Savory Breakfast Bundt Cake
This Breakfast Bundt Cake is a fun twist on a classic breakfast casserole that's loaded with eggs, ham, crispy hash browns, and plenty of melted cheese. Baked in a Bundt pan, it creates a beautiful presentation that's perfect for holiday breakfasts, weekend brunches, and feeding a crowd.
Ingredients
- 1 cup diced ham
- 1/4 tsp minced garlic
- 1/4 tsp pinch cayenne
- 1/4 tsp cumin
- 2 cups frozen shredded hash browns
- 8 cups sweet Hawaiian rolls (or bread) diced into cubes
- 1/4 cup green onions chopped
- 12 large eggs
- 2 cups milk
- 1 cup heavy cream
- 2 cups shredded cheese cheddar and colby jack
Instructions
- Preheat oven to 400 degrees. Prepare a bundt pan by spraying with non stick cooking spray.
- In a large skillet, add olive oil and fry the hash browns till lightly brown. Remove the hash browns from the heat and set aside to cool.
- Layer half of the diced bread in the to prepared pan. Then add your diced ham, green onions, hash browns and one cup of shredded cheese. Add the remaining bread cubes.
- In medium sized bowl add your eggs, milk, cream, salt, pepper, cumin and cayenne. Stir until combined.
- Pour over the egg mixture over the bread in your bundt pan. Cover the bundt pan with foil and allow to sit for 30 minutes. Add the remaining cheese on top.
- Bake in preheated oven for 40 minutes.
Notes
Store leftovers in the fridge in an airtight container for up to 4 days.