Breakfast Bundt Casserole

Ingredients:
6 oz package of Canadian bacon, diced
2 cups of O’Brien frozen hash browns
1 dozen eggs
1 can of Pillsbury biscuits (unbaked)
2 cups of shredded cheese
1/2 cup of whole milk

Other Supplies Needed:
Bundt pan
Non stick spray
Large mixing bowl
Foil

Directions:
Preheat oven to 400°F

Dice Canadian bacon into small squares
Cut each biscuit into 4 small pieces

In a large mixing bowl, whisk the eggs and milk together

Add in the 2 cups of frozen O’Brien hash browns, stir
Stir in the Canadian bacon
Stir in the cheese

Finally, gently fold in the pieces of Pillsbury biscuits

Prepare the bundt cake pan with non stick spray

Pour egg mixture into bundt pan.  Cover with aluminum foil.  Bake for 1 hour

The eggs will continue to cook a bit in the pan so once it is lightly browned on top, take it out of the pan to cool by gently turning the cake pan over and allowing the finished dish to slide out. It’s really fun to serve on a cake stand!