Name: Bundt Cake Breakfast
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
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)

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Mornings at my house used to be pure chaos. I’m talking mismatched slippers, coffee spilled on my robe (classic), and whoever got to the bread first was breakfast royalty. If you’ve ever found yourself inhaling a granola bar while trying to zap soggy socks in the dryer, know you’re not alone!

But there’s this magical morning I still remember: sunlight coming in, the smell of something glorious wafting from the oven, and the whole crew gathered around the table. Why? Because I’d discovered the secret — a savory breakfast Bundt cake, layers of comfort tucked into one very dramatic-looking pan. And let me tell you, this little trick? It not only stops everyone in their tracks (“Wait, you MADE that??”), but it ensures breakfast is downright craveable any day of the week.

Why You’ll Love It

It’s a total showstopper — golden, glistening, and perfect for a table selfie. Your people will ooh and ahh, promise.
It’s hearty and packed with big-time comfort: crispy hash browns, gooey cheese, salty-savory ham, and just enough spinach to make you feel a teensy bit virtuous.
It’s totally adaptable. Leftover ham? Use it! No spinach? Toss in kale, chard, or even little bits of broccoli. Even the cheese is up for negotiation (my crew loves sharp cheddar, but I go wild with Gruyère when I’m feeling fancy).
Feeds a crowd — or sets you up with stellar leftovers. Hot tip: Leftover slices make out-of-this-world breakfast sandwiches. A fried egg on top? Game changer.
Make-ahead dreams come true. Assemble it all the night before, pop it in the fridge, and just bake in the morning. It’s brunch magic with practically zero morning effort.

Ingredient Notes & Cozy Swaps

Don’t worry if you’re missing an ingredient or two — I’ve found this recipe to be all about those cozy, “make it work” mornings. Here’s what you’ll need (plus a few ideas for swapping things in or out):

1 cup diced ham — Love leftover holiday ham for this, but you can swap in cooked bacon, turkey sausage, or any savory meat you have hiding in the fridge.
2 cups fresh spinach — I’ll use frozen in a pinch (just squeeze it dry first!). Or try kale or chard — whatever looks happiest at the market.
2 cups frozen shredded hash browns — Store-bought keeps things easy, but making your own? Gold star for you!
8 cups cubed crusty bread — Day-old is perfect. Sourdough, French, ciabatta — I’ve even tossed in a rogue bagel. Avoid plain sandwich bread for better texture.
¼ cup sliced green onions — No green onions? Try chives or even finely diced leeks. Or leave them out if your kids are on veggie strike.
2 cups shredded cheese — Classic cheddar is a winner with kids. My personal vote: cheddar plus a handful of Swiss or Gruyère for grown-up flavor.
12 large eggs — Yes, a full dozen! If you buy jumbo, 8–10 will get you there.
2 cups whole milk + 1 cup heavy cream — I love the richness, but you can use all milk or sub half & half to lighten it up.
1 teaspoon dry mustard — It wakes up the flavors beautifully. You can sub Dijon if you’re in a pinch.
Pinch of cayenne — Totally optional, but a little bit brings gentle warmth (I love it). Skip it if tiny palates in your house veto “spicy.”
Salt & pepper to taste — Trust your tastebuds here.
Butter or cooking spray — You must grease that Bundt pan like your brunch reputation depends on it!

Go wild with extras if you want: sautéed mushrooms, bell peppers, roasted asparagus, or a handful of fresh herbs (dill, basil, chives). My youngest once begged for a sprinkle of everything bagel seasoning on top, and honestly, it was genius.

Timing and Servings

No need for a stopwatch here — just a big mug of coffee and a sense of humor. You’ll spend about 30 minutes prepping: chopping, sautéing, and pretending you’re on a cooking show. Then either let the Bundt hang out for 30 minutes (so the bread soaks up all the custard), or park it in the fridge overnight and bake in the morning. Bake time is 40–45 minutes — swing open the oven door when it’s puffed and golden, and a knife comes out mostly clean. You’ll feed 8–10 hungry breakfast fans, but if you’re a smaller group, enjoy the leftovers with zero guilt. (I actually think it’s even cozier the next day.)

