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Prep Time:
15 mins
Cook Time:
1 hr 15 mins
Cool Time:
15 mins
Total Time:
1 hr 45 mins
Servings:
8
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Ingredients
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cooking spray
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6 slices bacon
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1 cup chopped red onion
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1 cup chopped red bell pepper
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3 cups packed baby spinach
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12 large eggs
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1/2 cup whole milk
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2 teaspoons bottled hot pepper sauce
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1/2 teaspoon salt
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1/2 teaspoon freshly ground black pepper
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1 (16.3-ounce) can refrigerated biscuits (such as Pillsbury Grands), quartered
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1 (8-ounce) package shredded Cheddar cheese
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1 1/2 cups frozen diced hash brown potatoes
Directions
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.
Jason Donnelly / Food Stylist: Holly Pressman / Prop Stylist: Natalie Ghazali
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.
Jason Donnelly / Food Stylist: Holly Pressman / Prop Stylist: Natalie Ghazali
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.
Jason Donnelly / Food Stylist: Holly Pressman / Prop Stylist: Natalie Ghazali
Whisk together eggs, milk, hot sauce, salt, and pepper in a large bowl.
Jason Donnelly / Food Stylist: Holly Pressman / Prop Stylist: Natalie Ghazali
Add bacon, cooked vegetables, biscuit pieces, cheese, and hash browns to the bowl; toss to combine. Pour mixture into the prepared pan.
Jason Donnelly / Food Stylist: Holly Pressman / Prop Stylist: Natalie Ghazali
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) .
Jason Donnelly / Food Stylist: Holly Pressman / Prop Stylist: Natalie Ghazali
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.
Jason Donnelly / Food Stylist: Holly Pressman / Prop Stylist: Natalie Ghazali
I Made It
Nutrition Facts (per serving)
542
Calories
29g
Fat
46g
Carbs
25g
Protein
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Nutrition Facts
Servings Per Recipe
8
Calories
542
% Daily Value *
Total Fat
29g
37%
Saturated Fat
10g
52%
Cholesterol
317mg
106%
Sodium
1344mg
58%
Total Carbohydrate
46g
17%
Dietary Fiber
3g
11%
Total Sugars
6g
Protein
25g
50%
Vitamin C
38mg
42%
Calcium
305mg
23%
Iron
4mg
21%
Potassium
497mg
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
