If you’re looking for a hearty and unique breakfast dish, this Bundt Cake Breakfast is perfect for you. Combining layers of ham, spinach, hash browns, and bread with a savory egg custard, this breakfast bake is not only delicious but also easy to serve and impressive to present. Perfect for brunch gatherings, holiday mornings, or a special weekend breakfast, this bundt cake-shaped dish is sure to satisfy.
Why You’ll Love This Recipe
- Hearty and Filling: Packed with protein, vegetables, and cheese, this breakfast bundt cake will keep you full and satisfied for hours.
- Perfect for Brunch: The unique bundt cake shape makes this dish perfect for serving guests at a brunch or special breakfast.
- Make-Ahead Friendly: You can prepare this recipe the night before, making it a stress-free option for morning gatherings.
Who Is This Recipe For?
This Bundt Cake Breakfast is ideal for anyone who enjoys savory breakfast casseroles and wants to try something a little different. Whether you’re cooking for a crowd or just want to treat your family to a special morning meal, this recipe is easy to make, full of flavor, and sure to impress.
Ingredients
- 1 heaping cup ham, diced into ¾” cubes
- 2 cups spinach, chopped
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp garlic powder (or minced garlic)
- Large pinch of cayenne
- 2 cups shredded hash browns (frozen or fresh)
- 8 cups bread, diced into ¾” cubes
- ¼ cup green onions, chopped
- 12 large eggs (or 8 jumbo eggs)
- 2 cups milk
- 1 cup heavy cream
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp dry mustard
- 2 cups shredded cheese (your choice of cheddar, Swiss, or any other melty cheese)
Kitchen Equipment You’ll Need
- Frying pan
- Mixing bowl
- Whisk
- Greased bundt cake pan
- Spatula
- Measuring cups and spoons
Step-by-Step Directions
1. Fry the Spinach and Hash Browns
In a frying pan over medium heat, cook the 2 cups of spinach until wilted. Once the spinach is done, remove it from the pan and set aside. In the same pan, add the 2 cups of shredded hash browns and cook until golden brown, stirring constantly. Add salt and pepper to taste, then set the hash browns aside.
2. Layer the Ingredients in the Bundt Pan
Grease your bundt cake pan with oil or non-stick cooking spray. Begin by layering half of the cubed bread at the bottom of the pan. Then, layer the diced ham, followed by the cooked spinach and green onions, the cooked hash browns, and half of the shredded cheese. Finish by adding the remaining bread cubes on top.
3. Make the Egg Custard
In a large mixing bowl, whisk together 12 large eggs, 2 cups of milk, 1 cup of heavy cream, ½ teaspoon of salt, ½ teaspoon of black pepper, and 1 teaspoon of dry mustard. Pour the egg mixture evenly over the layered ingredients in the bundt pan.
4. Let the Mixture Soak
Press down gently on the ingredients to help the bread soak up the egg mixture. Let the bundt pan sit for about 30 minutes to allow the custard to fully absorb into the bread.
5. Sprinkle Cheese and Bake
After the mixture has soaked, sprinkle the remaining 1 cup of shredded cheese over the top. Preheat your oven to 400°F (200°C) and bake the breakfast bundt cake for 40 minutes. To check if it’s done, insert a knife into the center—if it comes out clean, the cake is fully baked.
6. Cool and Serve
Once baked, remove the bundt pan from the oven and let it cool for a few minutes. Cover the top with a flat plate and carefully invert the bundt pan to release the breakfast cake. Slice it into portions and serve warm.
Tips and Tricks
- Let It Soak: Allowing the bread to soak in the egg mixture for at least 30 minutes (or overnight in the fridge) will give you a custardy, well-set breakfast cake.
- Use Day-Old Bread: Slightly stale or day-old bread works best for this recipe as it absorbs the egg mixture better without becoming soggy.
- Customizable: You can easily swap out the ham for sausage, bacon, or a vegetarian alternative like sautéed mushrooms.
