If you’re on the lookout for a breakfast recipe that’s hearty, flavorful, and a fantastic way to start your day, you’re going to love this Ham and Spinach Breakfast Bundt Cake Recipe. I absolutely love how this dish brings together savory ham, tender spinach, and cheesy goodness all baked into a beautiful Bundt cake shape. When I first tried this, it quickly became my go-to for weekend brunches, and I can’t wait to share all the tips that help you nail it every time.
Why You’ll Love This Recipe
- Make-Ahead Convenience: Prepare it the night before, and wake up to a ready-to-bake breakfast that feels indulgent but isn’t complicated.
- Balanced Flavors: The salty ham and fresh spinach perfectly complement each other for a breakfast that never feels boring.
- Family Favorite: I learned this one pleases both kids and adults alike, making mornings less hectic.
- Visual Appeal: Its Bundt cake form makes for a stunning centerpiece on your breakfast table.
Ingredients You’ll Need
These ingredients come together in such a satisfying way — the ham adds savory richness, the spinach brings freshness, and those shredded hash browns add crispy texture. A heads-up: using frozen hash browns and day-old bread makes this super efficient without sacrificing flavor.
- Ham: Diced in 3/4″ cubes; I like using leftover ham or smoked ham for that deep flavor.
- Spinach: Fresh and chopped; wilting it first removes excess moisture, which is key for keeping the Bundt cake from getting soggy.
- Salt: We’ll use it twice, so be sure to season your layers thoughtfully.
- Black Pepper: Freshly ground is always best for that little kick.
- Garlic Powder or Minced Garlic: Adds a subtle depth; if you love garlic like me, don’t skip it.
- Cayenne: Just a pinch for brightness and warmth.
- Shredded Hash Browns: Frozen works perfectly; just make sure to fry until golden for maximum crispiness.
- Bread: Diced in 3/4″ cubes; slightly stale bread works great here to soak up the custard well.
- Green Onions: Chopped for a mild onion flavor that complements the ham and spinach.
- Large Eggs: I use jumbo eggs to get a nice custard consistency.
- Milk: Whole milk gives a creamy base for the custard.
- Heavy Cream: This is the secret to the luxurious texture I love.
- Dry Mustard: It might sound unusual, but it brightens the egg mixture wonderfully.
- Shredded Cheese: I recommend a sharp cheddar or a blend with Monterey Jack for gooey, melty layers of flavor.
Variations
I like to keep this Ham and Spinach Breakfast Bundt Cake Recipe flexible – you can easily swap, add, or reduce ingredients based on what you have in your fridge or dietary needs. This recipe invites creativity, and you’ll find it forgiving enough to experiment!
- Vegetarian Variation: I’ve replaced ham with mushrooms or sautéed zucchini for a meatless option, and it still came out flavorful and hearty.
- Cheese Choice: Try swapping cheddar for pepper jack if you want a little spice; your taste buds will thank you.
- Gluten-Free: Use a gluten-free bread variety to accommodate gluten sensitivities without losing any of the bundt cake’s charm.
- Herb Boost: Adding fresh herbs like thyme or chives to the egg mixture really brightened the flavor in my last batch.
How to Make Ham and Spinach Breakfast Bundt Cake Recipe
Step 1: Wilt Your Spinach and Crisp the Hash Browns
Start by frying the chopped spinach in a skillet over medium heat just until it wilts down—this removes extra moisture that can make the Bundt dense or soggy. Set the spinach aside and then in the same pan, fry the shredded hash browns until they’re golden and crispy, stirring so they cook evenly and don’t stick. Season lightly with salt and black pepper while they cook. You’ll want that nice golden color and a bit of crisp—trust me, the texture contrast is a game-changer.
Step 2: Layer Everything in Your Bundt Pan
Grease your Bundt pan very well – I use a little butter and a light dusting of flour to be safe. Now, start layering in this order: half the diced bread cubes, then add the diced ham evenly, followed by the cooked spinach and green onions, then your golden hash browns, and half of your shredded cheese. Finally, top with the remaining bread cubes. This layering helps everything stay nicely distributed, and you’ll appreciate the beautiful pattern when you slice into it.
