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Savory Breakfast Bundt

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Ingredients

  • 6 eggs, lightly beaten with a fork

  • 1 Tablespoon of Challenge Butter

  • Salt and pepper to taste

  • 2 (16.3) cans of buttermilk biscuits (not the flaky variety)

  • 1 cup of cooked breakfast meat (sausage, bacon, or diced ham)

  • 1/3 cup of Challenge Everything Butter Snack Spread, melted

  • ¼ fresh parsley, diced

  • 4 green onions, finely diced

  • 1 ½ cups of shredded pepper jack cheese

  • 1 cup of cooked sausage

 

Directions

  1. Preheat oven to 375 degrees. Spray a Bundt pan with cooking spray to prepare.

  2. In a large nonstick skillet over medium heat, add 1 Tablespoon of butter. Once melted, pour in eggs, constantly stirring with a spatula. Cook until eggs are set but still soft, about 3-4 minutes. Season with salt and pepper to taste.

  3. Cut each biscuit into 6 pieces using kitchen shears and place them into a large mixing bowl. Pour in melted snack spread, parsley, and green onion. Toss with a large spoon to coat.

  4. Place ¾ of the cut biscuits into the Bundt pan. Using your fingers, press biscuits to conform to the pan, making sure to go up the sides and around the center hole of the pan.

  5. Sprinkle in ½ of the cheese on top of the biscuits, followed by the scrambled eggs, the sausage, and the remainder of the shredded cheese. Add the remaining cut biscuits on top, arranging the biscuits to cover the surface.

  6. Place in the preheated oven and bake for 30-35 minutes or until biscuits are cooked through. Let cool for 10 minutes, then remove from pan and place on a serving plate. Cut into slices to serve.

Yield: 8-10 servings

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Chef Tips:

  • This is a great make-ahead recipe. Simply make the Bundt the day before, wrap in plastic wrap, and store it in the refrigerator. Bake as directed but add 8-10 extra minutes to your baking time since the Bundt will be cold.

  • Want to customize this breakfast? Swap out the sausage with your family’s favorite pre-cooked breakfast meat, such as diced ham or bacon. Change the pepper jack cheese to cheddar or your preferred grated cheese. You can also switch the Challenge Everything Butter Snack Spread for the Challenge Garlic Parmesan with Herbs Butter Snack Spread for an Italian touch!

  • No worries if you don’t have Challenge Everything Butter Snack Spread available! Combine 1/3 cup of melted Unsalted Challenge Butter with 2 teaspoons of Everything Bagel Seasoning on an excellent substitution.​

Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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