Welcome to your new favorite breakfast sensation! This delightful pressure cooker breakfast bundt cake is an absolute game-changer, loaded with fluffy eggs, tender biscuits, savory ham (or bacon!), and a medley of delicious additions. Whether you’re using an Instant Pot or a Ninja Foodi, this recipe promises a stunning and hearty meal perfect for brunch, holidays, or any day you crave something special. Forget complicated oven recipes; this pressure cooker version delivers amazing results in a fraction of the time, making your mornings effortless and delicious.
When I first ventured into creating this pressure cooker breakfast bundt cake, I honestly wasn’t sure what to expect. The outcome, however, was nothing short of astonishing! This innovative dish came out perfectly cooked, packed with rich flavors, and incredibly satisfying. Featuring a wholesome blend of scrambled eggs, succulent leftover ham, finely diced onions, and soft, fluffy biscuits, it quickly earned its spot among our most cherished and easy Instant Pot recipes. It’s a testament to how versatile and efficient pressure cooking can be, transforming simple ingredients into a meal that feels both comforting and gourmet.
Mastering the Instant Pot Breakfast Bundt Cake
My journey to this delightful breakfast bundt began with a traditional oven-baked version, which was always a hit. Following that, I explored an Instant Pot breakfast casserole featuring hash browns. This specific bundt cake recipe, however, strikes a perfect balance between the two – offering the rich, satisfying texture of a casserole with the elegant presentation of a bundt cake. Imagine a savory bacon, egg, and cheese bundt cake that looks as impressive as it tastes! It’s the ideal centerpiece for any breakfast spread, guaranteed to impress your family and guests.
A crucial component for achieving this culinary success in your pressure cooker is the right bundt pan. For our pressure cooker breakfast bundt, a 7-inch non-stick bundt pan is an absolute must-have. Its specific size ensures it fits perfectly within a 6-quart Instant Pot or larger, while its shape creates that appealing bundt design. The non-stick coating is also key, allowing for effortless release of your masterpiece once cooked, preserving its beautiful form. Trust me, investing in this pan makes all the difference for a truly amazing result.
For those new to the world of pressure cooking, you’re in for a treat! We offer a wealth of easy one-pot meal recipes designed to simplify your cooking experience. To help you get started on the right foot, here are a few foundational tips:
- Make sure to Bookmark our Instant Pot recipes page. We consistently update it with fresh and exciting recipes every week, so you’ll never run out of ideas!
- For quick reference, be sure to print out this essential Instant Pot cooking times cheat sheet. It’s an invaluable tool for understanding how long various ingredients, from meats to vegetables and beans, require in your pressure cooker to achieve perfect tenderness.
- I wholeheartedly recommend acquiring this non-stick inner pot for your pressure cooker. While it’s always good to know how to deglaze a pressure cooker after sautéing, a quality non-stick liner significantly reduces any potential sticking issues, making cleanup a breeze and cooking more enjoyable.
For context, the pressure cooker model I use for developing all my recipes is a versatile 6-quart unit. Its size is ideal for a wide range of dishes, including this bundt cake, making it a reliable workhorse in my kitchen.
Delightful Ninja Foodi Breakfast Bundt Cake
The inspiration for this recipe initially stemmed from a common kitchen dilemma: leftover ham after preparing a delicious Instant Pot ham. My aversion to food waste always sparks creativity, leading me to experiment with new ways to repurpose ingredients. So, I decided to take a chance on a breakfast bundt cake in the pressure cooker, curious to see if it would yield a satisfying result.
- The outcome? Absolutely amazing! And for those who own a Ninja Foodi, you’ll be thrilled to know that this recipe works beautifully in your multi-cooker too.
Developing recipes for pressure cookers often involves a bit of trial and error, especially when it comes to timing. Unlike an oven, where you can visually monitor the cooking progress, the pressure cooker requires a more precise estimation. Finding that sweet spot for cooking duration is indeed the most challenging part. For this particular breakfast bundt cake, 30 minutes at high pressure proved to be the magic number. This ensured the biscuits were thoroughly cooked and tender, and the eggs were perfectly set, without any hint of runniness. The natural release method further contributes to the cake’s moist texture and structural integrity.
