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–+ servings

Breakfast Bundt™

Gastro-PubOvenPork
Time :1 hour 15 minutes
Yield :10 servings
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Golden-brown baked Bundt cake garnished with chopped herbs on a white dish, placed on a wooden serving board with a striped cloth, perfect for dessert or tea time.

The Scoop

Turn your pantry staples into a golden centerpiece!
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.
Hack it:
Swap the ham for cooked bacon, breakfast sausage, turkey sausage, or leftover roasted vegetables for a completely different Bundt.
Use stale bread whenever possible. It soaks up the egg mixture beautifully without turning mushy, making this a great way to rescue leftover bread.
Change up the cheese depending on the mood: sharp cheddar brings bite, pepper Jack adds heat, while Gruyère makes it feel a little more brunch-worthy.
Add a spoonful of pesto to the egg mixture for an herby twist or stir in a little hot sauce if you like your breakfast with some attitude.
Leftovers:
Breakfast Bundt Sandwiches: Slice the leftovers into thick pieces, crisp them in a skillet, and tuck them into toasted English muffins with extra cheese.
Breakfast Quesadillas: Layer chopped Bundt with cheese between tortillas and toast until crisp. Serve with salsa or hot sauce.
Egg & Cheese Toast: Crisp a slice in a skillet, top with avocado and a fried egg, and turn yesterday’s breakfast into something completely new.

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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