Breakfast Egg Bundt


Breakfast Egg Bundt

Serves 12

Blue – 4

Purple – 4

Green – 6

  • 10 slices Canadian Bacon, chopped
  • 12 eggs
  • 2 cups frozen shredded hashbrowns
  • 8 oz Cabot Cheese 75% reduced fat, shredded
  • 2 – 7.5 oz cans refrigerator biscuits (the small ones, not the Grands)
  • 1 1/2 cups chopped assorted veggies of your choice

  1. Spray a bundt pan with non stick spray. Preheat oven to 400

  2. Beat eggs in a large bowl.

  3. Add the rest of the ingredients.

  4. Pour into prepared bundt pan. Bake at 400 for about 45 minutes.

  5. When done, flip onto platter, cut into 12 slices and serve.