Step-by-Step Directions

Preheat your oven to 400°F (200°C). If you forget and remember halfway through your first cup of coffee? I’ve been there. Just pop it on and keep going.
Generously grease every nook and cranny of your Bundt pan with butter or spray, then dust with a little flour or fine cornmeal. Trust me: this is non-negotiable, unless you enjoy scraping breakfast off in sad little hunks (no judgment, we’ve all been there).
Wilt the spinach in a skillet over medium heat with a pinch of salt. Two minutes is usually enough — just until it softens. Looks like a lot, but it shrinks (just like my time for myself on busy mornings!).
Crisp up the hash browns in the same pan. A few minutes until golden on the edges, then season with salt and pepper. You want those crispy bits in every bite.
Layer half the bread cubes in your prepared pan. Then scatter all your ham, wilted spinach, green onions, and crispy hash browns evenly on top. If you’re adding extras (like roasted veggies or herbs), tuck them in. Sprinkle over half the cheese.
Pile on the rest of the bread cubes to make a cozy little nest for your custard and even out the top.
Whisk together the eggs, milk, cream, dry mustard, cayenne, salt, and pepper in a big bowl. Pour this custard mixture slowly and evenly over everything. Pause and press the bread down gently with a spoon so it soaks up the goodness. If you have time, let it stand 30 minutes; if not, you’ll still be just fine.
Top with the remaining cheese — and don’t be stingy. Cheese is happiness!
Bake for 40-45 minutes, until golden brown and gloriously puffy. A knife inserted near the center should come out clean (a little bit moist is okay).
Let it rest for 5-10 minutes before inverting onto a plate. This is crucial for drama-free unmolding. Slice and serve while it’s warm and melty, or enjoy cool leftovers — honestly, there are no wrong answers here!

Variations

Vegetarian: Skip the ham and pile in roasted veggies — mushrooms, asparagus, sweet potato. Maybe double the cheese (go on, live a little).
Heat Seeker: Add diced jalapeños to the egg mix or a few shakes of hot sauce for the bold at heart.
Cheesy Upgrade: Grate in some Gruyère, pepper jack, or feta for bursts of flavor.
Herbaceous: Stir in a handful of your favorite fresh herbs. Chives, dill, and basil make things extra fancy.
Sweet Meets Savory: Okay, my husband thinks it’s weird but a little drizzle of maple syrup on a slice is just… chef’s kiss.

Storage & Reheating Tips

Store leftovers in an airtight container for up to 3 days in the fridge. Sometimes I sneak cold bites standing at the fridge door… no shame.
Freeze single serving slices by wrapping them tight in plastic wrap and then foil. They’ll keep for up to 2 months — great for solo breakfasts or quick snacks.
To reheat, I like popping a slice in the oven at 350°F for 10–12 minutes so it gets those crispy edges back. But if you’re late (like, every Monday), a quick zap in the microwave totally works too.

FAQs

Can I make this the night before?
Absolutely — that overnight chill gives it the fluffiest texture and makes your morning a breeze. Just pull it out of the fridge while the oven preheats so it isn’t ice-cold, then add an extra 5–10 minutes to the bake time.

How do I keep my Bundt from sticking?
Grease, grease, and more grease. Use softened butter and really get in there, then dust with flour or even fine cornmeal. If all else fails, a nonstick Bundt pan is your friend.

What kind of bread should I use?
Go sturdy — French, Italian, or sourdough work great. Avoid ordinary sandwich bread; it gets too mushy and the texture isn’t as dreamy.

Can I make a half batch?
For sure! Use a smaller 6-cup Bundt pan. Check for doneness a bit earlier, around 30 minutes — just look for that golden top and no wobbly center.

Conclusion

This savory breakfast Bundt cake is my go-to, make-life-easier recipe for family brunches, weekend mornings, or cozy weekday treats. It brings everyone to the table (even grumpy teenagers or spouses who claim they aren’t hungry until they smell it baking). I hope you make it your own with whatever you have on hand — let me know what swaps you try, or if your family falls as hard for it as mine did! If you have any questions or want to share your favorite flavor twist, I love hearing from you. Here’s to less breakfast chaos and more cozy, craveable mornings!