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
Scale
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
