There is something truly special about waking up to a hearty, flavorful breakfast that feels like a warm hug on a plate. This Savory Breakfast Bundt Cake Recipe takes classic breakfast ingredients and transforms them into a stunning, flavorful dish that’s as impressive as it is comforting. Imagine tender cubes of Hawaiian bread soaking up a rich custard infused with ham, spinach, and hash browns, all baked to golden perfection in a bundt pan. It’s an irresistible combination of textures and flavors that will have everyone asking for seconds!
Ingredients You’ll Need
This recipe comes together with simple, everyday ingredients that each play a crucial role in creating the perfect balance of taste, texture, and color. From the sweet softness of Hawaiian bread to the savory punch of diced ham, every element works in harmony.
- Diced ham: Adds savory, salty depth and protein for a hearty bite.
- Baby spinach, chopped: Brings a fresh, slightly earthy flavor and vibrant green color.
- Minced garlic: Offers a subtle aromatic boost that enhances all the ingredients.
- Cayenne and cumin: Give a gentle warmth and a hint of spice for complexity.
- Frozen shredded hash browns: Provide a crispy, golden texture after frying.
- Sweet Hawaiian bread, diced cubes: Delivers a soft and slightly sweet foundation that soaks up the custard beautifully.
- Green onions, chopped: Add a mild oniony sharpness and pretty flecks of green.
- Large eggs: The binding and custard base, creating richness and structure.
- Low-fat milk and heavy cream: Make the custard creamy and luscious without overpowering the other flavors.
- Shredded cheese (cheddar and Colby Jack): Bring melty, gooey cheesiness that crowns this bundt cake perfectly.
How to Make Savory Breakfast Bundt Cake Recipe
Step 1: Preheat and Prepare
Begin by preheating your oven to 400 degrees Fahrenheit. While the oven warms, spray your bundt pan generously with non-stick baking spray to ensure your breakfast bundt cake releases effortlessly once it’s baked.
Step 2: Sauté Spinach and Garlic
In a large sauté pan, heat a splash of olive oil and add the chopped baby spinach. Cook over medium-high heat until the spinach wilts down nicely. Toss in the minced garlic and stir everything together quickly to marry the flavors, then remove from heat and set aside to cool slightly.
Step 3: Fry Hash Browns
Next, in another skillet, heat olive oil and add the frozen shredded hash browns. Fry them until they develop a light golden-brown crust, which adds wonderful texture to your bundt cake. Once browned, take them off the heat and let them cool a bit.
Step 4: Assemble the Layers
Now for the fun part — building your savory creation. Start with half the diced sweet Hawaiian bread, spreading it evenly across the bottom of the bundt pan. Layer on the diced ham, chopped green onions, sautéed spinach and garlic, the fried hash browns, and one cup of shredded cheese. Then add the remaining bread cubes on top like a cozy blanket.
Step 5: Pour the Custard Mixture
In a medium bowl, whisk together the eggs, low-fat milk, heavy cream, salt, pepper, cumin, and cayenne. This fragrant custard brings everything together. Carefully pour the egg mixture over the layered ingredients in your bundt pan, allowing it to soak through the bread and fill all the nooks and crannies.
Step 6: Let It Rest
Cover the bundt pan with foil and let it sit at room temperature for 30 minutes. This resting time allows the bread to perfectly absorb the custard, making every bite tender and flavorful.
Step 7: Add Cheese and Bake
Remove the foil and sprinkle the remaining cheese on top of the assembly, then pop the bundt pan into your preheated oven. Bake for 40 minutes until the top is golden brown and the custard is set. You’ll know it’s done when a toothpick inserted near the center comes out clean.
How to Serve Savory Breakfast Bundt Cake Recipe
Garnishes
Serving this savory breakfast bundt cake fresh out of the oven is already a treat, but adding fresh garnishes can brighten and lift the dish beautifully. Consider a sprinkle of finely chopped green onions or fresh parsley for extra color and a pop of freshness. A dollop of sour cream or a drizzle of hot sauce can also add a delightful twist that guests will love.
Side Dishes
This bundt cake pairs wonderfully with light, crisp sides to contrast its rich, custardy texture. Fresh fruit salad with berries and citrus, or a simple arugula salad with a lemon vinaigrette, make perfect companions. If serving at brunch, crisp bacon or sausage links complement the flavors without overwhelming the palate.
Creative Ways to Present
To elevate your presentation, invert the bundt cake carefully onto a serving platter for a beautiful ring shape that showcases all those savory layers. Slice it into wedges for easy sharing. For a fun twist, serve smaller individual portions in mini bundt pans or ramekins — perfect for a party or special occasion!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator. The savory breakfast bundt cake keeps well for up to 3 days without losing its magic. Just cover it tightly to maintain moisture and prevent it from picking up fridge odors.
Freezing
To enjoy later, you can freeze slices individually wrapped in plastic wrap, then placed in a freezer-safe bag. This method preserves flavor and texture for up to 2 months. When you’re ready to indulge again, thaw overnight in the fridge for best results.
