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Mon, Feb 15 2016 post by Angela From jugglingactmama

Bacon Egg and Cheese Savory Breakfast Bundt

A slice of this Bacon, Egg and Cheese Savory Breakfast Bundt is perfect for breakfast or brunch.

Wow your brunch guests with this Bacon Egg and Cheese Savory Breakfast Bundt! This is the perfect dish to serve for Easter Brunch.  It's an all-in-one breakfast that you can make ahead.  And let's face it, what's not to love about cheesy bread with bacon?  

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I'm not a big fan of quiche, so I love that the egg is the binder here, and not a big component of the flavor.  The stars when you take a bite is the great texture of the Rhodes Dinner Rolls, along with the bacon, monterey jack cheese, and the green onions.  It's just so good!


Bacon Egg and Cheese Savory Breakfast Bundt


INGREDIENTS:

18 Rhodes Dinner Rolls, thawed to room temperature

3 eggs beaten

12 strips cooked bacon, chopped

3 tablespoons half & half

1 cup shredded, cheddar, Monterey Jack cheese blend

4 green onions, finely sliced


DIRECTIONS:

Allow the dinner rolls to thaw on a parchment lined baking sheet - about 1 hour.

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Spray bundt pan heavily with non-stick spray. Cut rolls in quarters and set aside. Preheat the oven to 350-degrees F.

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Combine remaining ingredients in a bowl and mix well. Add cut up rolls and toss to coat rolls thoroughly. Place roll mixture in bundt pan and arrange evenly. Cover with plastic wrap and let rise until double in size.

Remove the wrap and bake for 25-30 minutes until golden brown.  Let sit 5 minutes before removing from pan. Serve hot.

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Alternatively, slices of this Bacon Egg and Cheese Savory Breakfast Bundt make a great on-the-go breakfast, too!  I cut the pieces and place them in zipper bags. Microwave them in the bag 30-60 seconds (depending on your microwave).  My husband just loves to take this to work in the morning.  He heats it up at work and all his co-workers always ask for the recipe!

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Print

Breakfast Bundt

Servings: 12 | Skills: Beginning | Prep Time: 20-30 min (not including thaw time) | Bake Time: 30 min

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

Breakfast Bundt
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Ingredients

18 Rhodes Yeast Dinner Rolls, thawed to room temperature
3 eggs beaten
12 strips cooked bacon, chopped
3 tablespoons half & half
1 cup shredded, cheddar, Monterey Jack cheese blend
4 green onions, finely sliced

Instructions

Spray bundt pan, heavily, with non-stick spray. Cut rolls in quarters and set aside.

Combine remaining ingredients in a bowl and mix well. Add cut up rolls and toss to coat rolls thoroughly. Place roll mixture in bundt pan and arrange evenly. Cover with plastic wrap and let rise until double in size.

Remove wrap and bake at 350°F 25-30 minutes.

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