I’m pleased to present another guest post for EdibleEngineering: Bobby’s Breakfast Bundt! Bobby, my housemate, made this while I was at work and made the mistake of leaving it in our kitchen fridge. Needless to say, I sampled the leftovers (read: ate the rest for dinner) and loved it! If you would like to write a guest post, email rbrown653@hotmail.com and I’ll get you all set. Enjoy!

Hello, everyone! My name is Bobby, and I’m yet another unfortunate soul who’s forced to share a kitchen with Russell here. Sarcastic comments aside, I’m very used to walking through the door and smelling whatever my roommates cooking each afternoon, today I was graced by the smell of garlic! While many people focus on dinner for their fancy, complex, meal of the day, I like to focus on my breakfasts; getting home at 7:30am from a 5am crew practice makes me hungry for a nice meal before I start my day. Some days I’ll go for the ever popular bacon option, often complemented with a side of scrambled eggs. Every so often, I find a recipe online that I use for my breakfast experiments. Most recently, I stumbled upon the Breakfast in a Bundt Cake Pan.

One of my coworkers at Residence Life posted this recipe to her Facebook (shout out to Randi!!) and challenged someone to make it for her. I, of course, obliged. The next day I was able to scrounge up the ingredients and bake this breakfast when I got home from practice the following morning. It made me a little late to work, but I was obviously able to repay everyone. This recipe does make enough for multiple people, so either plan on having it for a few days or share it with your friends and coworkers!

Ingredients:

2 7.5 oz cans of Pillsbury buttermilk biscuits

2 cups of shredded cheddar

1 lb roll of pork sausage, best if there are no skins

3 eggs

Note: If you enjoy spicy food, substitute spicy pork sausage and Monterey Jack cheese.

Instruction:

Preheat the oven to 350o. Grease a standard bundt pan – make sure you grease all the way up the sides as well, mine fell apart taking it out because it was sticking to the pan. Take one can of the biscuits and flatten each one into a large circle. Line the bottom of the bundt pan with these biscuits; make sure they overlap so they keep the insides from falling out. Sprinkle 1 cup of cheese over this layer of biscuits (don’t forget this or else it will fall apart easier, trust me.) Crumble up and brown the sausage in a frying pan, draining off the grease afterward. Scramble the egg and cook them in a frying pan, breaking them up into small chunks in the meantime. Mix the egg and sausage together in a bowl and sprinkle on top of the biscuits and cheese already in the bundt pan. Sprinkle the 1 cup of remaining cheese over top of the egg/sausage mixture. Flatten the other can of biscuits and lay these over what is already in the bundt pan. Cook for 25 minutes, then let the pan cool for 10 minutes before inverting it on a plate to serve. Do this carefully as parts may have stuck to the pan and the biscuits may separate. Enjoy and share with everybody you know!

Thank you to Randi Mogul for posting this recipe and being the motivation to make it. Also, thanks to Russell for letting me commandeer his blog for a day, I had fun!