If you’re on the hunt for a breakfast that’s as hearty as it is flavorful, you’re going to adore this Ham and Spinach Breakfast Bundt Cake Recipe. It’s one of those recipes that feels like a warm hug on a plate — packed with protein, loaded with veggies, and just the right amount of cheesy goodness. I absolutely love how this bundt cake brings together everyday ingredients into something that looks impressive but is surprisingly simple to pull off. Keep reading, because once you try this, it might just become your new weekend breakfast tradition!
Why You’ll Love This Recipe
- One-Dish Wonder: Everything cooks together in a bundt pan, giving you an easy, hands-off breakfast that’s both filling and impressive.
- Balanced Nutrition: Ham, spinach, eggs, and cheese come together to give you protein, greens, and satisfying carbs all in one go.
- Perfect for Feeding a Crowd: This bundt cake yields about 10 servings, making it ideal for family breakfasts or brunch with friends.
- Make-Ahead Friendly: You can prep it the night before, then bake it fresh in the morning—saving you time and stress.
Ingredients You’ll Need
This recipe calls for ingredients you might already have on hand, which is part of its magic. The ham lends smoky savoriness, the spinach adds a fresh green touch, and the hash browns bring a subtle crispiness. Here’s a quick rundown of why these ingredients play so well together.
- Ham: I use diced ham for a protein punch. Leftover holiday ham works perfectly here!
- Spinach: Fresh spinach works best; it wilts down beautifully, adding color and nutrients.
- Salt & Pepper: Essential for seasoning—don’t skip or under-season your layers!
- Garlic Powder or Minced Garlic: Just a hint to deepen the flavor without overpowering the dish.
- Cayenne: Adds a gentle kick; you can balance this to your spice tolerance.
- Shredded Hash Browns: Frozen hash browns make this easy and crisp, a texture I love against the soft eggs.
- Bread: Cubed bread acts like a savory crust—stale day-old bread is a great way to avoid waste.
- Green Onions: Adds a mild onion flavor and a bit of crunch.
- Eggs: Eggs are the glue here; I based mine on jumbo eggs, but large will work fine too.
- Milk & Heavy Cream: These keep the bundt cake moist and custardy on the inside.
- Dry Mustard: I love how this subtle spice lifts all the flavors gently without being obvious.
- Shredded Cheese: A melty, cheesy blanket that seals everything together—cheddar or a blend of your favorites.
Variations
I’ve played around with this Ham and Spinach Breakfast Bundt Cake Recipe quite a bit and love how easy it is to make it your own. Feel free to swap ingredients based on what you have or dietary needs—you’ll find this recipe adapts really well.
- Meat Variations: I’ve swapped ham for cooked bacon or even crumbled sausage with great results—give your favorites a try!
- Vegetarian Version: Skip the ham and add extra spinach, mushrooms, or bell peppers for a veggie-packed meal.
- Gluten-Free: Use gluten-free bread and hash browns to keep this friendly for gluten sensitivities.
- Cheese Choices: Try swapping cheddar for pepper jack or gouda to tweak the flavor profile.
How to Make Ham and Spinach Breakfast Bundt Cake Recipe
Step 1: Sauté Your Spinach and Hash Browns
Start by heating a pan over medium heat and tossing in the chopped spinach. Cook just until it wilts and releases its moisture—this keeps it vibrant and prevents sogginess later. Remove the spinach and, in the same pan, fry the hash browns until golden and crisp, stirring constantly so they don’t stick. Season these with salt and pepper to taste. This step is key because it sets those contrasting textures that really elevate the final dish.
Step 2: Layer Your Ingredients in the Bundt Pan
Grease your bundt pan well so nothing sticks—some folks like to use butter, others prefer a non-stick spray. Now, start layering: lay down half the bread cubes as the base, then add the diced ham evenly across, followed by the sautéed spinach and chopped green onions. Next, add the crispy hash browns, and then sprinkle half the shredded cheese on top. Finally, top with the remaining bread cubes. This layering helps all those delicious flavors meld together while baking.
Step 3: Whip Up the Custard and Let It Soak
In a large bowl, beat together the eggs, milk, heavy cream, salt, black pepper, and dry mustard until smooth. Pour this mixture evenly over your layered bread and fillings in the bundt pan. Gently press everything down with a spatula or your hands to help the bread soak up the custard. Then, here’s a trick I discovered: let it sit for about 30 minutes before baking—the longer soak makes for a perfectly tender, custardy texture inside.
Step 4: Bake and Finish with Cheese
Sprinkle the remaining cheese over the top of your bundt cake, then pop it in the oven preheated to 400°F. Bake for about 40 minutes, but start checking at 35 minutes by piercing the center with a knife—it should come out clean or with just a few crumbs attached. Once done, carefully cover the pan with a flat plate, invert, and gently lift the bundt cake out. Cut into portions and serve while warm!
Pro Tips for Making Ham and Spinach Breakfast Bundt Cake Recipe
- Use Day-Old Bread: I learned that using slightly stale bread helps it absorb the custard without turning mushy—fresh bread can get soggy too quickly.
- Don’t Skip the Soak: That 30-minute wait before baking makes a huge difference—your bundt cake will hold together beautifully and slice cleanly.
- Mind the Pan Greasing: I once forgot to grease my bundt pan well and had a tough time unmolding; a good quality butter or non-stick spray is essential.
- Test for Doneness Carefully: Insert a thin knife near the center—not too close to the edge—to avoid undercooked spots and ensure perfect texture.
How to Serve Ham and Spinach Breakfast Bundt Cake Recipe
Garnishes
I like to sprinkle a little extra chopped green onion or fresh parsley over each slice just before serving for a pop of color and freshness. Sometimes a dollop of sour cream adds a nice tang contrast, and if you’re feeling adventurous, a drizzle of hot sauce brings it all together.
