Breakfast bundt cake is a savory breakfast strata baked in a bundt pan: cubes of bread layered with diced ham, wilted spinach, crispy hash browns, green onions and cheddar, soaked in a seasoned egg and cream custard, then baked until puffed and golden and turned out onto a platter. It serves 8 and can be assembled the night before.
How to make it: Wilt the spinach and brown the hash browns. Layer half the bread in a greased bundt pan, then the ham, spinach, green onions, hash browns, half the cheese and the rest of the bread. Pour over the eggs whisked with milk, cream and seasonings, let it soak at least 30 minutes, top with cheese and bake at 400°F for 40 to 45 minutes, until the center reaches 160°F.
Why You’ll Love It
- Show-stopping brunch: a golden ring of eggs, bread, ham and cheese.
- Make ahead: assemble it the night before and bake in the morning.
- Feeds a crowd: 8 hearty slices.
- Everything in one pan: eggs, potatoes, meat and bread.
What Is a Breakfast Bundt?
It’s a breakfast casserole, or strata, baked in a bundt pan instead of a square dish. Bread cubes soak up an egg custard and bake into a soft, savory bread pudding, while the bundt shape gives it crisp, golden edges all around and makes it easy to slice and serve. It isn’t a sweet cake at all; “cake” just refers to the shape.
Ingredient Notes
Bread: 8 cups diced into 3/4-inch cubes. Day-old bread soaks up the custard best.
Ham: 1 heaping cup, diced. Cooked sausage or bacon also work.
Vegetables: 2 cups chopped spinach, 2 cups frozen shredded hash browns and 1/4 cup green onions.
Custard: 12 large eggs, 2 cups milk and 1 cup heavy cream, seasoned with salt, black pepper, dry mustard, garlic powder and a pinch of cayenne.
Cheese: 2 cups shredded, divided between the middle layer and the top.
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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 the custard)
- 1/2 tsp black pepper (for the custard)
- 1 tsp dry mustard
- 2 cups shredded cheese, divided
How to Make a Breakfast Bundt Cake
1. Wilt the spinach. In a large skillet, heat a bit of oil over medium heat. Add 2 cups of chopped spinach and sauté until wilted, about 2-3 minutes. Remove the spinach from the pan.
2. Brown the hash browns. In the same pan, add 2 cups of frozen shredded hash browns and cook until golden brown, stirring frequently. Season with salt and pepper to taste.
3. Layer. Grease a bundt pan generously with butter or non-stick spray. Layer half of the diced bread cubes (about 4 cups) into the bottom of the pan. Evenly distribute the diced ham, sautéed spinach, and 1/4 cup chopped green onions over the bread. Spread the hash browns on top, followed by half of the shredded cheese (1 cup). Finish with the remaining bread cubes.
4. Add the custard. In a large mixing bowl, beat together 12 large eggs, 2 cups of milk, 1 cup of heavy cream, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon dry mustard, 1/4 teaspoon garlic powder, and a large pinch of cayenne pepper. Pour this mixture evenly over the layers in the bundt pan, pressing lightly to help the custard soak into the bread. Let sit for at least 30 minutes, or cover and refrigerate overnight.
5. Bake. Preheat your oven to 400°F (200°C). Sprinkle the remaining 1 cup of shredded cheese over the top. Place the bundt pan in the oven and bake for 40-45 minutes, until the top is golden brown, a knife inserted into the center comes out clean and the center reaches 160°F.
6. Unmold and serve. Once baked, let the bundt cool for about 10 minutes. Place a large, flat plate over the top of the pan and carefully flip it over to release the breakfast bundt. Slice into portions and serve warm, garnished with fresh parsley if desired.
Tips for a Breakfast Bundt That Releases Cleanly
- Grease every groove. Butter or spray the pan thoroughly, including the center tube.
- Use day-old bread. Dry bread soaks up the custard without turning soggy.
- Press the bread down. It helps every cube soak in the egg mixture.
- Let it soak. At least 30 minutes, or overnight, for a custardy center.
- Rest before flipping. Ten minutes lets it set so it holds its shape.
- Loosen the edges. Run a thin knife around the sides and tube before turning it out.
Variations
- Sausage: swap the ham for cooked breakfast sausage.
- Biscuits: use cut-up refrigerated biscuits instead of bread cubes.
- Tater tots: use them instead of shredded hash browns.
- Vegetarian: skip the ham and add peppers and mushrooms.
- Cheese: try pepper jack or Swiss.
Storage & Reheating
Refrigerate leftovers within 2 hours and eat them within 3 to 4 days. Reheat slices in the microwave or oven until hot, to 165°F.
What to Serve With It
Serve it with fresh fruit, a green salad or a sweet bake like cinnamon rolls for a full brunch.
More breakfast casseroles: sausage, egg and cream cheese hash brown breakfast casserole, bacon, egg and hash brown casserole, bacon, egg and cheese biscuit casserole and bacon and cheese quiche. For more ham and potatoes, try crockpot ham and potato casserole or Cracker Barrel hashbrown casserole.
Frequently Asked Questions
Can you describe a breakfast bundt cake?
It’s a savory breakfast strata of bread, eggs, ham, potatoes and cheese, baked in a bundt pan and turned out like a cake.
What kind of cake do you eat for breakfast?
Savory bakes like this one, or sweet ones like coffee cake and cinnamon roll cake.
Can I make it the night before?
Yes. Assemble, cover and refrigerate it overnight, then bake in the morning.
How do I know it’s done?
The top is golden, a knife comes out clean and the center reaches 160°F.
How long do leftovers keep?
3 to 4 days in the refrigerator.
Final Notes
Grease the pan well, let the bread soak and rest it before flipping. If you try it with sausage or biscuits, tell me in the comments how it turned out.
Bundt Cake Breakfast
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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
Instructions
- In a large skillet, heat a bit of oil over medium heat. Add 2 cups of chopped spinach and sauté until wilted, about 2-3 minutes. Remove the spinach from the pan.
- In the same pan, add 2 cups of frozen shredded hash browns and cook until golden brown, stirring frequently. Season with salt and pepper to taste.
- Grease a bundt pan generously with butter or non-stick spray. Layer half of the diced bread cubes (about 4 cups) into the bottom of the pan. Evenly distribute the diced ham, sautéed spinach, and 1/4 cup chopped green onions over the bread. Spread the hash browns on top, followed by half of the shredded cheese (1 cup). Finish with the remaining bread cubes.
- In a large mixing bowl, beat together 12 large eggs, 2 cups of milk, 1 cup of heavy cream, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon dry mustard, 1/4 teaspoon garlic powder, and a large pinch of cayenne pepper. Pour this mixture evenly over the layers in the bundt pan, pressing lightly to help the custard soak into the bread. Let sit for at least 30 minutes, or cover and refrigerate overnight.
- Preheat your oven to 400°F (200°C). Sprinkle the remaining 1 cup of shredded cheese over the top. Place the bundt pan in the oven and bake for 40-45 minutes, until the top is golden brown, a knife inserted into the center comes out clean and the center reaches 160°F.
- Once baked, let the bundt cool for about 10 minutes. Place a large, flat plate over the top of the pan and carefully flip it over to release the breakfast bundt. Slice into portions and serve warm, garnished with fresh parsley if desired.
Notes
Nutrition
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Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
