This Everything Bagel Breakfast ‘Bundtwich’ Is A Genius Way To Feed A Crowd


Few things make a sandwich feel special like freshly baked bread. You can come up with creative condiments and add some fancy cheeses, but slap it all between a couple of stale slices and you won’t have a sammie worth celebrating (or serving to guests).

Baking a good loaf of bread from scratch is a challenge that can take you all day, though, so for those who are both pressed for time and feeding a crowd, store-bought dough is a lifesaver. Plus, this recipe has yet another delicious twist: You’ll bake the dough in that bundt pan that’s buried in the back of your kitchen cabinet, after adding a little bit of seasoning for a pop of extra flavor.

Suddenly you’ve got something seriously tasty and presentable on your hands — the base for your everything bagel breakfast bundtwich, courtesy of Pillsbury.

The recipe calls for rolling two cans of Pillsbury’s French bread dough in everything-bagel seasoning, then baking them together in a bundt pan.


The result is a round bread that looks a bit like an everything bagel, but bigger — so big, you can put breakfast on it and feed a whole crowd of people. The recipe calls for crispy bacon, a giant circle of eggs and cheese, spinach and a cream cheese spread, but you can build out your bundtwich any way you like.

At her 4 Sons R Us blog, Meaghan’s recipe for a cold cut bundt pan sandwich also calls for two cans of pre-made dough from the grocery store. The rest of the ingredients are pretty standard for a sammie — ham, turkey, cheeses, mayo, mustard — but again, that freshly baked bread makes all the difference, and the round shape will surprise your guests.

4 Sons R Us

And now that you’ve dusted off that bundt pan, you might as well make some more dishes with it, like baked mac and cheese or a biscuit-based breakfast bundt.



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About the Author
Jenn Fields
Jenn Fields serves as Simplemost Media’s managing editor from Colorado, where she worked as a reporter and editor, on staff and as a freelancer, at newspapers and magazines. After earning her master’s from University of Missouri’s journalism school, Jenn worked in community journalism for 10 years, writing and editing for the Boulder Daily Camera and Denver Post. Over her 20-year career, she has covered a diverse range of topics, including travel, health and fitness, outdoor sports and culture, climate science, religion and plenty of other fascinating topics.

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