Ingredients Notes
- Ham: Cut into ¾-inch cubes, ham provides a smoky, savory flavor. You could replace it with cooked sausage or crispy bacon if you want to switch it up.
- Spinach: Finely chopped and lightly fried until wilted, spinach lends a bit of color and a nutritional boost. Frozen spinach (thawed and drained) will also work if you don’t have fresh spinach.
- Shredded Hash Browns: Frozen hash browns provide convenience, and they’ll crisp nicely when fried before layering.
- Bread: Use a crusty loaf—something like French bread or sourdough—cut into ¾-inch cubes. The bread acts like a sponge, absorbing the rich egg mixture.
- Cheese: Cheddar or Swiss shredded cheese adds melty, savory depth to the dish. Add your favorite cheese combinations at will.
- Egg Custard: A custard of eggs mixed with milk and cream is what makes the custard rich and creamy. The dry mustard gives it a little tingle that balances the richness.
Full ingredient quantities and directions are listed in the recipe card below.
Breakfast Bundt Cake Recipe Walkthrough
This Bundt Cake Breakfast Casserole is a fun and tasty way to serve a crowd. With strata of ham, spinach, crispy hash browns, and cheese all held together by a custard of eggs and cream and baked until golden and puffed, it’s a worthy way to warm things up in the morning.
Step 1: Preheat the Oven
- Preheat your oven to 400°F (200°C).
- Grease your bundt pan really well with some butter or cooking spray—this step will make it easier to flip out the casserole later.
Step 2: Cook the Spinach and Hash Browns
- Sauté the spinach in a skillet until wilted; set aside.
- In the same pan, add the hash browns. Fry them until golden and crispy—season with salt and pepper for flavor.
Step 3: Assemble the Layers
- Pour half of your bread cubes into the bottom of the greased bundt pan.
- Add a layer of diced ham, then spinach, then chopped green onions.
- Top with crispy hash browns.
- Sprinkle on half of the shredded cheese, then top with the remaining bread cubes.
Step 4: Make the Custard
- In a large bowl, whisk together:
- Eggs
- Milk and heavy cream
- Salt, pepper, garlic powder, cayenne, and dry mustard
- Pour this mixture evenly over the bread layers in the bundt pan.
- Lightly press down on the top with a spatula, so the bread absorbs the custard.
- Let it soak for 30 minutes.
Step 5: Bake the Casserole
- Sprinkle the remaining cheese on top.
- Place the bundt pan in the oven and bake for 40 minutes, or until the top is golden and the inside is set.
- To check doneness, insert a knife in the center—if it comes out clean, it’s ready!
Step 6: Cool and Flip
- Let the casserole cool for a few minutes.
- Set a plate on top of the bundt pan, take a deep breath, and gently flip it over.
- Cut into wedges and serve it warm and gooey.
Storage Options
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Wrap individual portions tightly in plastic wrap and foil, then reheat in the oven at 350°F (175°C) until warmed through.
- To Reheat: For best texture and hash brown crispness, reheat in the oven at 350°F.
Variations & Substitutions
- Add Veggies: Sautéed bell peppers or mushrooms can add a burst of flavor and color.
- Go Meatless: Leave off the ham for a vegetarian version, and pile on more veggies like broccoli or zucchini.
- Cheese Swap: Use Monterey Jack, Gruyère, or Pepper Jack for a different twist.
- Spicy Kick: For mild heat, mix in chopped jalapeños or a splash of hot sauce to the egg mixture.
Conclusion
This Bundt Cake Breakfast combines comfort food with an elegant presentation. It’s a recipe that transforms a lazy morning into an occasion, whether you’re gathering around the table with family or just indulging yourself.
The ricotta, eggs, herbs, and other savory fillings bake into a golden, satisfying bundt that’s sure to become a favorite. It’s worth trying, and you’ll discover how this simple dish can add some cheer to any breakfast or brunch spread.
Happy cooking!
