Savory Breakfast Bundt

A savory recipe? Something without sugar… who even am I? As much as I love sugar, I’m also obsessed with breakfast foods and bundts. I get so excited anytime we have friends coming into town because that means I have an excuse to make an obnoxious amount of breakfast foods. Cinnamon Rolls are usually my go-to, but I wanted to switch it up a little this time.

I am in love with my Bundt pan and wanted to find more uses for it. I found it for $1.50 at a Goodwill. Yes, $1.50. The best $1.50 I’ve ever spent. It’s old and a little scratched up but was definitely put to good use by its previous owner. So if you’re in the market for a good quality pan, check your local second hand store every once in a while. It’ll pay off.

This Bundt comes right out – no stick, no mess. Give yours a good spray and you’ll have no issues. The only tricky part of this entire recipe is placing all of the crescent roll pieces down to completely cover the pan. Using a sheet of pizza dough would save you a solid 10 minutes. The crescent rolls are also a little sweeter than pizza dough, so that is also something to take into account when making your purchase. My next round of breakfast Bundt will most likely be done with pizza dough.

The other awesome thing about this recipe is that you can alter absolutely everything in it. Make it vegetarian, strictly meat, or just fill it up with egg and cheese. Whatever you do, just make sure you make yourself a big-ole bowl of filling. Nobody wants a skimpy breakfast Bundt. Experiment, have fun, and enjoy.

Remember – Stay Hungry

Print Recipe
Savory Breakfast Bundt
  1. Preheat oven to 375 degrees. Spray Bundt pan with cooking spray.
  2. Place butter in sauté pan over medium high heat. In a small bowl, whisk together all eggs and milk. Once butter is melted, pour in eggs and slowly stir them with a rubber spatula until almost set. Remove from pan immediately and place into a large bowl.
  3. Add all remaining ingredients in with the eggs, stirring gently until mixture looks consistent.
  4. Line Bundt pan completely with crescent roll pieces, saving 2-3 rectangles for the top. Pour in the egg mixture being sure to spread evenly. Place remaining crescent roll pieces on top and seal edges completely.
  5. Bake for 20-25 minutes, until top is golden brown. Let cool for 5 minutes and flip upside down on tray to remove from pan. Serve immediately.
Share this Recipe

One thought on “Savory Breakfast Bundt

Leave a Reply

Your email address will not be published. Required fields are marked *