If you’re on the hunt for a breakfast that’s hearty, packed with flavor, and just a little bit fun, I’ve got you covered with this Ham and Spinach Breakfast Bundt Cake Recipe. I absolutely love how this recipe layers savory ham, tender spinach, crispy hash browns, and melty cheese into a cozy, sliceable breakfast cake that everyone in my family goes crazy for. Trust me, once you try it, you’ll be looking forward to breakfast—or brunch—more than ever!
Why You’ll Love This Recipe
- Satisfyingly Savory: Ham and spinach create a perfect flavor combo that’s both fresh and comforting.
- Make-Ahead Friendly: You can prep it the night before, which makes hectic mornings a breeze.
- Feeds a Crowd: The bundt cake shape is ideal for serving family or guests without fuss.
- Versatile and Customizable: You can easily swap ingredients to suit what’s in your fridge or dietary preferences.
Ingredients You’ll Need
The magic of this Ham and Spinach Breakfast Bundt Cake Recipe lies in its simple ingredients, all working together to create a balance of flavors and textures. I always recommend using fresh spinach and good-quality ham; it truly makes a difference!
- Ham: Go for a ham that’s already cooked and diced into generous cubes for that meaty chew you want.
- Spinach: Fresh works best – chop it finely so it blends perfectly into the layers.
- Salt: Salt seasons all those layers, so be sure not to skip it, but balance it carefully since ham can be salty.
- Black Pepper: Freshly ground will give a subtle kick that complements the richness.
- Garlic Powder or Minced Garlic: This adds a background savoriness that’s just unbeatable.
- Cayenne: A pinch provides a little warmth without overpowering the other flavors.
- Shredded Hash Browns: Frozen hash browns are a time-saver and crisp up nicely when fried.
- Bread: Choose a dense, sturdy bread like a country loaf for great texture after baking.
- Green Onions: They brighten the dish with a mild onion flavor and add a pop of color.
- Eggs: Large or jumbo eggs help bind the cake together while keeping it moist and fluffy.
- Milk and Heavy Cream: The combo makes the custard decadent but not too heavy.
- Dry Mustard: It adds a subtle tangy note that brings the flavors to life.
- Shredded Cheese: Pick your favorite melty cheese – cheddar works wonderfully, but feel free to experiment.
Variations
What I love most about this Ham and Spinach Breakfast Bundt Cake Recipe is how easy it is to tweak based on what you have or what you crave. I’ve tried a few different versions myself over time—feel free to get creative!
- Vegetarian Version: Swap the ham for sautéed mushrooms or roasted red peppers—it still turns out deliciously satisfying.
- Cheese Swap: Using pepper jack or smoked gouda gives a nice kick of flavor that my family really enjoyed.
- Spice it Up: Add a bit more cayenne or some paprika if you want a more pronounced smoky heat.
- Gluten-Free: Use gluten-free bread and check your hash browns ingredients—works beautifully for a gluten-sensitive breakfast.
How to Make Ham and Spinach Breakfast Bundt Cake Recipe
Step 1: Wilt the Spinach and Crisp the Hash Browns
Start by frying the chopped spinach in a pan over medium heat until it wilts down—just a few minutes. This prevents excess moisture from making your bundt cake soggy. Remove the spinach and use the same pan to fry the hash browns in the leftover oil until they turn beautifully golden and crispy. Keep stirring constantly to avoid burning. Season with salt and pepper to bring out that perfect savory flavor.
Step 2: Layer the Ingredients in Your Bundt Pan
Grease your bundt pan well to make sure the cake releases easily. Then, layer your ingredients in this order: half of the diced bread, followed by the ham, wilted spinach mixed with green onions, the crispy hash browns, half of the shredded cheese, and finally, the remaining bread cubes. This layering is what gives the bundt cake its delightful contrast of textures and flavors in every bite.
Step 3: Prepare and Pour the Custard Mixture
Whisk together your eggs, milk, heavy cream, salt, black pepper, and dry mustard until fully combined. Pour this custard evenly over the layered ingredients in your bundt pan. Press lightly with a spatula to help the liquid soak into the bread and bind everything beautifully. Let it sit for about 30 minutes—this soaking step is key to getting that perfect texture.
Step 4: Bake Until Golden and Set
Sprinkle the remaining shredded cheese on top, then bake in a preheated oven at 400°F (204°C) for roughly 40 minutes. To test for doneness, pierce the cake with a knife; if it comes out clean, you’re golden. Once baked, cover the bundt pan with a flat plate and carefully invert it to release the cake. Slice into portions and serve warm for the ultimate breakfast experience.
Pro Tips for Making Ham and Spinach Breakfast Bundt Cake Recipe
- Don’t Skip the Soak Time: Letting the custard soak into the bread helps avoid dry edges and results in a creamy, custardy inside.
- Use Sturdy Bread: I learned the hard way that softer breads make the cake fall apart—go for rustic or day-old bread for best results.
- Mind the Moisture: Make sure you drain or cook out extra moisture from spinach to prevent soggy bites.
- Let It Cool Slightly Before Slicing: This step keeps the cake intact and beautifully shaped when you serve.
How to Serve Ham and Spinach Breakfast Bundt Cake Recipe
Garnishes
I love topping my slices with a handful of fresh chopped parsley or more green onions for a fresh pop of color and flavor. A light drizzle of hot sauce or dollop of sour cream also pairs amazingly well if you like a little extra tang or heat.
