Ham and Spinach Breakfast Bundt Cake Recipe

Introduction

This savory Bundt Cake Breakfast is a delightful way to start your day. Packed with ham, spinach, hash browns, and cheese, it combines hearty flavors and textures in a beautiful presentation. It’s perfect for brunch gatherings or a cozy weekend morning at home.

Ingredients

• 1 heaping cup ham (diced into 3/4-inch cubes)
• 2 cups spinach (chopped)
• 1/2 tsp salt (divided)
• 1/4 tsp black pepper
• 1/4 tsp garlic powder (or minced garlic)
• 1 large pinch cayenne
• 2 cups shredded hash browns (frozen)
• 8 cups bread (diced into 3/4-inch cubes)
• 1/4 cup green onions (chopped)
• 12 large eggs (or 8 jumbo eggs)
• 2 cups milk
• 1 cup heavy cream
• 1/2 tsp salt (for custard)
• 1/2 tsp black pepper (for custard)
• 1 tsp dry mustard
• 2 cups shredded cheese (divided)

Instructions

1. Step 1: In a large skillet, heat a bit of oil over medium heat. Add 2 cups of chopped spinach and sauté until wilted, about 2-3 minutes. Remove the spinach from the pan.
2. Step 2: In the same pan, add 2 cups of frozen shredded hash browns and cook until golden brown, stirring frequently. Season with salt and pepper to taste.
3. Step 3: Grease a bundt pan generously with butter or non-stick spray. Layer half of the diced bread cubes (about 4 cups) into the bottom of the pan. Evenly distribute the diced ham, sautéed spinach, and 1/4 cup chopped green onions over the bread. Spread the hash browns on top, followed by half of the shredded cheese (1 cup). Finish with the remaining bread cubes.
4. Step 4: In a large mixing bowl, beat together 12 large eggs, 2 cups of milk, 1 cup of heavy cream, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon dry mustard, and a large pinch of cayenne pepper. Pour this mixture evenly over the layers in the bundt pan, pressing lightly to help the custard soak into the bread. Let sit for at least 30 minutes, or cover and refrigerate overnight.
5. Step 5: Preheat your oven to 400°F (200°C). Sprinkle the remaining 1 cup of shredded cheese over the top. Place the bundt pan in the oven and bake for 40-45 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
6. Step 6: Once baked, let the bundt cool for about 10 minutes. Place a large, flat plate over the top of the pan and carefully flip it over to release the breakfast bundt. Slice into portions and serve warm, garnished with fresh parsley if desired.

Tips & Variations

• Use day-old bread for better texture, as it absorbs the custard without becoming too soggy.
• Substitute ham with cooked sausage or bacon for a flavor twist.
• Add bell peppers or mushrooms sautéed with the spinach for extra veggies.
• Try different cheeses such as cheddar, Monterey Jack, or Swiss to vary the taste.
• Prepare the bundt pan the night before and bake fresh in the morning for a stress-free breakfast.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave for 1-2 minutes or until heated through. This breakfast bundt can also be frozen; wrap tightly and freeze for up to 1 month. Thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh hash browns instead of frozen?

Yes, you can use fresh shredded potatoes. Just be sure to squeeze out excess moisture before cooking to prevent sogginess.

Can I make this recipe vegetarian?

Absolutely! Simply omit the ham and add extra vegetables like mushrooms, bell peppers, or tomatoes for added flavor.

Ham and Spinach Breakfast Bundt Cake Recipe

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★★★★★

4.9 from 142 reviews

• Author: Aiden
• Total Time: 1 hour 5 minutes (plus 30 minutes resting or overnight soaking if desired)
• Yield: 8 to 10 servings 1x

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Description

This savory Bundt Cake Breakfast is a hearty, layered casserole featuring diced ham, sautéed spinach, crispy hash browns, and shredded cheese baked within cubed bread and soaked in a flavorful egg custard. Perfect for a filling morning meal or brunch, it combines a variety of textures and flavors baked to golden perfection in a bundt pan.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 1 heaping cup ham, diced into 3/4-inch cubes
• 2 cups spinach, chopped
• 2 cups shredded hash browns (frozen)
• 8 cups bread, diced into 3/4-inch cubes
• 1/4 cup green onions, chopped
• 2 cups shredded cheese, divided

Seasonings & Spices

• 1/2 tsp salt (divided)
• 1/4 tsp black pepper
• 1/4 tsp garlic powder or minced garlic
• 1 large pinch cayenne
• 1/2 tsp salt (for custard)
• 1/2 tsp black pepper (for custard)
• 1 tsp dry mustard

Custard Mixture

• 12 large eggs (or 8 jumbo eggs)
• 2 cups milk
• 1 cup heavy cream

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Instructions

1. Wilt Spinach: In a large skillet, heat a small amount of oil over medium heat. Add the chopped spinach and sauté for 2 to 3 minutes until wilted. Remove and set aside.
2. Cook Hash Browns: Using the same skillet, add the frozen shredded hash browns and cook, stirring frequently, until they turn golden brown. Season with salt and pepper to taste, then remove from heat.
3. Prepare Bundt Pan: Grease a bundt pan thoroughly with butter or non-stick spray. Layer half of the diced bread cubes (about 4 cups) at the bottom. Then evenly layer the diced ham, sautéed spinach, and chopped green onions. Next, spread the cooked hash browns, followed by half of the shredded cheese (1 cup). Top with the remaining bread cubes to complete the layers.
4. Make Custard: In a large bowl, whisk together the eggs, milk, heavy cream, salt, black pepper, dry mustard, and a pinch of cayenne pepper until well combined. Pour this egg mixture evenly over the layered ingredients in the bundt pan. Press lightly to help the custard soak into the bread. Let the mixture rest for at least 30 minutes, or cover and refrigerate overnight for best results.
5. Bake: Preheat the oven to 400°F (200°C). Sprinkle the remaining 1 cup of shredded cheese evenly over the top of the bundt pan. Place the pan in the oven and bake for 40 to 45 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
6. Cool and Serve: Allow the bundt cake to cool in the pan for about 10 minutes. Carefully cover the top with a large, flat plate and invert to release the cake. Slice into portions and serve warm, optionally garnished with fresh parsley.

Notes

• For a more intense flavor, let the custard soak into the bread overnight in the refrigerator.
• You can substitute leftover dinner rolls, baguette, or crusty bread for the diced bread cubes.
• Feel free to add other vegetables like bell peppers or mushrooms for variation.
• Leftover breakfast bundt cake can be refrigerated for up to 3 days and reheated in the oven or microwave.
• Use nonstick spray or butter generously to ensure easy removal from the bundt pan.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: breakfast bundt cake, savory breakfast casserole, ham and spinach breakfast bake, baked egg casserole, hash brown casserole