One of the best aspects of this recipe is its adaptability. While diced ham provides a wonderful savory base, you can easily substitute it with other protein options. Bacon bits, either pre-cooked and crumbled or cooked fresh and chopped, would add a smoky richness. Alternatively, precooked ground sausage, seasoned to your liking, would lend a hearty and flavorful twist to the egg mixture. I’m already planning to try it with sausage next time and will be sure to update this post with a new picture to showcase the delicious variation!
Essential Ingredients for Your Pressure Cooker Breakfast Bundt Cake
This savory bundt cake is already packed with flavor, but it’s also highly customizable. A quarter cup of shredded cheese, perhaps cheddar or a Monterey Jack blend, would melt beautifully into the mixture, adding an extra layer of richness and tanginess. I opted not to include cheese this time around to accommodate my husband’s dairy-free diet, and he absolutely adored it! It truly was fabulous even without the cheese, proving its deliciousness stands on its own.
- 7-inch Bundt Pan: This specific size is crucial as it fits perfectly within 6-quart Instant Pots and larger models. It’s the best pan I’ve found for ensuring even cooking and easy release.
- Eggs: The base of our bundt cake, providing a rich, custardy texture once cooked.
- Refrigerated Biscuits: I prefer using “Grands” biscuits because they are slightly larger than traditional ones, creating a more substantial and satisfying texture throughout the cake. You can find them in the refrigerated section of your grocery store, usually alongside other biscuit doughs.
- Diced Ham: A fantastic way to utilize leftover ham, adding a savory and tender element. If ham isn’t available, real crumbled bacon or even high-quality bacon bits make excellent substitutes, infusing a smoky flavor.
- Diced Onion: Adds a subtle pungency and aromatic depth that complements the other ingredients beautifully.
- Seasoned Salt: I used Lawry’s, which provides a balanced blend of salt and spices, enhancing the overall savory profile.
- Garlic Salt: A touch of garlic salt elevates the flavors, contributing a delightful aromatic kick.
- Optional Cheese: As mentioned, about 1/4 cup of shredded cheese, such as cheddar or a blend, can be added for extra creaminess and flavor if desired.
Isn’t this such a pretty and inviting savory bundt cake idea? It presents wonderfully at any brunch gathering, instantly becoming a conversation starter. Due to its dense and flavorful nature, it feeds a fair number of people, making it an ideal choice for entertaining. Allowing it to cool for at least 5 minutes after cooking is important for structural integrity, ensuring it slices cleanly. As you can see in the bottom photo, each slice is generously packed with eggs and ham, guaranteeing a satisfying bite every time.
Watch our easy-to-follow video for this delightful Instant Pot breakfast bundt cake to see just how simple it is!
Looking for even more breakfast inspiration? Here are some other fantastic options:
- If you crave a lighter yet equally satisfying option, our Instant Pot egg bites are an amazing choice, perfect for on-the-go mornings.
- For those times you prefer using your oven, this cozy cinnamon pull-apart bread recipe is a warm and inviting treat.
- A super quick and effortless breakfast idea is an omelette in a mug, ideal for busy mornings.
- And for a fun and unique breakfast, our pressure cooker donuts are surprisingly easy and utterly delicious!
Can You Truly Bake in a Pressure Cooker?
- Absolutely, YES! Many people are surprised to learn that pressure cookers are incredibly versatile and can indeed be used for baking.
- This breakfast bundt cake is a fantastic example, demonstrating just how possible and delicious “baking” in a pressure cooker can be. But don’t stop here!
- You can effortlessly bake an Instant Pot coffee cake, a moist and flavorful dessert that will impress everyone.
- Pressure cooker baking is an especially great option during warmer months when turning on your oven would heat up your entire kitchen. It keeps your home cool while still allowing you to enjoy your favorite baked treats.
Find the detailed, printable directions for this delectable Instant Pot, Crockpot Express, or Ninja Foodi bundt cake below:
Do you need special pans for baking in a pressure cooker?
