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
Scale
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
