over the eggs.
- Top with an additional 1/2 cup of shredded sharp cheddar cheese.
- Scoop the remaining biscuit dough over the filling.
- Gently flatten and spread the dough to cover the filling as evenly as possible.
- Place the Bundt pan in the preheated oven.
- Bake for 25 minutes, or until the bread is golden and a toothpick inserted into the biscuit dough comes out clean.
- Remove the pan from the oven and allow the bread to rest in the pan for 5 to 10 minutes.
- Carefully invert the bread onto a cake plate or serving platter.
- In a small bowl, combine the melted butter and chopped fresh chives.
- Brush the butter and chive mixture over the bread on all sides.
- Slice with a sharp knife and serve warm.
Notes
To make this Bundt Pan Bacon Egg and Cheese Brunch Bread gluten free, replace the self-rising flour with a gluten-free self-rising flour blend.
If using plain gluten-free all-purpose flour, add gluten-free baking powder and salt according to the flour blend’s self-rising substitute instructions.
Confirm that the bacon, shredded cheddar cheese, heavy cream, butter, milk, chives, nonstick cooking spray, salt, and pepper are labeled gluten free.
Use a clean Bundt pan, clean utensils, and a gluten-free prep surface to avoid cross-contamination.
For best texture, choose a gluten-free flour blend designed for biscuits or quick breads.