All your breakfast favorites baked together in a bundt pan!
Prep Time15 minutesmins
Cook Time50 minutesmins
Course: Breakfast
Cuisine: American
Keyword: Biscuits, Cheese, Eggs, Ham, Sweet Potatoes
Servings: 10
Author: Steve & Kathy Doocy
Ingredients
Bundt
1tablespoonbutter
8largeeggs
1/2cupmilk
1/2teaspoonsalt
1/2teaspoonfreshly ground black pepper
1cupgrated Cheddar cheese
1cupfrozen Tater Tots
2cupscubed ham
1canPillsbury Grands Flaky Layers Original Biscuits
Cheese Sauce
1tablespoonbutter
1 1/2tablespoonsflour
1/8teaspoonsalt
1cupmilk
1/2cup grated Cheddar cheese
Instructions
Bundt
Preheat the oven to 400°. Coat a Bundt pan with the butter.
In a large bowl, combine the eggs, milk, salt and pepper, and whisk until very smooth. Mix in the Cheddar cheese, then the Tater Tots and ham.
Open the can of biscuits and cut each one into at least 6 pieces. Separate them and put them in the egg batter individually, mixing as you go to coat the dough on all sides. Give one good final stir.
Pour the biscuit and egg mixture evenly into the prepared Bundt pan. Bake until golden brown on top, 45-50 minutes.
About 10 minutes before it's done, make the sauce.
Use a butter knife or small spatula to loosen the bread from the pan, then place a plate over the pan and carefully invert it so that the Brunch Bundt sits regally on the plate.
Cheese Sauce
In a small saucepan, melt the butter over medium heat. Whisk in the flour and salt, stirring and cooking for about 2 minutes.
Slowly pour in the milk and whisk until the lumps are gone. Keep stirring until it gets thicker and bubbles, 3 to 5 minutes.
Then stir in the Cheddar cheese just until melted and smooth. Cover and set aside, keeping the sauce warm.
Lightly drizzle the cheese sauce over the bread or serve it on the side. Place the rest in a small serving pitcher for people who want more cheese.