Direction

1. Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 10-inch nonstick Bundt® pan with the cooking spray.
2. Cook bacon in an extra-large skillet over medium heat until crisp, 8 to 10 minutes. Drain on paper towels. When cool enough to handle, crumble bacon.
3. Drain all but 1 tablespoon bacon drippings from the skillet. Add onion and bell pepper to the skillet. Cook and stir until tender, about 4 minutes. Add spinach. Cook until wilted, 1 to 2 minutes. Set aside to cool.
4. Whisk together eggs, milk, hot sauce, salt, and pepper in a large bowl.
5. Add bacon, cooked vegetables, biscuit pieces, cheese, and hash browns to the bowl; toss to combine. Pour mixture into the prepared pan.
6. Cover the pan with foil. Bake 30 minutes. Remove foil. Bake until a knife inserted in the center comes out clean, 25 to 30 minutes more (Internal temperature should be 195 to 200 degrees F (91 to 93 degrees C) .
7. Let cool on a wire rack for 15 minutes. Carefully run a thin silicone spatula around the edges and middle of the Bundt cake taking care to make sure the cake will release easily from the pan. Invert cake onto a platter for serving. If pieces of the crust stick to the pan, simply remove them with your spatula and place on cake.