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
Scale
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.
