Place plastic wrap on the inside of a 8-cup bundt pan to fully line the pan. Wrap should hang over the outside edges.
For the cheese spread: In a medium sized bowl, add cream cheese, mayo, sour cream, shredded cheeses, green onion, bacon bits, salt, pepper, and garlic powder. Mix until well combined.
For the topping: Sprinkle the pecans, bacon, and green onion in the bottom of the lined bundt pan.
Carefully spoon cheese spread into the pan over the toppings and press down on the top to evenly pack the pan.
Cover pan with plastic wrap and chill for a minimum of 2 hours.
When ready to serve: Peel off the top plastic wrap then invert the bundt pan onto a serving plate or platter. Lift the pan off and remove the plastic wrap liner.
Spoon pepper jelly into the center of the cheese ring.
Serve with crackers, bread, or pretzels.
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This recipe is now my absolute favorite breakfast and can also be taken on the go.
