Hello Loyal Baconians! Welcome to the kitchen of the King (me!)
Today is another breakfast bacon recipe – and it’s a bread which is always fun to make especially when you don’t have to let things rise and whack it back down and rise again and whack…..well you get the picture. This is way easier and truly delicious. I made it with shredded cheddar but you can use any cheese I’m sure. We are a SHARP CHEDDAR household here!!
Not everyone has a bundt pan I know…………..something tells me you could make this in a large baking dish but I HAVE NOT TRIED THAT…………..
Bacon, Egg and Cheese Brunch Bread
INGREDIENTS – This is for a bundt pan – I have only made it with a bundt pan but I have a feeling a large baking dish would work)
This recipe makes TWELVE servings (depending on the size of the appetites of your guests of course!)
- 5 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3 cups self rising flour
- 2 1/4 cups cheese (Sharp Cheddar is best!) – I buy the packages of shredded cheddar……saves on the work of shredding/grating the cheese into large shreds
- 10 slices bacon (cooked and finely crumbled)
- 2 1/4 cups heavy cream
- 2 tablespoons butter (melted)
- 1 teaspoon chopped fresh chives (optional)
Preheat the oven to 425°F. Spray a standard size bundt pan with cooking spray. Set aside.
In a medium-size mixing bowl whisk together the eggs, milk, salt and pepper. Scramble in a skillet over medium-high heat until firm. Set aside to cool.
In a medium size mixing bowl, use a fork to mix together the flour with 1 cup cheese shreds and 1/2 cup bacon. Make a well in the center and add the cream.
Using a fork gradually work the cream through the dry ingredients until moistened.
Sprinkle 2 Tbsp reserved bacon and 1/4 cup cheese evenly on the bottom of the bundt pan.
Use a regular 4-oz ice cream scoop to divide the dough. Scoop 1/2 of the biscuit batter onto the bottom of the pan.
Use the back of a spoon or offset spatula to spread and flatten the dough slightly.
Sprinkle the biscuit dough with 1/2 cup cheese shreds, scrambled eggs, remaining bacon crumbles then top with 1/2 cup cheese shreds
Scoop the remaining biscuit dough over the filling. Flatten and spread slightly.
Place into the oven and bake for 25 minutes or until a toothpick inserted into the dough comes back clean.
Rest in the pan for 5 minutes then turn onto a cake plate.
Mix together the melted butter and chopped chives. Brush the bread on all sides.
Use a sharp knife to slice and serve.
Now doesn’t that sound YUMMY????
Yeah I thought you might say that. Well perhaps everyone will have a chance to try this one because even though it SEEMS like it’s complicated it really IS NOT. It’s worth the effort.
Well now that’s an offer you can’t refuse right?
TRY IT – YOU’LL LIKE IT……………..BURP.