Step 3: Mix Your Custard and Let It Soak
In a large bowl, whisk together eggs, milk, heavy cream, salt, black pepper, garlic powder, cayenne, and dry mustard until smooth. Pour this custard mixture evenly over your prepared Bundt layers. Press down gently on the bread to help it soak up the eggs. Now, this resting time is golden—let it sit for 30 minutes at room temperature. I discovered this trick after the first few tries; letting it soak ensures distinct, delicious bites, not dry patches.
Step 4: Bake and Finish with Cheese
Sprinkle the remaining cheese on top of your Bundt cake before sliding it into a preheated 400°F oven. Bake for about 40 minutes. Keep an eye on it and test doneness by piercing a knife into the center; it should come out mostly clean with just a few moist crumbs. When done, cover the pan with a flat plate and carefully invert onto a serving platter so your beautiful layers show. Slice and serve warm – the cheesy edges are my favorite!
Pro Tips for Making Ham and Spinach Breakfast Bundt Cake Recipe
- Don’t Skip the Resting Time: Letting the custard soak into the bread for 30 minutes makes all the difference in texture and flavor absorption.
- Use Day-Old Bread: It holds up better during soaking and baking, preventing a mushy final texture.
- Fry Hash Browns in the Same Pan: It picks up leftover flavor from the spinach and ham, adding subtle depth.
- Use a Non-Stick Bundt Pan or Grease Thoroughly: This prevents sticking when flipping, preserving the cake’s pretty shape.
How to Serve Ham and Spinach Breakfast Bundt Cake Recipe
Garnishes
I love sprinkling a little fresh chopped parsley or extra green onions on top to brighten the look and add fresh flavors. A dollop of sour cream or a drizzle of hot sauce works wonders if you want a little zing. Simple garnishes really elevate this dish without overpowering it.
Side Dishes
My family usually pairs this Bundt cake with fresh fruit salad or roasted tomatoes for a refreshing contrast. A side of crispy bacon or breakfast sausages rounds it out nicely if you want to go all-out. And a hot cup of coffee or fresh juice is a must-have to complete the morning experience.
Creative Ways to Present
For special occasions, I’ve turned this Bundt cake out onto a wooden board surrounded by tiny bowls of jams and preserves — our brunch guests go crazy trying bites with different spreads. You can also serve slices on colorful plates stacked with small herb sprigs or edible flowers to add a festive touch. Presentation makes breakfast feel like an occasion!
Make Ahead and Storage
Storing Leftovers
I like to let leftovers cool completely, then store them tightly covered in the fridge for up to 3 days. When I reheat, the Bundt cake keeps its moist texture and flavor if you avoid the microwave’s rubbery effect — more on that next.
Freezing
This breakfast Bundt cake freezes beautifully! After baking and cooling, wrap it tightly in plastic wrap and then foil to prevent freezer burn. When I thaw it overnight in the fridge, it tastes just as fresh as the day I made it.
Reheating
My favorite way to reheat is in a 350°F oven for about 10-15 minutes, covered loosely with foil to keep moisture in. This revives that crispy cheese edge and warms the inside without losing texture. If you’re in a rush, the microwave works, but be sure to cover it to keep the moisture.
FAQs
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Can I make this Ham and Spinach Breakfast Bundt Cake Recipe vegetarian?
Absolutely! Swap the ham for sautéed mushrooms, zucchini, or even roasted veggies. I’ve tried it without ham, and adding extra cheese or nuts like toasted walnuts really amps up the flavor and texture.
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What type of bread is best for this recipe?
Day-old or slightly stale bread works best because it absorbs the custard without falling apart. I usually use a rustic white bread or a sourdough loaf. Avoid very soft or fresh bread as it can make the Bundt too soggy.
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Can I prepare this recipe the night before baking?
