Bundt Cake Breakfast
This bundt cake breakfast is a savory breakfast feast filled with bacon, cheese, and fresh herbs. It's hearty, delicious, and so easy.
Servings 10 Servings
Calories 335kcal
Equipment
- bundt cake pan
- large mixing bowl
- Whisk
- medium bowls
- Wire cooling rack
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ½ cup unsalted butter melted
- 4 large eggs
- 1 ¼ cup whole milk
- 1 cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- 1 cup cooked bacon crumbled
- ¼ cup chopped fresh chives
- ¼ cup chopped fresh parsley
Instructions
- Preheat the oven to 350°F (175°C). Grease a bundt cake pan thoroughly with butter or non-stick spray.
- In a large bowl, whisk together the flour, baking powder, salt, black pepper, and smoked paprika.
- In another bowl, beat the eggs and then mix in the melted butter and milk until well combined.
- Add the wet ingredients to the dry ingredients, stirring until just combined.
- Fold in the cheddar cheese, Parmesan cheese, crumbled bacon, chives, and parsley until evenly distributed.
- Pour the batter into the prepared bundt cake pan, spreading it out evenly.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely or serve warm.
Nutrition
Serving: 1Serving | Calories: 335kcal | Carbohydrates: 21g | Protein: 16g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 119mg | Sodium: 822mg | Potassium: 153mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 764IU | Vitamin C: 3mg | Calcium: 254mg | Iron: 2mg