Savory Breakfast Bundt Cake

Discover the perfect breakfast solution with our Savory Breakfast Bundt Cake! This easy and delicious recipe combines diced ham, baby spinach, hash browns, and a blend of cheddar and Colby Jack cheese. Made with sweet Hawaiian bread and a rich egg mixture, it’s ideal for family breakfasts, brunches, and holiday mornings. Prepare ahead for a stress-free meal that will impress everyone. Perfect for feeding a crowd, this flavorful breakfast casserole is a must-try for any occasion.

Do I have to use a bundt pan for this breakfast casserole recipe?

No, you don’t have to use a bundt pan for this breakfast casserole recipe. You can use a regular baking dish, such as a 9×13-inch casserole dish. The bundt pan just gives it a unique shape and presentation.

Is this a good make-ahead breakfast casserole?

Yes, this is an excellent make-ahead breakfast casserole. You can prepare the entire dish the night before, cover it with foil, and refrigerate it. In the morning, simply bake it as directed for a stress-free breakfast.

Can I make this for a Christmas morning breakfast?

Absolutely! This savory breakfast bundt cake is perfect for a special occasion like Christmas morning. It’s hearty, delicious, and can feed a crowd, making it an ideal choice for holiday breakfasts.

Ingredients for Savory Breakfast Casserole

• Diced ham
• Baby spinach, chopped
• Minced garlic
• Cayenne pepper
• Cumin
• Frozen shredded hash browns
• Sweet Hawaiian bread, diced into cubes
• Green onions, chopped
• Large eggs
• Low-fat milk
• Heavy cream
• Shredded cheese (cheddar and Colby Jack blend)

How to Make a Savory Breakfast Cake

1. Preheat the oven to 400°F (200°C).
2. Spray a bundt pan or baking dish with non-stick baking spray.
3. Sauté chopped baby spinach with olive oil until wilted. Add minced garlic, then set aside to cool.
4. Fry shredded hash browns in olive oil until lightly browned, then set aside to cool.
5. Layer half of the diced sweet Hawaiian bread cubes in the pan.
6. Add layers of diced ham, green onions, spinach, hash browns, and 1 cup of shredded cheese.
7. Top with the remaining bread cubes.
8. In a bowl, whisk together eggs, low-fat milk, heavy cream, salt, pepper, cumin, and cayenne pepper.
9. Pour the egg mixture evenly over the bread layers.
10. Cover with foil and let sit for 30 minutes.
11. Sprinkle the remaining cheese on top.
12. Bake for 40 minutes, or until the top is golden brown and the egg mixture is set.
13. Let cool slightly before serving.

Savory Breakfast Bundt Cake

Recipe by 50KrecipesCourse: BreakfastCuisine: American

Servings

8

servings

Prep time

45

minutes

Cooking time

50

minutes

Looking for an easy and delicious breakfast idea? Try our Savory Breakfast Bundt Cake! This crowd-pleasing casserole features diced ham, baby spinach, hash browns, and a mix of cheddar and Colby Jack cheese, all baked in sweet Hawaiian bread.

Ingredients

• 1 cup diced ham

• 2 cups baby spinach, chopped

• 1/4 tsp minced garlic

• 1/4 tsp cayenne pepper

• 1/4 tsp cumin

• 2 cups frozen shredded hash browns

• 8 cups sweet Hawaiian bread, diced into cubes

• 1/4 cup green onions, chopped

• 12 large eggs

• 2 cups low-fat milk

• 1 cup heavy cream

• 2 cups shredded cheese (cheddar and Colby Jack blend)

Directions

• Preheat your oven to 400°F (200°C).
• Generously spray a bundt pan with non-stick baking spray.
• In a large sauté pan, heat some olive oil over medium-high heat. Add the chopped spinach and cook until wilted.
• Stir in the minced garlic, then remove from heat and set aside to cool.
• In another large skillet, heat some olive oil and cook the hash browns until they are lightly browned. Remove from heat and set aside to cool.
• Begin assembling the breakfast bundt cake:
• Place half of the diced bread cubes in the bundt pan.
• Layer with the diced ham, green onions, spinach, hash browns, and 1 cup of shredded cheese.
• Add the remaining bread cubes on top.
• In a medium bowl, whisk together the eggs, milk, heavy cream, salt, pepper, cumin, and cayenne pepper until well combined.
• Pour the egg mixture evenly over the bread layers in the bundt pan.
• Cover the bundt pan with foil and let it sit for 30 minutes to allow the bread to soak up the egg mixture.
• Sprinkle the remaining cheese on top.
• Bake in the preheated oven for 40 minutes, or until the top is golden brown and the egg mixture is set.
• Remove from the oven and let it cool slightly before inverting the bundt cake onto a serving platter. Serve warm.
• Enjoy your savory breakfast bundt cake!