Breakfast Bundt Cake Recipe
Savory breakfast casserole baked in bundt pan with bread, cheese, and veggies. Perfect for special occasion brunch!
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Servings: 12
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
Serving: 1 | Calories: 537kcal | Carbohydrates: 60g | Protein: 25g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 235mg | Sodium: 1031mg | Potassium: 370mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1039IU | Vitamin C: 4mg | Calcium: 259mg | Iron: 5mg
