Ingredients
The following ingredients have 4 Servings
- 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
Instruction
- Scramble your eggs in a bowl.
- Cut each Grands refrigerated biscuit into 9 pieces and put into the bowl with the egg.
- 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)
- Fold this mixture together until biscuits are coated well with egg.
- Spray the inside of your 7" bundt pan with non stick spray and pour your mixture in.
- Cover it with foil allowing the top to be a bit domed so it can rise inside the pan a bit.
- Put 1 1/2 c. of water inside your pressure cooker and put a trivet at the bottom.
- Make a sling out of foil and lower your breakfast bundt cake down on to the trivet.
- Set to pressure high for 30 minutes.
- Allow it to naturally release (I waited 20 minutes).
- Uncover and cool a bit so when you flip it over it stays in tact.
- Slice and enjoy!