When I first made this savory breakfast bundt cake, it was meant to use up some odds and ends in my fridge, leftover roasted veggies, the last few slices of cooked bacon, a chunk of cheddar. What came out of the oven was so golden, so inviting, and so flavorful that my husband actually asked if I could make it every weekend. That’s when I knew I had a winner.
This isn’t just your average breakfast bake. The savory breakfast bundt cake is moist, packed with flavor, and downright gorgeous to look at. It slices beautifully, making it ideal for brunch spreads, potlucks, or lazy weekend breakfasts where presentation matters just as much as taste. Think of it as a savory twist on coffee cake, only it’s filled with melty cheese, crisp bacon, and tender veggies instead of cinnamon and sugar.
Table of contents
Why This Breakfast Bundt Cake Works Like Magic
It’s a Full Breakfast in One Slice
What makes this savory breakfast bundt cake truly stand out is its all-in-one convenience. You’ve got eggs for protein, veggies for fiber and color, cheese for richness, and flour to bind everything together into a satisfying, golden ring. No need to juggle multiple pans or sides, this is a one-dish wonder.
Texture and Flavor That Keep You Coming Back
Unlike some dense breakfast casseroles or dry muffins, this bundt cake is surprisingly light yet moist. Thanks to Greek yogurt and just the right amount of oil, the crumb is tender and flavorful. The contrast between the crisp edges and soft interior is just divine. Every bite gives you a little of everything: the saltiness of bacon or ham, the earthiness of sautéed vegetables, and the creaminess of melting cheese.
It’s Easily Customizable
Need a vegetarian version? Skip the bacon and load it with mushrooms and spinach. Gluten-free? Use a 1:1 gluten-free flour blend. Dairy-free? Swap out the cheese and yogurt with your favorite alternatives. It’s incredibly versatile, and I’ll share a few more exciting variations in the next section.
Recipe Card
Breakfast Bundt Cake
8-10
servings15
minutes45
minutes300
kcalThis savory breakfast bundt cake is the ultimate one-dish wonder, packed with cheese, veggies, and protein, it’s hearty, satisfying, and perfect for brunch or an easy weekend breakfast. The moist, tender crumb pairs perfectly with a hot cup of coffee or tea. Whether you’re cooking for a crowd or meal prepping for the week, this recipe is as versatile as it is delicious.
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Ingredients
2 cups all-purpose flour (or gluten-free flour blend)
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 cup Greek yogurt (or dairy-free yogurt)
1/4 cup vegetable oil (or melted butter)
4 large eggs
1 cup grated sharp cheddar cheese
1/2 cup cooked bacon or sausage, chopped (optional for meat lovers)
1/2 cup sautéed vegetables (e.g., spinach, bell peppers, zucchini)
1/4 cup chopped fresh herbs (e.g., chives, parsley, or thyme)
1/4 cup milk (or non-dairy alternative)
1 tablespoon Dijon mustard (optional, for extra flavor)
Directions
- Preheat your oven to 350°F (175°C). Grease a bundt pan generously with butter or cooking spray, and lightly dust it with flour to ensure easy release.
- Prepare the wet ingredients: In a large bowl, whisk together the Greek yogurt, vegetable oil, eggs, milk, and Dijon mustard. Stir until smooth and well-combined.
- Mix the dry ingredients: In a separate bowl, combine the flour, baking powder, baking soda, salt, pepper, and garlic powder. Stir until evenly distributed.
- Combine wet and dry ingredients: Slowly add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix the batter.
- Add the mix-ins: Fold in the grated cheese, cooked bacon (or sausage), sautéed vegetables, and fresh herbs. Make sure everything is evenly distributed throughout the batter.
- Bake: Pour the batter into the prepared bundt pan and smooth the top. Bake for 40-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool and Serve: Allow the cake to rest in the pan for about 10 minutes, then gently invert onto a cooling rack. Let it cool for a few more minutes before slicing and serving.
Notes
- Make-Ahead Tip: This cake can be baked the night before and stored in the fridge for up to 3 days. Reheat slices in the microwave or oven before serving.
- Freezer-Friendly: Slice and freeze individual pieces for easy breakfasts or snacks. Just reheat in the microwave or toaster oven.
- Vegetarian Version: Skip the bacon or sausage and add extra veggies like mushrooms or roasted squash for a delicious plant-based alternative.
- Cheese Variations: Try different types of cheese like feta, Gruyère, or goat cheese for different flavor profiles.
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Pro Tips for a Perfect Breakfast Bundt Cake Every Time
1. Don’t Overmix the Batter
When making any bundt cake, you want to be careful not to overmix the batter. Overmixing can lead to a dense, tough cake. Mix just until the flour is incorporated, and you’ll achieve that perfect, tender crumb. This is especially important when working with savory ingredients like cheese and vegetables, overmixing could result in a less-than-ideal texture.
