Bundt Pan Bacon Egg Cheese Bread (Print Version)
# Ingredients:
→ Biscuit Dough
01 -
3 cups self-rising flour
02 -
2 1/4 cups heavy cream
03 -
1 cup shredded sharp cheddar cheese
04 -
1/2 cup finely crumbled cooked bacon
→ Egg Filling
05 -
5 large eggs
06 -
1/4 cup milk
07 -
1/2 teaspoon salt
08 -
1/2 teaspoon freshly ground black pepper
→ Assembly & Topping
09 -
1 1/4 cups shredded sharp cheddar cheese, divided
10 -
Remaining bacon crumbles (from 10–12 slices cooked and crumbled)
11 -
2 tablespoons butter, melted
12 -
1 teaspoon chopped fresh chives
→ Pan Preparation
13 -
Nonstick cooking spray
# Instructions:
01 -
Preheat oven to 220°C. Generously coat a 10–12 cup Bundt pan with nonstick cooking spray, ensuring all surfaces are covered. Set aside.
02 -
In a medium mixing bowl, whisk eggs with milk, salt, and pepper until well blended. Pour mixture into a skillet and soft scramble over medium heat just until loosely firm. Transfer to a plate to cool.
03 -
In another medium bowl, use a fork to combine self-rising flour, 1 cup shredded cheddar cheese, and 1/2 cup crumbled bacon. Create a well in the centre and add the heavy cream. Gradually work the cream into the dry ingredients with a fork until a shaggy dough forms.
04 -
Sprinkle 2 tablespoons reserved bacon and 60 ml (1/4 cup) shredded cheddar cheese evenly over the base of the prepared Bundt pan.
05 -
Using an ice cream scoop or a 60–80 ml (1/4–1/3 cup) measuring cup, distribute half of the biscuit dough evenly into the pan over the bacon and cheese. Use the back of a spoon or offset spatula to gently spread and flatten.
06 -
Distribute 120 ml (1/2 cup) shredded cheddar cheese, the cooked scrambled eggs, and remaining bacon crumbles evenly over the biscuit dough. Top with another 120 ml (1/2 cup) shredded cheddar cheese.
07 -
Scoop the remaining biscuit dough over the filling, spreading gently to cover with an even layer.
08 -
Place pan in the centre of the oven and bake for 25 minutes, or until a toothpick inserted into the biscuit comes out clean.
09 -
Remove pan from oven and allow to rest for 5–10 minutes. Carefully invert onto a cake plate or serving platter.
10 -
Combine melted butter with chopped chives. Brush the mixture over the bread’s surface. Slice using a sharp knife and serve warm.
# Notes:
01 -
For best results, cool the scrambled eggs fully to avoid steaming the dough during baking.
02 -
Self-rising flour ensures a tender crumb; do not overmix the dough to maintain lightness.