Go Back

Sausage Egg and Cheese Breakfast Bundtlettes

Sue Lau
Prep Time 10 mins
Cook Time 20 mins
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 palatablepastime.com
Keyword savory bundt