Savory Breakfast Bundt Cake

This Savory Breakfast Bundt Cake is similar to a savory bread pudding mixed with a casserole. The filling includes potato, eggs, vegetables and meat. This bundt cake casserole is perfect for meal prep, holiday breakfast, or a hectic weekday morning.

Baking this casserole in a ring shaped pan allows for easy slicing. That’s why I enjoy making it when entertaining. When I was growing up, I remember someone would always bring the dish to Sunday school potluck for that very reason.

Ingredients needed for Savory Bundt Cake Breakfast Casserole

When making this breakfast bundt cake, I like to typically add the ingredients listed below, but I often like to add bacon and feta or I’ll make an Italian version. The great thing about this dish is that you can add any filling that you would like.

1c Red Bell Pepper, diced 

1c Cubed Ham

1c Red Onion, diced

2c Frozen Tater Tots

5 Flaky Layer Butter Biscuits, diced (about pieces per biscuit)

12 Whole Eggs

1c Cheddar Cheese, shredded

1c Mozzarella Cheese, shredded

1/4c Heavy Cream

2c Fresh Spinach

Tip

When taking your casserole out of the bundt pan, you have to be very careful. I like to use a mini spatula or butter knife to gently go around the pan and pull the casserole away from the pan. After flipping it over, I give it a little wiggle and it usually comes right out.

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