Breakfast Bundt Cake
This breakfast bundt cake is a savory breakfast casserole with layers of French bread, diced potatoes, ham, spinach, and cheddar cheese soaked in a seasoned egg mixture and baked in a bundt pan until golden. It’s delicious, pretty, and perfect for feeding a crowd. Great for Christmas morning, Easter brunch, special occasions like a bridal or baby shower. Bakes at 400°F for 40-50 minutes, serves 8-10 people using simple ingredients.
Want a delicious breakfast that wows guests? Pull out your bundt pan! That sounds crazy but just go with me on this one.
Let’s make a yummy omelet for a large group, but not stand in front of the stove all morning. That’s where this breakfast bundt cake comes in. Just layers cubed French bread, diced potatoes, juicy ham, fresh spinach, and cheddar cheese in a pan. Mix up some eggs and milk, pour it over the cake and add some cheese.
Once you bake it, it pops out like your favorite cake, but it’s for breakfast! Just slide and serve with your other favorite breakfast foods like a fruit salad or some crispy bacon.
Perfect for Christmas morning, Easter brunch, or any other holiday gathering. I’ve made a lot of breakfast casseroles, but this one always gets the most compliments because it’s so different.
More Special Breakfast Recipes
- French Toast Casserole – Make-ahead sweet option
- Biscuits and Gravy Casserole – Classic breakfast combo
- Hashbrown Casserole – Cheesy potato comfort
- Breakfast Egg Bites – Muffin tin omelets
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Bread – I prefer to use a crusty French bread because it holds up the best. Italian bread or brioche is a great substitute. Day-old bread is even better.
- Potatoes – Use fresh diced potatoes, frozen hash browns, or tater tots.
- Ham – Canadian bacon, breakfast sausage, or bacon all work. Use your favorite breakfast meat and dice it small.
- Spinach – I prefer fresh spinach for the color, but frozen works if you squeeze out the water first.
- Sharp Cheddar – Use any cheese you like. Swiss, Gruyere, or Monterey Jack all work great.
- Heavy Cream – Makes it extra rich. Combine half-and-half and butter if you don’t have cream.
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How To Make Breakfast Bundt Cake
- Preheat oven to 400°F. Spray bundt pan generously with nonstick cooking spray. Layer cubed French bread in the bottom of the pan.
- Add a layer of diced potatoes over the bread. Top with diced ham, sprinkling it evenly around the pan.
- Top with the chopped spinach, and sliced green onions. Sprinkle half the shredded cheese over everything.
- Whisk eggs, milk, heavy cream, garlic powder, dry mustard, salt, and black pepper in a large bowl until combined. Pour egg mixture evenly over the layers in the pan.
- Top with remaining cheese. Bake uncovered for 40-50 minutes until a knife inserted comes out clean and the top is golden.
- Remove from oven and let sit for 5 minutes. Cover with a flat plate and carefully invert to release the bundt cake. Slice and serve warm!
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage & Reheating
Refrigerator: Cover tightly with plastic wrap or store in an airtight container for 2-3 days.
Reheating: Warm individual slices in the microwave or reheat the whole thing in a 350°F oven until heated through. The oven is the best way to reheat it because the microwave can give it hot spots and the eggs can get rubbery.
Make-Ahead: Assemble the night before, cover, and refrigerate. Pour the egg mixture over in the morning and bake when ready.
Perfect for Next Morning: This is one of the best recipes for leftovers. Just throw it in the oven to reheat when you’re in a hurry!
Variations
- Vegetarian: Skip the ham and add more vegetables like bell peppers, mushrooms, and tomatoes.
- Meaty Version: Use breakfast sausage, or bacon instead of ham for different flavor.
- Add Veggies: Mix in diced bell peppers, tomatoes, mushrooms, or more spinach for extra color.
- Different Bread: Try cooked biscuit dough for butterier flavor, or Hawaiian sweet rolls for slightly sweet version.
- No Bundt Pan: Use a casserole dish or loaf pan instead. Adjust the cooking time and check on it frequently.
- Different Cheese: Try Swiss, Gruyere, pepper jack, or a Mexican blend.
- Spicy: Add in some drained, chopped green chilies or diced jalapeno peppers for a kick of heat.
What to Serve with Breakfast Bundt Cake
- Bacon or Sausage – Classic breakfast meat on the side
- Fresh Fruit – Light and refreshing contrast
- Coffee Cake – Sweet pairing for savory main
- Pancakes – With maple syrup for sweet-savory combo
- Toast and Jam – Simple and classic
- Simple Green Salad – For a lighter brunch option
- Favorite Coffee – This caramel iced coffee is perfect!
Frequently Asked Questions
A bundt pan makes it look pretty, but you can use a casserole dish or loaf pan instead. Just adjust the cooking time.
Assemble everything the night before, cover, and refrigerate. Pour the egg mixture over in the morning and bake when ready.
Let it cool for 5 minutes, place a flat plate over the top, and carefully flip. The cake should release easily if you greased the pan well.
Yes! Frozen hash browns or tater tots work great. No need to thaw first.
Combine half-and-half with a bit of butter, or just use all milk for lighter version.
Absolutely! Bell peppers, mushrooms, and tomatoes all work great. Just don’t overfill it.
If using frozen spinach, squeeze out all the water first. Also make sure to let it cool for 5 minutes before inverting.
Recipe Tips & Tricks
- Spray the bundt pan generously with nonstick spray. This is crucial for easy release!
- Use day-old bread because it soaks up the egg mixture better than fresh bread.
- Layer ingredients evenly so every slice has a bit of everything.
- Squeeze frozen spinach completely dry if using it. Excess water makes it soggy.
- Let it sit for 5 minutes before inverting. This helps it set and release cleanly.
- Cool for 20-25 minutes total before serving for best slicing results.
- Check frequently if using a different pan. Cooking times vary by pan shape.
This breakfast bundt cake recipe is perfect for special occasion brunches! The bundt pan makes it look impressive without extra work.
If you love this recipe as much as I do, please leave us a ⭐️⭐️⭐️⭐️⭐️ five-star review in the comment section below. Thanks!
Breakfast Bundt Cake Recipe
Ingredients
- 5 cups french bread cubed
- 2 cups frozen diced potatoes I like the ones with peppers and onions mixed in
- 1 cup diced ham
- 1 cup fresh spinach chopped
- ¼ cup green onions sliced
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon garlic powder
- ½ teaspoon dry mustard
- 12 large eggs
- 1 cup milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese shredded
Instructions
- Preheat the oven to 400F.
- Spray a 10 cup bundt pan with nonstick spray
- In the bundt pan, layer the cubed bread.
- Top with a layer of potatoes.
- Next add the ham, spinach, and green onions.
- Add half the cheese.
- In a large bowl, combine the eggs, milk, cream, and seasonings.
- Whisk to combine.
- Pour the egg mixture of the layers and top with remaining cheese.
- Bake uncovered for 40-50 minutes or until a knife inserted comes out clean.
- Remove from the oven and let sit for 5 minutes.
- Cover with a flat plate and invert.
- Take cake pan off and slice. Enjoy!
Notes
- Spray the bundt pan generously with nonstick spray. This is crucial for easy release!
- Use day-old bread because it soaks up the egg mixture better than fresh bread.
- Layer ingredients evenly so every slice has a bit of everything.
- Squeeze frozen spinach completely dry if using it. Excess water makes it soggy.
- Let it sit for 5 minutes before inverting. This helps it set and release cleanly.
- Cool for 20-25 minutes total before serving for best slicing results.
- Check frequently if using a different pan. Cooking times vary by pan shape.
Nutrition
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