Bundt Pan Breakfast Cake

This qualifies as breakfast anytime!  It can be made the day before and reheated for overnight guests or weekend company.

It's attractive on a brunch or buffet table and perfect for potlucks. I've taken it to many brunch or luncheon parties, and always asked for the recipe.

For busy holiday mornings, I've made ahead, then quickly reheated for family breakfasts, or had on hand for busy teens to grab and reheat for a healthy breakfast or snack. 

It's a dish serving many at little cost, easy to make, but looks like you labored over a hot stove!  The taste is addictive, so it's hard not to want more than one slice!

Bundt Pan Breakfast Cake
1 pound cooked bacon, chopped fine
1 dozen eggs
1/2 pound grated Cheddar cheese
2 cups flour
1 bunch green onions, chopped
1 tsp. baking powder
2 tsps. salt



Lightly brown bacon and drain. Beat eggs in a large bowl, then add bacon and remaining ingredients. Mix well.

Pour into greased or sprayed bundt cake pan. Bake in 350 oven for 50 minutes to one hour until golden brown.  Turn over on a platter, slice and serve.  Freezes well. Can be eaten at room temperature or warmed.

Serves 8-10 or more depending on size of slices.

Estimated cost $6.40 or less;  .80 cents a serving or less.

Holiday Brunch and Breakfasts

If looking for special breakfasts to make over the holidays for family or guests, I blogged about several of my favorites, so thought I'd link them on one page so there's several to read about and choose from.

I make the pancakes several times a year, and make the bundt cake and overnight sausage casserole during the Christmas and New Year Holidays.

The bundt cake and sausage casserole are made ahead of time and reheated on the holiday morning or for a brunch table.  They're a real time saver on busy mornings.
                                   Bundt Pan Breakfast Cake

 

Dutch Baby German Pancake

Roll-Up (Crepes) Pancakes

Overnight Breakfast Casserole