Yes, you do. The key is to use smaller versions of typical baking pans, usually around 7 inches in diameter. This size ensures they fit comfortably into a 6-quart pressure cooker or larger. These specialized pans are readily available online and are perfect for a variety of “pot-in-pot” recipes, including cakes, small pizzas, and casseroles, making pressure cooker baking accessible and convenient.
Time needed: 30 minutes
Instant Pot Breakfast Bundt Cake
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Prepare the Mixture
Begin by scrambling your eggs in a large mixing bowl. Take each refrigerated biscuit (I recommend Grands for their size) and cut it into 9 uniform pieces. Add these biscuit pieces to the bowl with the scrambled eggs.
Next, incorporate your diced ham (or preferred meat substitute), garlic salt, seasoned salt, and diced onions. If desired, you can also mix in 1/4 cup of shredded cheese at this stage. Gently fold all the ingredients together until the biscuit pieces are thoroughly coated with the egg mixture, ensuring an even distribution of flavors.
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Assemble in Bundt Pan
Lightly spray the inside of your 7-inch bundt pan with a non-stick cooking spray to prevent sticking. Carefully pour your prepared breakfast mixture into the greased bundt pan.
Cover the bundt pan with aluminum foil, making sure to create a slight dome at the top. This allows a bit of space for the cake to rise during cooking without sticking to the foil. Pour 1 1/2 cups of water into the inner pot of your pressure cooker and place a trivet at the bottom. Create a “sling” out of aluminum foil (this helps lower and lift the pan) and use it to carefully lower your covered breakfast bundt cake onto the trivet in the pressure cooker.
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Cook and Serve
Secure the lid on your pressure cooker and set it to cook on high pressure for 30 minutes. Once the cooking cycle is complete, allow for a natural pressure release for approximately 20 minutes (this is crucial for the cake’s texture). After 20 minutes, you can carefully perform a quick release of any remaining pressure.
Remove the bundt pan from the pressure cooker, uncover it, and let it cool for a few minutes on a wire rack. This cooling period helps the cake set, making it easier to invert onto a serving plate without it falling apart. Once slightly cooled, slice your delicious pressure cooker breakfast bundt cake and serve warm. Enjoy every hearty bite!
Pressure Cooker Breakfast Bundt Cake
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Equipment
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1 pressure cooker
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1 mini bundt pan
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1 Bowl
Ingredients
- 1 tube refrigerated biscuits, I used Grands, only used 7 out of 8 biscuits
- 1/4 onion, diced
- 3/4 c ham, precooked, diced – could use 1/2 c. real bacon bits instead
- 1 tsp garlic salt
- 1/2 tsp seasoned salt, I used Lawry’s
- 4 eggs
- 1/4 c cheese (optional, shredded)
Instructions
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Scramble your eggs in a bowl.
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Cut each Grands refrigerated biscuit into 9 pieces and put into the bowl with the egg.
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Add your diced ham, garlic and seasoned salt and diced onions. (could add 1/4 c. cheese too, I didn’t this time for pics but have other times and it is great)
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Fold this mixture together until biscuits are coated well with egg.
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Spray the inside of your 7″ bundt pan with non stick spray and pour your mixture in.
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Cover it with foil allowing the top to be a bit domed so it can rise inside the pan a bit.
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Put 1 1/2 c. of water inside your pressure cooker and put a trivet at the bottom.
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Make a sling out of foil and lower your breakfast bundt cake down on to the trivet.
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Set to pressure high for 30 minutes.
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Allow it to naturally release (I waited 20 minutes).
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Uncover and cool a bit so when you flip it over it stays in tact.
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Slice and enjoy!
Video
Nutrition
Calories: 367kcal,
Carbohydrates: 37g,
Protein: 12g,
Fat: 18g,
Saturated Fat: 3g,
Cholesterol: 120mg,
Sodium: 1556mg,
Potassium: 269mg,
Fiber: 1g,
Sugar: 2g,
Vitamin A: 160IU,
Vitamin C: 0.3mg,
Calcium: 54mg,
Iron: 3.2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
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