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
Scale
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
