Bundt Cake Breakfast
You can use any meat or 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 so 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!
- Preparing Time: 10 minutes
- Total Time: 40 minutes
- Served Person: 8
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
contains eggs
- 1/4 cup milk
- 1 cup ham diced
- 2 cups tater tots still frozen
- 1 dozen eggs whisked
- 1 can pillsbury grands buscuits diced up raw
- 2 cup cheddar cheese shredded
- Carbohydrate 2.34200000064365 g
- Cholesterol 330.540000029925 mg
- Fat 20.148350009451 g
- Fiber 0.36399998664856 g
- Protein 21.4093000071504 g
- Saturated Fat 9.96765500600219 g
- Serving Size 1 1 Serving (135g)
- Sodium 665.450000175774 mg
- Sugar 1.97800001399509 g
- Trans Fat 1.84040000050239 g
- Calories 278 calories
Hey everyone! I'm so excited to share my latest culinary creation with you all: Bundt Cake Breakfast. It's a dish that's perfect for a lazy Sunday morning or a quick weekday meal. The best part is that it's so versatile - you can use any meat or veggies you want! So get creative and make it your own.
I originally came up with this recipe when I was trying to find a way to use up some leftover ham. I decided to combine it with some tater tots, eggs, and biscuits, and the result was amazing! The tater tots add just the right amount of potatoes, and they shred up so that you would think they were hash browns. And because there's not too much bread, the dish isn't dense or heavy. It's the perfect balance of flavors and textures.
Step-by-step
- All mixed together.
- Put in greased bundt pan.
- Bake on 400 degrees for 45 mins.
- When done flip onto platter and cut and serve
