Bundt Pan Bacon Egg and Cheese Brunch Bread

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ByMelissa May 7, 2017November 5, 2023

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Easy Bundt Pan Bacon Egg and Cheese Brunch Bread Recipe

Special occasions, just bring families together in the kitchen and around the dinner table to transform meals into memorable moments. When each season changes, they bring with them opportunities of special gatherings to celebrate with friends, family, neighbors and of course, delicious food! Easter, Mother’s Day, Thanksgiving or Christmas are the ideal occasions to show the family how much you care. A well planned brunch can transform any day into a special occasion.

Bundt Pan Bacon Egg and Cheese Brunch Bread - melissassouthernstylekitchen.com (2)

How to Make the Best Bundt Pan Bacon Egg and Cheese Brunch Bread

This type of brunch bread is more biscuit like in texture and flavor. It can be adapted making it without the bacon, if you have vegetarians at your table. You may also opt to use cooked and crumbled sausage in place of bacon.

Ingredients you’ll need to make Bacon Egg and Cheese Brunch Bread in a Bundt Pan: Large eggs, milk, salt, black pepper, self rising flour, sharp cheddar cheese, butter, cooked and crumbled bacon and fresh chives.
The most important piece of equipment is a 10-12 cup Bundt pan, preferably non stick. Spray it liberally with cooking or baking spray so the brunch bread will release easily.
When scrambling the eggs, go for soft scrambled, then there’s no worries about rubbery eggs after baking. You can even make the eggs in advance and chill. They will gently reheat while baking.
To divide the biscuit dough, I recommend using an ice cream scoop or a measuring cup to keep the dough uniform in thickness for even baking.
You can fully assemble this bread several hours in advance, cover and chill in the refrigerator. Allow it 15 minutes on the counter to warm to room temperature before baking. When it’s been chilled, it may require additional baking time.
Always test the center with a toothpick or a cake tester before removing it from the oven.
You can use the same amount of any flavor of shredded cheese that you like. If you’d like to add a little kick, use pepper jack cheese.
Allow the bread to cool for 15 minutes or so before using a sharp knife to slice so it will hold together.
You can reheat leftovers in single servings in the microwave on 50% power to prevent overcooking.
Store leftover brunch bread in an airtight container chilled in the refrigerator for up to 2-3 days.

Bundt Pan Bacon Egg and Cheese Brunch Bread - melissassouthernstylekitchen.com (3)

More Delicious Southern Brunch and Bread Recipes to Make

Bread is a welcome sight on the table for any meal. More breads, breads sticks and rolls you may like to try:

This Bacon, Egg and Cheese Biscuit Braid is made with biscuit dough that you slice and and serve.
Twisted Cinnamon Rolls baked in a Muffin Pan.
Baked Bacon Egg and Cheese Bread Boat is made using one of those fluffy bread loaves from the grocery store bakery.
Pull apart Dollywood’s Famous Cinnamon Bread.
Using a shortcut hack these easy Pull Apart Cinnamon Sugar Bread Sticks come with their own cream cheese dip on the side.
Homemade French Bread for hoagies.
The house will smell wonderful when you bake a loaf of homemade Potato Bread.
Creamy glazed Cinnamon Roll Bread.
Cheese Rolls from BHG.

Bundt Pan Bacon Egg and Cheese Brunch Bread - melissassouthernstylekitchen.com (4)

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Disclosure – This post is a sponsored conversation written by me on behalf ofBorden® Cheese a licensed brand of Borden Dairy®.

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5 from 8 votes

Prep Time20 minutes mins

Cook Time25 minutes mins

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 use
10 – 12 slices bacon cooked and finely crumbled
2 1/4 cups heavy cream
2 Tbsp butter melted
1 tsp chopped fresh chives

Instructions

Preheat the oven to 425°F. Liberally spray a standard 10-12 cup Bundt pan with cooking spray. Set aside.
In a medium-size mixing bowl whisk together eggs, milk, salt and pepper. Soft scramble in a skillet over medium heat just until loosely firm. Set aside to cool.
In a medium size mixing bowl, use a fork to mix together the flour with 1 cup shredded cheddar cheese and 1/2 cup bacon. Make a well in the center and add the cream.
Using a fork gradually work the cream through the dry ingredients until moistened.
Sprinkle 2 Tbsp reserved bacon and 1/4 cup Borden® Cheese Sharp Cheddar Shreds evenly on the bottom of the bundt pan.
Use a regular size ice cream scoop to divide the dough. Scoop 1/2 of the biscuit batter onto the bottom of the pan over bacon and cheese. (alternately, you can use a 1/4-1/3 cup measuring cup.)
Use the back of a spoon or offset spatula to spread and flatten the dough slightly.
Sprinkle the biscuit dough with 1/2 cup Borden® Cheese Sharp Cheddar Shreds, scrambled eggs, remaining bacon crumbles then top with 1/2 cup shredded cheese.
Scoop the remaining biscuit dough over the filling. Flatten and spread slightly.
Place into the oven and bake for 25 minutes or until a toothpick inserted into the dough comes back clean.
Rest in the pan for 5-10 minutes then turn it out onto a cake plate or serving platter.
Mix together melted butter and chopped chives. Brush the bread on all sides.
Slice and serve using a sharp knife.

Notes

Allow the bread to cool for 15 minutes or so before attempting to slice so it will hold together.
You can reheat leftovers in single servings in the microwave on 50% power to prevent overcooking.
Store leftover brunch bread in an airtight container chilled in the refrigerator for up to 2 days.

Nutrition

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