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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
