Breakfast Egg Bundt
Serves 12
Equipment
- Bundt Pan
Ingredients
- 10 slices Canadian Bacon, chopped
- 12 eggs
- 2 cups frozen shredded hashbrowns
- 8 oz cheddar cheese, shredded
- 1 – 7.5 oz can refrigerator biscuits (the small ones, not the Grands), each biscuit cut into 8 pieces.
- 1 1/2 cups chopped assorted veggies of your choice
Instructions
- Spray a bundt pan with non stick spray. Preheat oven to 400
- Beat eggs in a large bowl.
- Add the rest of the ingredients.
- Pour 1/2 the egg mixture into prepared bundt pan. Top with biscuits. Pour remaining egg mixture on top of biscuits. Bake at 400 for about 45-50 minutes.
- When done, flip onto platter, cut into 12 slices and serve.