Side Dishes
Pair this bundt cake with fresh fruit salad or a simple mixed green salad tossed in lemon vinaigrette. On weekends, I sometimes serve it alongside crispy bacon or roasted tomatoes to really round out the meal.
Creative Ways to Present
For special occasions, I’ve served this on a beautiful wooden board with colorful edible flowers and a selection of jams and mustards on the side. It’s surprisingly impressive and makes breakfast feel like a celebration you don’t want to miss.
Make Ahead and Storage
Storing Leftovers
I usually let any leftovers cool completely, then store them tightly wrapped in the fridge for up to 3 days. It reheats beautifully without losing its moisture, so you can enjoy that tasty bundt cake all week long.
Freezing
Freezing works well too! Slice the cake before freezing so you can grab individual portions. Wrap each slice tightly in plastic wrap and foil to prevent freezer burn. It keeps for about 2 months and still tastes fresh when thawed and reheated.
Reheating
To reheat, I pop slices in the oven at 350°F for about 10–15 minutes or until warmed through. Microwaving works in a pinch but can make it a little soggier, so I prefer the oven to keep that crisp top cheesy layer intact.
FAQs
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Can I use fresh spinach instead of frozen?
Absolutely! In fact, fresh spinach is my go-to because it wilts quickly and has a fresher flavor. Just be sure to cook it down to remove excess moisture before layering.
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What type of cheese works best for this recipe?
I love using sharp cheddar for that classic savory taste, but mozzarella or gouda both melt beautifully and add a different dimension you might enjoy.
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Can I make this recipe gluten-free?
Yes, just substitute the bread with your favorite gluten-free variety and double-check that your hash browns don’t contain any gluten-containing additives. The texture might be slightly different, but it’s still delicious.
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How long can I store leftovers in the fridge?
Leftovers are best eaten within 3 days. Store them in an airtight container to keep the flavors fresh and the texture just right.
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Is this recipe freezer-friendly?
Yes! Slice and wrap properly before freezing. When ready, thaw in the fridge overnight and reheat in the oven for best results.
Final Thoughts
I used to struggle to find a breakfast that’s both nourishing and exciting, but this Ham and Spinach Breakfast Bundt Cake Recipe completely changed my mornings. It brings so much heartiness without feeling heavy, and it’s one of those dishes that make Sundays (and any day!) feel special. I hope you’ll try it and love it as much as my family does—it’s truly a keeper!
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 Casserole
- Method: Baking
- Cuisine: American
Description
This Bundt Cake Breakfast is a hearty and flavorful layered casserole featuring diced ham, sautéed spinach, crispy hash browns, and shredded cheese all baked together with eggs, milk, and cream. Perfect for a nutrient-rich morning meal, it combines textures and flavors into a satisfying dish that’s easy to prepare and serve for a crowd.
Ingredients
Meat and Vegetables
- 1 heaping cup ham, diced in 3/4″ cubes
- 2 cups spinach, chopped
- 2 cups shredded hash browns (frozen or fresh)
- 1/4 cup green onions, chopped
Spices and Seasonings
- 1/2 teaspoon salt (for vegetables)
- 1/4 teaspoon black pepper (for vegetables)
- 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
Other Ingredients
- 8 cups bread, diced in 3/4″ cubes
- 12 large eggs (or 8 jumbo eggs)
- 2 cups milk
- 1 cup heavy cream
- 2 cups shredded cheese
Instructions
- Cook the spinach: Heat a pan over medium heat and fry the chopped spinach until it wilts and releases its moisture. Remove the spinach from the pan and set aside.
- Fry the hash browns: In the same pan used for the spinach, add the shredded hash browns and cook them until golden brown while stirring constantly to prevent sticking. Season with salt and black pepper to taste, then remove from heat.
- Layer the ingredients: Grease a Bundt-style or similarly shaped baking dish. Begin layering the ingredients in order: place half of the diced bread cubes as the base, then add a layer of diced ham, followed by the cooked spinach and chopped green onions. Next, add the fried hash browns, then sprinkle with half of the shredded cheese. Finally, add the remaining bread cubes on top.
- Prepare the egg mixture: In a large bowl, beat the eggs and combine them with milk, heavy cream, salt, black pepper, and dry mustard to create a flavorful custard. Pour this mixture evenly over the layered ingredients in the baking dish. Press the layers gently to help absorb the custard, then let it sit for 30 minutes to allow the bread to soak up the liquid.
- Add cheese and bake: Sprinkle the remaining shredded cheese over the top layer. Place the baking dish in a preheated oven at 400°F (204°C) and bake for approximately 40 minutes, or until a knife inserted in the center comes out clean, indicating the custard is set and the top is golden.
- Serve: After baking, cover the dish with a flat plate and carefully invert it to release the cake. Slice into portions and serve warm for a delicious, hearty breakfast.
Notes
- This Bundt Cake Breakfast is nutrient-rich and provides energizing flavors to start your day on a high note.
- Allowing the mixture to rest before baking helps the bread absorb the custard for improved texture.
- You can customize the cheese type depending on your preference; cheddar or a sharp cheese works well.
- Using frozen hash browns is convenient, but fresh shredded potatoes can also be used for a homemade touch.
- Adjust seasoning levels according to taste, especially when adding salt and spices.
Nutrition
- Serving Size: 1 slice (approximately 1/10th of recipe)
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 220 mg