Reheating
Reheat your slices gently in a microwave or oven until warmed through. To keep the crust crisp, reheating in the oven at 350 degrees Fahrenheit for about 10 minutes is ideal. This brings that fresh-baked flavor and texture back to life in no time.
FAQs
Can I use a different type of bread instead of Hawaiian bread?
Absolutely! While sweet Hawaiian bread adds a lovely flavor and softness, you can substitute with brioche, challah, or even a sturdy white bread. Just make sure the bread is cubed and slightly stale to soak up the custard properly.
Is it possible to make this recipe vegetarian?
Yes! Simply omit the diced ham and consider adding extra veggies like mushrooms or bell peppers, or swap in a plant-based meat substitute. The savory breakfast bundt cake recipe remains just as delicious and satisfying.
Can I prepare this recipe the night before?
Definitely. After assembling the bundt cake and pouring over the custard, cover it and refrigerate overnight. The next morning, add the cheese topping and bake as directed. This can save you time on busy mornings.
What type of cheese works best in this recipe?
A combination of cheddar and Colby Jack provides a great balance of sharpness and meltability, but feel free to experiment with mozzarella, Monterey Jack, or even pepper jack for a little kick.
How do I know when the bundt cake is fully cooked?
The best indicator is a toothpick or cake tester inserted near the center coming out clean. The top should also be golden brown and slightly firm to the touch. Baking times can vary slightly depending on your oven.
Final Thoughts
This Savory Breakfast Bundt Cake Recipe is a show-stopper that will quickly become a beloved favorite in your breakfast rotation. Its ease of preparation combined with layers of bold flavor and satisfying textures makes it perfect for any occasion, from leisurely weekend brunches to special gatherings. Trust me, once you try this cozy, colorful dish, you’ll wonder how you ever started the day without it!
Print
Savory Breakfast Bundt Cake Recipe
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 25 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
This Savory Breakfast Bundt Cake is a deliciously hearty morning dish combining diced ham, sautéed spinach, crispy hash browns, and Hawaiian bread cubes infused with a flavorful egg and cheese custard. Baked to golden perfection in a bundt pan, it’s perfect for brunch or a comforting breakfast gathering.
Ingredients
Meat and Vegetables
- 1 cup diced ham
- 2 cups baby spinach, chopped
- 1/4 tsp minced garlic
- 1/4 tsp pinch cayenne pepper
- 1/4 tsp cumin
- 1/4 cup green onions, chopped
- 2 cups frozen shredded hash browns
Bakery
- 8 cups sweet Hawaiian bread, diced into cubes
Dairy
- 12 large eggs
- 2 cups low fat milk
- 1 cup heavy cream
- 2 cups shredded cheese (cheddar and Colby Jack blend)
Other
- Olive oil (for sautéing and frying)
- Non-stick baking spray
- Salt and pepper to taste (amount not specified, estimated 1 tsp salt and 1/2 tsp pepper)
Instructions
- Preheat Oven: Preheat your oven to 400° F (204° C) to ensure it’s ready to bake the bundt cake to perfection.
- Prepare Bundt Pan: Spray a bundt pan thoroughly with non-stick baking spray to prevent sticking and make for easy removal.
- Sauté Spinach: Heat olive oil in a large sauté pan over medium-high heat. Add baby spinach and cook until wilted.
- Add Garlic: Stir in minced garlic with the wilted spinach and cook briefly to combine flavors.
- Cool Spinach: Remove pan from heat and set aside to allow the spinach mixture to cool.
- Cook Hash Browns: In a large skillet, add olive oil and fry the frozen shredded hash browns until they are lightly browned and crispy.
- Cool Hash Browns: Remove from heat and set aside to cool.
- Build Layers: Begin assembling the bundt cake by laying half of the diced Hawaiian bread cubes evenly into the bottom of the prepared bundt pan.
- Add Fillings: Layer the diced ham, chopped green onions, sautéed spinach with garlic, cooked hash browns, and one cup of shredded cheese evenly over the bread layer.
- Add Remaining Bread: Cover the filling with the remaining half of the bread cubes, spreading them evenly.
- Prepare Egg Mixture: In a medium-sized bowl, whisk together eggs, low-fat milk, heavy cream, salt, pepper, cumin, and cayenne pepper until well combined.
- Pour Mixture: Pour the egg and milk mixture evenly over the layered bread and fillings in the bundt pan, soaking the bread thoroughly.
- Rest: Cover the bundt pan tightly with foil and let the mixture sit for 30 minutes to allow the bread to absorb the custard.
- Add Cheese Topping: After resting, sprinkle the remaining one cup of shredded cheese evenly on top of the mixture.
- Bake: Place the bundt pan in the preheated oven and bake for 40 minutes until the custard is set and the top is golden and bubbly.
Notes
- Allowing the bundt cake to rest for 30 minutes before baking helps the bread soak up the egg custard for a moist texture.
- You can substitute ham with cooked bacon or sausage for variation.
- Feel free to use other cheeses if preferred, like mozzarella or Monterey Jack.
- Ensure to cool the spinach and hash browns before adding to prevent premature cooking or sogginess.
- This dish can be made a day ahead and reheated for convenience.
