Roll the words “Bacon, Egg and Cheese Breakfast Bundt” around in your mouth for a minute. (We’ll wait.) It just sounds so good, and we’re pleased to report that this knockout new recipe (above) is indeed precisely as delicious as it sounds. Some would argue that the very best breakfast or baked good recipe is the savory kind. We wouldn’t want to argue with such sound thinking. Here are the savory baking recipes we’re making right now, ensuring our homes smell fabulous and delighting guests. If you play it right, this will be the only thing you have to make when hosting breakfast or brunch. Everything else can be fresh fruit and store-bought yogurt. Win-win.
We’re huge fans of the Silpat mini loaf pans, which enable us to make *all* the neighbors happy in one delivery run come the holidays. Everything Scone Mini-Loaves featuring Gaby Dalkin’s “This is Everything” seasoning takes advantage of the pans’ glory. These little loaves pop right out of their molds, redolent of garlic, onion and everything nice, and beg to be served warm, maybe on a platter with lox and cream cheese or just room-temperature butter.
Easier than it looks and a veritable diffuser in edible form, this Braided Cheddar Loaf comes together in a mere 30 minutes. Just pop ingredients into an electric mixer, break out your dough hook, roll out the dough, make it into a log, and cut it in half. It’s OK for the cheddar and Parmesan to spill messily out as you cross the two parts into a loose X as put it into a loaf pan. You just sprinkle the cheese on top, then garnish with fresh herbs when it emerges from the oven golden and gorgeous.
Pass them on plates at parties or put them out as part of the easiest, most crowd-pleasing brunch spread of all time. Gougères, quite simply, are awesome. Consider these three recipes, and get your pastry bag ready. And remember, the simplest versions of these are so, so easy. (Ready the stand mixer!)
What is it about a Bundt? A small, 6-cup Bundt pan is just the thing for this party-ready Rosemary Garlic Pull-Apart Bread. Our genius test kitchen cooks, self-described “dunkers,” grabbed a jar of marinara sauce from the fridge once they discovered how wondrous this rosemary-and-parsley-spiked storebought pizza dough turned when combined with Parmesan and pulled out of a Bundt pan. (Don’t forget the baking spray!) You’ll want some marinara sauce to dunk the results in. Happy dunking!
Serve Tomato Focaccia With Garlic Rosemary Oil for your brunch, and you’d best have some wine available for those who drink, because you’re in Italy now. It’s not that your house smells *good* after baking this thanks to all that rising yeast and incredible garlic-rosemary combo, it’s that you’ll be hallucinating memories of the Tuscan countryside. Even if you’ve never been. There’s arguably not a better perfume for your home than focaccia. So oil up those baking sheets!
Make these bad boys in a mini prep food processor absentmindedly, while having a beer. Pecorino and Parmesan Cheese Straws can elevate a pizza party (even if you’re ordering in!) and they are an absolute snap to make. Pecorino and Parm make elegant bedfellows in these, with the former lending saltiness and the latter nuttiness.
Bundt pans forever. This Bacon Egg and Cheese Breakfast Bundt is the sort of one-and-done hosting trick we love. There’s no fussiness and serving bacon by the slice, nor serving eggs one at a time. Everything you crave in the morning is in there, plus kale, for virtue. (By gum, it’s even got Tabasco!) Don’t skimp on the two cups of cheddar the recipe calls for, which contribute a wonderful gooeyness. It’s a fab cross between bread pudding and cake. You’re welcome.