This Bundt Pan Bacon Egg and Cheese Brunch Bread has such a pretty presentation making it perfect for any special occasion breakfast or brunch.

Directions :

• Preheat the oven to 425°F. Spray a standard size bundt pan with cooking spray. Set aside.

• In a medium-size mixing bowl whisk together the eggs, milk, salt and pepper. Scramble in a skillet over medium-high heat until firm. Set aside to cool.

• In a medium size mixing bowl, use a fork to mix together the flour with 1 cup Borden® Cheese Sharp Cheddar Shreds and 1/2 cup bacon. Make a well in the center and add the cream.

• Using a fork gradually work the cream through the dry ingredients until moistened.

• Sprinkle 2 Tbsp reserved bacon and 1/4 cup Borden® Cheese Sharp Cheddar Shreds evenly on the bottom of the bundt pan.

• Use a regular 4-oz ice cream scoop to divide the dough. Scoop 1/2 of the biscuit batter onto the bottom of the pan.

• Use the back of a spoon or offset spatula to spread and flatten the dough slightly.

• Sprinkle the biscuit dough with 1/2 cup Borden® Cheese Sharp Cheddar Shreds, scrambled eggs, remaining bacon crumbles then top with 1/2 cup Borden® Cheese Sharp Cheddar Shreds .

• Scoop the remaining biscuit dough over the filling. Flatten and spread slightly.

• Place into the oven and bake for 25 minutes or until a toothpick inserted into the dough comes back clean.

• Rest in the pan for 5 minutes then turn onto a cake plate.

• Mix together the melted butter and chopped chives. Brush the bread on all sides.

• Slice and serve.

Notes

Allow the bread to cool to warm before attempting to slice for the best results. This bread also reheats well.

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