Breakfast Biscuit Bundt Cake

Ingredients

• cooking spray
• 6 slices bacon
• 1 cup red onion
• 1 cup red bell pepper
• 3 cups baby spinach
• 12 large eggs
• 0.5 cups whole milk
• 2 teaspoons hot pepper sauce
• 0.5 teaspoons salt
• 0.5 teaspoons ground black pepper
• 1 can refrigerated biscuits , 16.3-ounce
• 1 package shredded Cheddar cheese , 8-ounce
• 1.5 cups hash brown potatoes

Instructions

1. 1

   Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 10-inch nonstick Bundt® pan with the cooking spray.

2. 2

   Cook bacon in an extra-large skillet over medium heat until crisp, 8 to 10 minutes. Drain on paper towels. When cool enough to handle, crumble bacon.

3. 3

   Drain all but 1 tablespoon bacon drippings from the skillet. Add onion and bell pepper to the skillet. Cook and stir until tender, about 4 minutes. Add spinach. Cook until wilted, 1 to 2 minutes. Set aside to cool.

4. 4

   Whisk together eggs, milk, hot sauce, salt, and pepper in a large bowl.

5. 5

   Add bacon, cooked vegetables, biscuit pieces, cheese, and hash browns to the bowl; toss to combine. Pour mixture into the prepared pan.

6. 6

   Cover the pan with foil. Bake 30 minutes. Remove foil. Bake until a knife inserted in the center comes out clean, 25 to 30 minutes more (Internal temperature should be 195 to 200 degrees F (91 to 93 degrees C) .

7. 7

   Let cool on a wire rack for 15 minutes. Carefully run a thin silicone spatula around the edges and middle of the Bundt cake taking care to make sure the cake will release easily from the pan. Invert cake onto a platter for serving. If pieces of the crust stick to the pan, simply remove them with your spatula and place on cake.