Ingredients for Bundt Cake Breakfast
- Ham
- Frozen Tater Tots
- 2 eggs
- Biscuit
- Shredded Cheddar Cheese
- 1 1/2 cups milk
- 1/2 cup oil
- 1 1/4 cups sugar
- 1 teaspoon vanilla
- 3 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups blueberries
- 1/2 teaspoon cinnamon
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How to Make Bundt Cake Breakfast
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan. (Alternatively, use baking spray with flour.)
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the eggs, oil, milk, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Gently fold in the blueberries (or other desired mix-ins).
- Pour batter into the prepared Bundt pan and spread evenly.
- Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
2g
Fat
43g
Carbs
1g
