Savory, Cheesy, and So Satisfying: My Go-To Breakfast Bundt Cake

Name: Savory, Cheesy, and So Satisfying: My Go-To Breakfast Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 pounds breakfast sausage (browned and drained); 1 cup shredded cheddar cheese; 2 cups shredded mozzarella cheese; 4 cups chopped green onions (optional); 4 cups milk; 2 teaspoons garlic powder; 1 teaspoon salt; 1/2 teaspoon black pepper; 2 cups biscuit mix; 4 large eggs

April 6, 2025

Recipes

If there’s one breakfast dish that has never failed me—whether I’m feeding a sleepy crowd or prepping for a brunch gathering—it’s this Breakfast Bundt Cake. It’s the kind of recipe that makes people go “Wait, what is that?” and then immediately reach for seconds. Imagine everything you love about a classic breakfast—eggs, sausage, cheese, biscuits—all baked into one golden, savory, pull-apart ring of deliciousness. That’s what we’re talking about here.

I first made this for a weekend getaway with friends when I wanted something easy, hearty, and a little fun. Since then, it’s become a go-to for holidays, houseguests, and lazy Sunday mornings. It’s make-ahead friendly, looks impressive on the table, and most importantly, tastes like comfort in every bite.

Why This Breakfast Bundt Cake Works

This isn’t your average casserole—it’s got structure, flavor, and flair. Here’s why I’m obsessed with it:

Everything in one pan: No juggling separate sides or cooking eggs to order.
Make-ahead magic: Prep it the night before, bake it fresh in the morning.
Crowd-pleasing: Adults and kids alike dig into this without hesitation.
Totally customizable: Swap in your favorite breakfast meats, cheeses, or veggies.

Whether you’re feeding a family or planning brunch with friends, this bundt cake delivers every time.

What You’ll Need

(Serves 8–10 | Prep Time: 15 minutes | Cook Time: 45–50 minutes)

Ingredients:

1 can (8-count) refrigerated biscuits (like Pillsbury Grands, cut into quarters)
1/2 pound breakfast sausage (browned and drained)
1 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1/4 cup chopped green onions (optional, but adds great flavor)
8 large eggs
1/4 cup milk
1/2 teaspoon garlic powder
Salt and pepper to taste
Cooking spray or butter (for greasing the bundt pan)

Optional extras:

Crumbled cooked bacon
Diced bell peppers or jalapeños
Hot sauce or salsa for serving

How I Make This Savory Breakfast Bundt Cake

1. Preheat and Prep
I start by preheating the oven to 350°F (175°C) and generously greasing my bundt pan with cooking spray or butter. Make sure you coat every crevice—nobody wants a stuck breakfast ring.

2. Cook the Sausage
In a skillet, I brown the breakfast sausage until fully cooked, then drain off the excess grease. If I’m feeling fancy, I’ll toss in diced peppers or onions at this stage and sauté them for a bit of extra flavor.

3. Mix the Egg Mixture
In a large bowl, I whisk together the eggs, milk, garlic powder, salt, and pepper. This is the base that pulls everything together and keeps the inside of the bundt cake soft but structured.

4. Layer in the Good Stuff
Into the egg bowl, I fold in the sausage, both cheeses, green onions, and biscuit pieces (which I cut into quarters). I make sure everything is coated in the egg mixture and evenly distributed. Then I pour the whole thing into the greased bundt pan and gently press it down to compact it just a bit.

5. Bake Until Golden
Into the oven it goes for about 45–50 minutes, or until the top is golden brown and the center is fully set. I check it with a toothpick or knife—it should come out clean when it’s done.

6. Let It Rest, Then Flip and Serve
Once baked, I let the bundt cake rest for 10–15 minutes. Then I run a knife around the edges and carefully invert it onto a serving plate. The moment of truth! It usually releases beautifully thanks to the grease and structure of the biscuits.

7. Slice and Dig In
I serve it warm, usually with a side of hot sauce or salsa and maybe some fruit or greens to round it out.

My Best Tips for Breakfast Bundt Success

Don’t skip the grease: Really get into those crevices with the cooking spray to avoid sticking.
Chop biscuit pieces evenly: This helps everything cook at the same rate and gives that nice pull-apart texture.
Let it rest before flipping: This helps it firm up and come out in one beautiful ring.
Use a serrated knife to slice: Makes cutting through the biscuit layers easier.

Variations I’ve Tried and Loved

Once you’ve made it once, it’s easy to mix things up. Here are a few of my favorite spins:

Bacon & Gouda: Swap sausage for crispy bacon and cheddar for smoked gouda.
Veggie-forward: Add sautéed mushrooms, spinach, and red bell peppers.
Spicy version: Mix in jalapeños and pepper jack cheese, and serve with hot sauce.
Southwestern: Use chorizo, cheddar, and green chiles, then top with avocado slices.

When I Serve This Breakfast Bundt Cake

This is my go-to for:

Holiday brunches when I want something hearty and impressive
Weekend houseguests when I need to feed a crew without standing at the stove
Meal prep—I slice it up and reheat pieces for breakfast during the week
Potlucks or breakfast-for-dinner nights where it holds its own on the table

It also travels surprisingly well. I’ve wrapped it up and taken it to more than one brunch potluck, and it’s always the first thing gone.

FAQs About This Recipe

Q: Can I make it ahead of time?
A: Yes! Assemble everything the night before and refrigerate. Just pop it in the oven in the morning and add 5–10 minutes to the bake time.

Q: How do I store leftovers?
A: I keep slices in an airtight container in the fridge for up to 4 days. They reheat great in the microwave or toaster oven.

Q: Can I freeze it?
A: Totally. I wrap individual slices in foil or plastic wrap and freeze for up to a month. Reheat in the oven for best texture.

Q: Can I use crescent rolls instead of biscuits?
A: You can, but biscuits give more structure. If you use crescent dough, reduce the liquid just slightly and keep an eye on the bake time.

Final Thoughts

This Breakfast Bundt Cake has become one of my all-time favorite breakfast recipes because it’s easy, flexible, and always impressive. It brings together the best of brunch in one bite—and makes it look like I spent way more time in the kitchen than I actually did.

If you’re looking for something a little different (and a lot delicious) to shake up your breakfast routine, this is it. It’s cozy, crowd-pleasing, and just fun enough to make mornings something to look forward to.