Side Dishes
Pair this bundt cake with fresh fruit salad or a crisp green salad to round out the meal. It also goes wonderfully with simple sides like roasted tomatoes or avocado slices for added creaminess and texture variety.
Creative Ways to Present
For special brunch occasions, I’ve garnished the bundt cake with edible flowers and fresh herbs to elevate its look. You can even serve slices with mini bowls of different flavored butters or jams on the side—guests love that extra touch of personalization.
Make Ahead and Storage
Storing Leftovers
Leftovers keep well in an airtight container in the fridge for up to 3 days. I usually slice mine and layer parchment paper between portions to prevent sticking, making it easy to grab just what I need.
Freezing
This bundt cake freezes beautifully! I wrap each slice tightly in plastic wrap, then stow them in a freezer bag for up to 2 months. When I’m ready to eat, I thaw overnight in the fridge.
Reheating
I recommend reheating slices in a toaster oven or regular oven at 350°F for about 10-15 minutes. This re-crisps the edges while keeping the inside warm and tender—microwaves tend to make it soggy, which none of us want!
FAQs
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Can I use fresh hash browns instead of frozen?
Absolutely! Freshly shredded potatoes will work, just make sure to dry them well before frying so they crisp up nicely and don’t add extra moisture to the dish.
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Is it alright to prepare this recipe the night before?
Yes! After layering and pouring in the egg mixture, cover the bundt pan tightly and refrigerate overnight. In the morning, just bake as directed—this can enhance flavor and texture even more.
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What kind of bread is best for this recipe?
I’ve had great results using sturdy sandwich or country bread—something that holds its shape well. Day-old or slightly stale bread works best because it absorbs the custard without falling apart.
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Can I substitute the ham for a different meat?
Definitely! Bacon, sausage, or even turkey ham can be great alternatives—just cook them thoroughly before layering to ensure the best taste and texture.
Final Thoughts
This Ham and Spinach Breakfast Bundt Cake Recipe holds a special place in my kitchen because it’s both delicious and so satisfying to serve. I’ve had many mornings where I felt like making something simple but glamorous, and this fits the bill perfectly. Whether it’s a lazy weekend brunch, a holiday morning, or just fueling a busy family day, this bundt cake never disappoints. Give it a try—you might just find your new favorite breakfast tradition, just like I did!
Print
Ham and Spinach Breakfast Bundt Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 10 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
This Bundt Cake Breakfast is a savory, layered casserole featuring diced ham, sautéed spinach, crispy hash browns, and melted cheese bound together with eggs, milk, and cream. Baked to golden perfection, it makes a nutrient-rich, energizing start to your day that’s perfect for family breakfasts and brunch gatherings.
Ingredients
Meat and Vegetables
- 1 heaping cup ham, diced in 3/4″ cubes
- 2 cups spinach, chopped
- 2 cups shredded hash browns (frozen recommended)
- 1/4 cup green onions, chopped
Spices and Seasonings
- 1/2 teaspoon salt (for spinach and hash browns)
- 1/4 teaspoon black pepper (for spinach and hash browns)
- 1/4 teaspoon garlic powder or minced garlic
- Large pinch cayenne pepper
- 1/2 teaspoon salt (for custard)
- 1/2 teaspoon black pepper (for custard)
- 1 teaspoon dry mustard
Bread and Dairy
- 8 cups bread, diced in 3/4″ cubes
- 12 large eggs (8 jumbo eggs used)
- 2 cups milk
- 1 cup heavy cream
- 2 cups shredded cheese
Instructions
- Sauté Spinach and Hash Browns: Heat a pan and fry the chopped spinach until it wilts. Remove the spinach and, using the same oil, fry the shredded hash browns while stirring constantly until they turn golden and crispy. Season both with 1/2 teaspoon salt and 1/4 teaspoon black pepper to taste.
- Assemble Layers: Grease a Bundt cake pan or an appropriate baking dish. Layer the ingredients starting with half of the bread cubes, then add the diced ham, followed by the sautéed spinach and chopped green onions, then the hash browns, and half of the shredded cheese. Finally, top with the remaining bread cubes evenly.
- Prepare Custard Mixture: In a large bowl, beat together the eggs, milk, heavy cream, 1/2 teaspoon salt, 1/2 teaspoon black pepper, dry mustard, garlic powder, and cayenne pepper until well combined.
- Soak and Bake: Pour the egg and cream mixture evenly over the assembled layers in the baking dish. Gently press down to help the liquid absorb into the bread and other ingredients. Let the dish sit for about 30 minutes to soak.
- Final Topping and Baking: Sprinkle the remaining half of the shredded cheese over the top. Bake the dish in a preheated oven at 400°F (204°C) for 40 minutes. Pierce with a knife to ensure the custard is fully set and cooked through.
- Unmold and Serve: After removing from the oven, cover the top of the baking dish with a flat plate and carefully invert to unmold the Bundt cake. Cut into portions and serve warm for a hearty breakfast or brunch.
Notes
- This Bundt Cake breakfast is nutrient-rich and packed with protein, making it an energizing meal to start the day.
- Using frozen shredded hash browns adds convenience and crispiness when fried.
- Allowing the assembled layers to soak in the egg mixture for 30 minutes ensures the bread absorbs flavors and cooks evenly.
- Check doneness by piercing with a knife; the custard should be set and not runny.
- Feel free to customize by adding other vegetables or swapping ham for cooked bacon or sausage.
Nutrition
- Serving Size: 1 slice (based on 10 servings)
- Calories: 360 kcal
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 215 mg
