Description
Bundt Cake Breakfast brings Italian morning magic to your table with rich espresso and almond notes. Sweet crumb layers meld perfectly, creating a luxurious morning experience you’ll savor with each delightful bite.
Ingredients
Scale
Proteins:
- 12 large eggs (or 8 jumbo eggs)
- 1 heaping cup ham (diced into ¼-inch cubes)
- 2 cups shredded cheese divided
Vegetables and Seasonings:
- 2 cups spinach (chopped)
- ¼ cup green onions (chopped)
- ¼ teaspoon salt (for custard)
- ¼ teaspoon black pepper (for custard)
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder or minced garlic
- 1 teaspoon dry mustard
- Large pinch cayenne
Dairy and Bread Components:
- 2 cups milk
- 1 cup heavy cream
- 8 cups bread (diced into ¼-inch cubes)
- 2 cups shredded hash browns (frozen)
- ½ teaspoon salt divided
Instructions
- Prepare a spacious skillet with a light coating of oil over medium heat. Wilt of chopped spinach for 2-3 minutes, then set aside in a separate dish.
- In the same skillet, spread of frozen shredded hash browns. Cook until achieving a golden-brown color, stirring frequently to ensure even browning. Season with salt and black pepper to enhance the flavor profile.
- Thoroughly grease a bundt pan using butter or non-stick cooking spray to prevent sticking. Create the first foundational layer by evenly distributing of diced bread cubes across the bottom of the pan.
- Distribute diced ham, sautéed spinach, and of chopped green onions uniformly over the bread layer. Add the cooked hash browns and sprinkle of shredded cheese across the surface.
- In a large mixing bowl, whisk together 12 large eggs, of milk, and of heavy cream. Season the mixture with salt, black pepper, dry mustard, and a pinch of cayenne pepper.
- Gently pour the egg custard over the layered ingredients, ensuring it penetrates all layers. Allow the mixture to rest for 30 minutes at room temperature or refrigerate overnight for enhanced flavor integration.
- Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Sprinkle the remaining cheese on top of the prepared dish.
- Bake for 45 minutes, monitoring the surface for even browning. Test for doneness by inserting a knife, which should come out clean when the dish is fully cooked.
- Remove from the oven and let the bundt cake rest for 10 minutes. Carefully invert onto a serving plate, allowing the layers to settle and the dish to release smoothly.
Notes
- Prepping ahead saves time by letting the custard soak into bread layers overnight in the refrigerator.
- Mix egg blend thoroughly, ensuring no lumps remain for a smooth, silky texture throughout the dish.
- Choose high-quality ham and sharp cheddar cheese to elevate the breakfast bundt cake’s rich, bold flavors.
- Green onions and cayenne pepper add unexpected zesty notes that wake up your morning taste buds.
- Pressing down gently helps custard penetrate every bread cube, creating a consistent, creamy bite.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 576 kcal
- Sugar: 2g
- Sodium: 888mg
- Fat: 37g
- Saturated Fat: 19g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 287mg