2. Choose the Right Cheese
The cheese you choose will make or break your bundt cake. I recommend a good sharp cheddar for a bold flavor, but feel free to experiment with other cheeses like Gruyère, feta, or even goat cheese. Just be sure to cut the cheese into small, evenly sized chunks so it melts beautifully throughout the cake. If you use a very soft cheese like ricotta or cream cheese, reduce the amount of yogurt to prevent the batter from becoming too wet.
3. Don’t Skip the Rest Time
Let your savory breakfast bundt cake rest for about 10 minutes before inverting it onto a cooling rack. This step allows the cake to firm up a bit and makes it easier to remove from the pan. If you try to take it out too soon, you risk it breaking or sticking to the pan.
4. Coat Your Bundt Pan Well
The classic bundt pan has lots of nooks and crannies, and it’s essential to coat it properly to ensure your cake comes out easily. I like to use a generous amount of butter or oil, followed by a dusting of flour. For extra insurance, you can also use a non-stick spray that’s specifically for baking (which contains both oil and flour).
Fun and Flavorful Twists on Breakfast Bundt Cake
1. Vegetarian Savory Breakfast Bundt Cake
For those who prefer a plant-based breakfast, this vegetarian savory breakfast bundt cake is the way to go! You can easily swap out the bacon for a variety of vegetables like sautéed mushrooms, spinach, bell peppers, and zucchini. These veggies add a hearty texture and flavor to the cake while keeping it light and fresh. For an extra flavor boost, consider adding a sprinkle of nutritional yeast for that cheesy umami taste.
2. Gluten-Free Savory Breakfast Bundt Cake
Making this bundt cake gluten-free is simple! Just substitute the all-purpose flour with a gluten-free 1:1 flour blend, which works just like regular flour but without the gluten. You can also try oat flour or almond flour for a slightly different texture and flavor. If you’re using a flour blend, be sure to check if it already contains a leavening agent like baking powder or soda—this can affect the rise of your cake.
3. Spicy Savory Breakfast Bundt Cake
If you like a little heat in your breakfast, this spicy savory breakfast bundt cake will hit the spot. Add diced jalapeños or green chilies to the batter for a fiery kick. For a smoky flavor, try adding some smoked paprika or chipotle powder. You could also stir in some hot sauce or sriracha for an extra burst of heat, just be sure to balance it out with some creamy cheese or yogurt to prevent it from becoming too overwhelming.
4. Meat Lover’s Savory Breakfast Bundt Cake
For all the carnivores out there, this meat lover’s savory breakfast bundt cake is sure to satisfy. Swap out the bacon for a mixture of cooked sausage, ground beef, or turkey. You can even add some finely chopped pepperoni or salami for a pizza-inspired twist. This variant is rich and hearty, making it perfect for those who want a more substantial breakfast or brunch option.
FAQs of Breakfast Bundt Cake Recipe
Absolutely! If you’re looking to make a dairy-free version, substitute the Greek yogurt with any plant-based yogurt like almond, coconut, or soy yogurt. Just ensure it’s a plain, unsweetened variety to maintain the flavor balance.
If your savory breakfast bundt cake turns out dense, it could be due to overmixing the batter. When combining the wet and dry ingredients, mix just until incorporated, overmixing activates the gluten too much, leading to a heavy texture. Also, make sure your baking powder and soda are fresh for proper leavening.
Yes, you can! Use a gluten-free flour blend that measures 1:1 with all-purpose flour. If you’re using almond flour or oat flour, you might need to adjust the ratio of wet ingredients to get the right consistency. For a fluffier texture, you may want to add a little extra baking powder.
Final Thoughts
This savory breakfast bundt cake is more than just a delicious dish—it’s a showstopper that’s bound to become a go-to recipe in your kitchen. Whether you’re serving it to guests, preparing it for a busy week ahead, or simply treating yourself to something hearty and satisfying, this cake delivers in both flavor and convenience. Its versatility makes it a perfect canvas for customization, allowing you to swap in your favorite ingredients to match your taste, dietary needs, or whatever you happen to have in your fridge.
I hope this recipe inspires you to embrace the wonderful world of savory baking, there’s something incredibly satisfying about starting the day with a slice of cake that’s not only delicious but also packed with good-for-you ingredients. So, give this savory breakfast bundt cake a try, and I promise you’ll be hooked!
If you’re looking for more savory breakfast ideas, be sure to check out some of my other recipes, like my easy Breakfast Bowl Recipe or Cottage Cheese Bagels. There’s no shortage of ways to turn your mornings into something special!
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