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Crack Breakfast Bundt Cake

Savory Crack Breakfast Bundt Cake for a Hearty Morning

Enjoy the delicious Crack Breakfast Bundt Cake, a savory delight perfect for breakfast gatherings.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 12 large Eggs Can be substituted with flax eggs for a vegan option.
  • 450 g Whole milk Almond milk can be used for a dairy-free substitution.
  • 1 tbsp Dijon mustard Omit if a milder taste is preferred.
  • Ranch seasoning mix Homemade ranch seasoning can be a substitute.
  • 200 g Bacon Turkey bacon or plant-based bacon can be used.
  • 300 g Frozen tater tots Can swap for hash browns for variation.
  • 12 oz Biscuit dough Easily made gluten-free if necessary.
  • 200 g Shredded cheddar cheese Vegan cheese works for a dairy-free version.

Equipment

  • Bundt pan
  • large skillet
  • mixing bowl
  • Whisk
  • spatula

Method
 

Step-by-Step Instructions for Crack Breakfast Bundt Cake
  1. Preheat your oven to 200°C (400°F) and spray a Bundt pan generously with baking spray.
  2. Cook diced bacon in a skillet over medium-high heat for 8-10 minutes until crispy, then chop into pieces.
  3. Whisk together eggs, whole milk, Dijon mustard, and ranch seasoning in a mixing bowl.
  4. Fold in chopped bacon, tater tots, biscuit dough, and cheddar cheese until just combined.
  5. Pour the mixture into the prepared Bundt pan, smoothing the top with a spatula.
  6. Bake uncovered for 45-55 minutes or until golden brown and a toothpick comes out clean.
  7. Cool for 5-10 minutes before inverting onto a platter and slice warm.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 30gProtein: 18gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 150mgSodium: 800mgPotassium: 350mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 1mgCalcium: 200mgIron: 2mg

Notes

Store leftovers at room temperature for up to 2 hours, or in the fridge for up to 3 days. Freeze individual slices for longer storage.

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