Breakfast Bundt

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Prep Time: 20-30 min.
Bake Time: 30 min.
Servings: 12
Difficulty: Intermediate

Some of your favorite breakfast items all baked up in a mouth watering Breakfast Bundt.


9 Rhodes Dinner Rolls, thawed
12 eggs
1 package of bacon, chopped into 1/2 inch bits
3 green onions, diced
2 cups cheddar cheese
everything bagel seasoning, to taste


Spray counter lightly with non-stick cooking spray. Combine rolls together and roll into an 18-inch circle. Cover with sprayed plastic wrap and let rise 20-30 minutes.

In a large pan, cook bacon until crispy, add in the green onions and sauté until a gold color shows on some of the bits. Then add in all the eggs and cook into a loose scramble with the bacon and onion.

Spread the egg mixture into a large ring in the center of the dough. Sprinkle cheese (reserving 1/4 cup) on top of the egg mixture. Fold the outside of the dough circled over the mixture and pinch to encapsulate the filling. Cut out the center of the dough circle and remove.

In a well-sprayed bundt pan, place the remaining cheese at the bottom of the pan and sprinkle everything bagel topping. Place dough ring inside of the bundt pan and bake at 350ºF for 35 minutes or until golden brown. Invert immediately onto a serving platter. Slice bundt while warm to serve.

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