Yes, and I highly recommend it! Assemble your layers and custard, cover the dish tightly, and refrigerate overnight. In the morning, just add the final cheese topping and bake directly from the fridge, adding a few extra minutes to the baking time.
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How can I tell when the Bundt cake is done baking?
Insert a knife or toothpick into the center; it should come out clean or with just a few moist crumbs sticking. The edges will be golden brown and the cheese melted and bubbly. Overbaking can dry it out, so keep an eye on it towards the end.
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Can I use fresh spinach instead of frozen?
Yes! I always use fresh spinach that I sauté until wilted to get rid of excess moisture. Frozen spinach is fine too but make sure to squeeze out as much water as possible before using it.
Final Thoughts
I can’t recommend this Ham and Spinach Breakfast Bundt Cake Recipe enough if you want to impress your family or guests with something that feels special but is surprisingly simple. It feels like a cozy hug on a plate—nourishing, pretty, and packed with flavor. Whether for holiday brunch or an easy weekend treat, this bundt cake will become one of your favorites to make again and again. Give it a try and let me know how it turns out in your kitchen—we’re basically breakfast besties now!
Print
Ham and Spinach Breakfast Bundt Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 10 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
A savory and hearty Bundt Cake breakfast casserole loaded with diced ham, spinach, hash browns, and layers of bread and cheese, soaked in a rich egg custard. This dish is perfect for a nutritious and energizing family breakfast that combines wonderful textures and flavors baked to golden perfection.
Ingredients
Meat and Vegetables
- 1 heaping cup ham, diced in 3/4″ cubes
- 2 cups spinach, chopped
- 2 cups shredded hash browns (frozen recommended)
- 1/4 cup green onions, chopped
Spices and Seasonings
- 1/2 teaspoon salt (for spinach and hash browns)
- 1/4 teaspoon black pepper (for spinach and hash browns)
- 1/4 teaspoon garlic powder or minced garlic
- Large pinch cayenne pepper
- 1/2 teaspoon salt (for egg mixture)
- 1/2 teaspoon black pepper (for egg mixture)
- 1 teaspoon dry mustard
Dairy and Eggs
- 12 large eggs (8 jumbo eggs can be used)
- 2 cups of milk
- 1 cup heavy cream
- 2 cups shredded cheese
Other
- 8 cups bread, diced in 3/4″ cubes
Instructions
- Cook Spinach and Hash Browns: Fry the chopped spinach in a pan over medium heat until it wilts and releases moisture. Remove the spinach and in the same pan, fry the shredded hash browns until they turn golden brown, stirring constantly to prevent sticking. Season both with salt and pepper to taste.
- Assemble the Layers: Grease a baking dish and layer the ingredients in this order: half of the sliced bread cubes, then diced ham, followed by the cooked spinach and chopped green onions, then the golden hash browns, next half of the shredded cheese, and finally the remaining bread cubes on top.
- Prepare Egg Mixture and Soak: In a large bowl, beat the eggs with milk, heavy cream, salt, black pepper, and dry mustard until smooth. Pour this custard evenly over the layered ingredients in the baking dish. Gently press down the layers to help absorb the liquid and let it sit for about 30 minutes to soak.
- Add Cheese and Bake: Sprinkle the remaining half of the shredded cheese evenly on top of the soaked mixture. Preheat the oven to 400°F (204°C) and bake the dish for 40 minutes. Check doneness by piercing with a knife to ensure the center is set and cooked through.
- Serve: Once baked, cover the top with a flat plate and carefully flip the baking dish to release the bundt cake. Slice into portions and serve warm for a delightful breakfast experience.
Notes
- This bundt cake breakfast is packed with nutrients and energy, making it an ideal start to the day for the whole family.
- Using jumbo eggs can slightly alter the custard texture but helps achieve a richer custard.
- Be patient when soaking the bread mixture to ensure the custard is fully absorbed for the best texture.
- Adjust the cayenne pepper to your spice preference for a mild kick.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven or microwave.
Nutrition
- Serving Size: 1 slice (1/10th of recipe)
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 280 mg
