The Scoop
Breakfast doesn't get much more satisfying than a golden, sliceable Bundt packed with crispy hash browns, savory ham, melty cheese, spinach, and custardy eggs.
Breakfast Bundt™ turns a handful of familiar breakfast staples into a centerpiece that looks far more impressive than the effort suggests.
It’s hearty enough for a crowd, easy to portion, and exactly the sort of recipe that makes leftovers feel like a very good idea.
Ingredients
- 2 cups spinach, chopped
- oil, to taste
- 2 cups hashbrowns, shredded
- salt, to taste
- black pepper, to taste
- 8 cups bread, diced in 3/4-inch cubes
- 1 heaping cup ham, cooked and diced in 3/4-inch cubes
- 1/4 cup green onions, chopped
- 2 cups shredded cheese, divided
- 12 large eggs
- 2 cups milk
- 1 cup heavy cream
- 1/4 teaspoon garlic powder or minced garlic
- cayenne, to taste
- 1 teaspoon dry mustard
Directions
- Grease a Bundt pan.
- In a pan, fry the spinach in the oil over medium heat until it withers, about 3-4 minutes.
- Transfer the spinach to a plate.
- In the same pan, fry the hashbrowns, stirring constantly, until golden brown, about 5-7 minutes.
- Season the hashbrowns with the salt and the pepper.
- In the prepared pan, layer the 1/2 of the bread, the ham, the spinach, the green onions, the hashbrowns, 1/2 of the cheese, and the remaining bread, in that order, on top of each other.
- In a bowl, beat the eggs, the milk, the cream, the garlic powder, the salt, the cayenne, and the dry mustard together.
- Pour the egg mixture over the layers in the prepared pan and press lightly.
- Let the ingredients sit for 30 minutes.
- Preheat the oven to 400 degrees F.
- Sprinkle the egg mixture with the remaining cheese.
- Bake until a fork inserted in the center comes out clean, about 40 minutes.
- Cover the pan with a plate and tip it over to get the Breakfast Bundt out of the pan.
- Slice and serve.
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