• Preheat oven to 400 F.

Prepare bacon

• Add bacon to a large skillet and cook for about 5-7 minutes until the bacon reaches the medium level of crispiness you want.
• Move bacon from the skillet with a slotted spoon or spatula; drain on a paper towel. Now slice the bacon. Set bacon crumbles aside onto a plate.

Prepare scrambled eggs

• Prepare a large bowl. Add eggs, milk, salt, pepper, and whisk together.
• Prepare the skillet (reuse the same one you had for bacon) by spraying it with the cooking spray.
• Add the egg mixture to the skillet and cook over medium heat until eggs are barely cooked, but not fully scrambled.

Make cake batter

• Prepare a large bowl (or reuse the one for eggs - wash it). Add flour, bacon and 1 cup cheddar cheese (DO NOT add the entire amount of cheese listed in the ingredients). Mix well.
• Add heavy cream and gradually mix the dry ingredients and the cream with a fork or a whisk until moist.
• Divide the biscuit batter into two halves and set aside.

Bread assembly

• Spray the budnt cake pan with cooking spray. Thoroughly, liberally and evenly.
• Prepare 2 or 3 tablespoons of bacon crumbles and sprinkle them evenly on the bottom of your bundt cake pan.
• Prepare ⅓ cup cheddar cheese and sprinkle it on top of the bacon crumbles.
• Add one half of the batter on top of the sprinkled bacon and cheese. I used a spatula to flatten the batter.
• Next, sprinkle the batter with ½ cup cheddar cheese.
• Add scrambled eggs mixture and remaining bacon crumbles.
• Now, sprinkle with the remaining ½ cup of cheddar cheese.
• Finally, top with the remaining half of the batter. Flatten with the spatula to even it out.

Bake

• Move the bundt cake into the oven and bake for 25-35 minutes until the inserted knife comes out clean.
• Rest the bread for 30 minutes before inverting it onto a large plate.
• Optional: Melt the butter and add it on top of your breakfast bundt cake.
• Serve hot or cold.