Bundt Cake Breakfast is a quick solution for a very hearty breakfast. It includes all the best that we used for a standard breakfast. Eggs, ham, bread, cheese, and … whatever you want to add! Worth a try!
You know this is such a versatile dish that most often it is eaten alone. There is meat, and bread, and potatoes, and cheese, and eggs with milk!
Thus bundt cake breakfast can freely be a self-sufficient dish. But, if you want variety on the table, add something light. For example, vegetable salad or baked vegetables, or Roasted Potatoes And Carrots. For a hearty breakfast for a large family, cook rice, buckwheat, or any other cereal.
Perhaps this will be your best decision. Such a breakfast in the form of a cake will look beautiful and aesthetically pleasing. You easily feed a large family with one meal.
Make your job easier by pre-harvesting. Follow all points from the cooking instructions until baking. Cover the baking dish with cling film or foil and store it in the refrigerator, but not more than a day.
All you need to do in the morning is to put the dish in the oven. 40 minutes of waiting, everyone is full and you are magnificent!
1 cup diced Ham
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2 c tater tots…still frozen
1 dozen whisked eggs
1 can (8) Pilsbury Grands biscuits..diced up (raw)
2 c. Cheese…your choice…I used Cheddar
1/4 c milk
All mixed together. Put in greased bundt pan. Bake on 400 degrees for 45 mins. When done flip onto platter and cut and serve
You can use any meat or any veggie you want!!!! The key is not to add too much bread and the tater tots add just the right amount of potatoes…they shred up and you would think they were hash browns without making it dense! I have made this SOOOOO many times and varied the ingredients almost every single time! but this morning these were the simple ingredients I used!!! So get creative!!!! you won’t find this recipe anywhere because, as usual I MADE IT UP!
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