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Ultimate Bacon, Egg, and Cheese Stuffed Doughnut

It's a hearty breakfast sandwich baked in to a delightfully light cake doughnut.

Ultimate Bacon, Egg, and Cheese Stuffed Doughnut Photo
Yield: Serves 6


  • 1/2 cup all purpose flour
  • 1/2 cup whole wheat flour
  • 1/4 cup raw turbinado sugar
  • 1 tsp. baking powder
  • Pinch salt
  • 1/2 tsp. cinnamon
  • 1 egg
  • 1/2 cup milk
  • Splash vanilla extract
  • 1 egg, scrambled
  • 3 strips Applegate Sunday bacon, cooked and crumbled
  • 2 Tbsp. reduced-fat cheddar cheese, shredded


  1. Prepare the egg and bacon separately and set aside.

  2. Preheat the oven to 400 degrees F.

  3. Combine the dry ingredients together in one bowl. In a separate bowl, combine the wet ingredients (through vanilla). Then, slowly fold the dry ingredients in to the wet.

  4. Mist a doughnut pan with cooking spray, then pour in the batter only filling the molds about 1/4 full. Evenly divided the scrambled eggs, crumbled bacon, and shredded cheese over the batter. Then top with the remaining batter, filling the molds mostly full.

  5. Bake for 10-12 minutes or until golden brown. The doughnuts should pop right out of the molds.


Recipe by Brandi Koskie; Photo by Kacy Meinecke

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