Sausage Egg and Cheese Breakfast Bundtlettes #BundtBakers

Sausage Egg and Cheese Breakfast Bundtlettes combine  browned pork with scrambles and cheddar in a petite sized  package  for breakfast  lovers on the go.

Sausage Egg and Cheese Breakfast Bundtlettes

By Sue  Lau | Palatable Pastime

Sausage Egg and Cheese Breakfast Bundtlettes is my recipe of the day with the Bundt Bakers group. We take turns hosting and deciding on topics for the year. This month we are baking sweet  or  savory cheese Bundts, and Stacy Rushton of Food Lust People Love is our  host.

I had thought earlier in the season that I might  do a ricotta cheese Bundt. The pandemic and ingredient scarceness drew me back to doing a savory breakfast Bundt with a baking mix. I’ve heard a lot of people are out of both yeast and baking  powder. The mix is all inclusive so that takes some worry out.

I’ve cut this down to size as sort of a half capacity batter and baked it up in the Bundtlette pan. I think they are adorable, don’t you? There is a link somewhere on the page if you would like to get one for yourself by mail order.

These are quite biscuit-like in texture although they are maximum stuffed.  You can eat them  plain but I like them with a schmear of butter.

I think they would be great for a Brunch table. Or just grabbing and running out the door to the car. In a healthier world. 😉

I  do like that these have only six- since  I am operating in a small family group  right now.

Bundt Bakers

Cheesy Sweet or Savory Bundts

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers can be found on our home page.

Sausage Egg and Cheese Breakfast Bundtlettes

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Sausage Egg and Cheese Breakfast Bundtlettes

Sausage Egg and Cheese Breakfast Bundtlettes

Sue Lau
No ratings yet
Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast, brunch
Cuisine American
Servings 6


  • 6-cavity, 5 cup total capacity Bundtlette pan


  • 5-6 ounces breakfast sausage browned and crumbled (one third of a pound roll)
  • 3 large eggs lightly beaten
  • 1/4 teaspoon each of salt and black pepper
  • 1 tablespoon butter
  • 1-1/2 cups buttermilk baking mix such as Bisquick
  • 1 tablespoon dried chives
  • 1/4 teaspoon dill weed
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup buttermilk


  • Preheat oven to 425F.
  • Spray a 5 cup/ 6 cavity Bundtlette pan liberally with nonstick spray.
  • Brown sausage and drain fat. Measure out one cup.
  • Season eggs with salt and pepper and scramble, cooking in the tablespoon of butter.
  • Chop eggs small.
  • Toss baking mix, chives and dill weed with the shredded cheese, crumbled sausage and scrambled eggs.
  • Stir in the buttermilk to moisten; do not overmix.
  • Divide batter among the six Bundtlette cups.
  • Bake in the preheated oven for 12-14 minutes or until Bundtlettes test with a toothpick with no wet batter.
  • Cool several minutes, then turn out the Bundtlettes from the pan.
  • Serve warm with butter.
  • Can be rewarmed; refrigerate any uneaten Bundtlettes (not food safe on the counter like bread)


From the kitchen of
Keyword savory bundt
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4 responses

  1. Your little bundtlettes are my ideal breakfast or brunch, Sue. Even lunch with a side salad! I think we are all trying to bake and cook smaller amounts these days so I appreciate your small batch recipes.

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