Freelance Contributor
Lauren Miyashiro is the former Food Director of Delish. She graduated culinary school in 2016 and mastered the art of the Crunchwrap in 2017.
All the best parts of breakfast in a convenient pull-apart loaf!
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- Yields:
- 6 - 8 serving(s)
- Prep Time:
- 20 mins
- Total Time:
- 1 hr
Ingredients
Cooking spray
- 6 tbsp.
butter, divided
- 6
large eggs
- 3 tbsp.
heavy cream
Kosher salt
Freshly ground black pepper
- 2 tbsp.
finely chopped chives
- 2
(16.3-oz.) can refrigerated biscuits
- 1 tbsp.
garlic powder
- 2 tbsp.
dehydrated onion
- 2 tbsp.
poppy seeds
- 2 tbsp.
sesame seeds
- 1 tbsp.
flaky sea salt
- 1/2 lb.
bacon, cooked
- 1 1/2 c.
shredded cheddar
Directions
- Step 1Preheat oven to 350°. Grease a bundt pan with cooking spray.
- Step 2Make scrambled eggs: In a large nonstick pan, melt 1 tablespoon butter over medium heat. Meanwhile, whisk together eggs and heavy cream. When the butter is foamy, add eggs and let set slightly. Reduce heat to medium-low and drag eggs with a spatula or wooden spoon to create curds. When eggs are almost cooked to your liking (they'll continue cooking in the oven!), season with salt and pepper. Fold in chives and remove from heat.
- Step 3Cut or tear each biscuit into quarters, then roll into balls. Transfer to a large bowl.
- Step 4Melt remaining 5 tablespoons butter. Pour melted butter over dough and toss until glossy. Add everything bagel seasoning and toss until evenly coated.
- Step 5In a large bowl, combine the seasoned biscuit balls, scrambled eggs, cheddar, and cooked bacon. Toss gently to combine then pour the entire mixture into prepared bundt pan.
- Step 6Add scrambled eggs, cooked bacon, and cheese and gently toss to combine. Transfer mixture to prepared Bundt pan.
- Step 7Bake until biscuits are golden brown and cooked through, 35 to 40 minutes.
- Step 8Let cool 10 minutes before turning out onto a platter. Serve warm.
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