Breakfast Biscuit Bundt Cake

01Method

1. 1

   Gather all ingredients. Heat the oven to 350°F (175°C). Coat a 10-inch nonstick Bundt pan thoroughly with cooking spray.

2. 2

   Fry the bacon in a large skillet over medium heat until crispy, about 8–10 minutes. Transfer to paper towels to drain, then crumble once cooled.

3. 3

   Pour off the bacon fat, leaving about 1 tablespoon in the skillet. Sauté the onion and bell pepper over medium heat until softened, around 4 minutes. Stir in the spinach and cook until wilted, 1–2 minutes. Remove from heat and allow to cool.

4. 4

   In a large bowl, whisk together the eggs, milk, hot sauce, salt, and black pepper until well combined.

5. 5

   Add the crumbled bacon, sautéed vegetables, biscuit pieces, cheese, and hash browns to the egg mixture and stir to coat evenly. Transfer the mixture into the prepared Bundt pan.

6. 6

   Cover the pan tightly with foil and bake for 30 minutes. Remove the foil and continue baking until a knife inserted into the center comes out clean, another 25–30 minutes (internal temperature 195–200°F / 91–93°C).

7. 7

   Rest the cake on a wire rack for 15 minutes. Run a thin silicone spatula carefully around the inner and outer edges to loosen the cake, then invert onto a serving platter. Reattach any crust pieces that stick to the pan using the spatula.