Description
This savory breakfast bundt cake is packed with eggs, sausage, cheese, and spinach—perfect for brunch or make-ahead meals.
Ingredients
Scale
Filling:
- 1 lb turkey sausage, crumbled
- 1 tbsp olive oil
- 1 small yellow onion, finely chopped
- 1 cup baby spinach, chopped
- 1/2 red bell pepper, diced
Egg Mixture:
- 8 large eggs
- 1/2 cup whole milk
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1/4 tsp kosher salt
- 1 1/2 cups shredded cheddar cheese
Bread Base:
- 1 (16.3 oz) can buttermilk biscuits, quartered
Optional Enhancements:
- 1/4 tsp smoked paprika
- 1/2 tsp dried thyme or Italian seasoning
- 1/2 cup diced mushrooms
- 2 tbsp chopped green onions or chives (for garnish)
For Greasing:
- Nonstick cooking spray or melted butter
Instructions
- Preheat oven to 375°F (190°C). Grease bundt pan thoroughly.
- In a skillet, heat olive oil and brown turkey sausage. Remove and set aside.
- Sauté onion, red bell pepper, and spinach in same pan until softened. Let cool slightly.
- In a large bowl, whisk eggs, milk, garlic powder, black pepper, and salt. Stir in cheese, half the sausage, and half the veggie mix.
- Fold in biscuit pieces, then add remaining sausage and veggies. Mix gently.
- Pour mixture into the prepared bundt pan. Tap to settle. Bake 40–50 minutes until golden and a tester comes out clean.
- Let rest in pan 10–15 minutes, then invert onto serving plate. Garnish if desired and serve warm.
Notes
- Substitute sausage with plant-based alternatives for a vegetarian version.
- Can be assembled the night before and baked fresh in the morning.
- Wrap leftovers for fridge (4 days) or freezer (2 months).
- Reheat slices in oven at 325°F or microwave with damp towel.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290 kcal
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 15g
- Cholesterol: 180 mg