I know, it’s like I press the “Lame” button and this stuff just rolls right off my tongue. But even though I am fairly successful at cooking, naming my recipes is a bit more difficult. I want the name to sound as good as the finished product, and maybe makes you laugh. Or groan. We don’t all have the same humor, I realize.
I saw a similar recipe online and wanted to make my own version of breakfast bake in a bundt pan. I’ve made SO many kinds of baked egg dishes I should start a cookbook. My favorite has to be the one with torn bits of croissant. Or maybe the one with torn bits of rustic, crusty bread and spinach. I totally love the ones that are made in muffin tins, large or regular sized, and frozen for easy breakfasts later.
With my new bundt pan I’ve had so much fun with cakes it was time to take it for a test run on a savory dish. I’d use my regular egg bake recipe and simply make it in a round pan. I mean the round kind with a hole in the center, the bundt pan. I’d use the same ingredients and end up with a tube of eggy deliciousness. I had plenty of ham to dice up and some spinach that needed to be used soon. I set the chopped ham aside for now.
In a large skillet I drizzled a little oil and wilted down the chopped spinach for a few minutes. I added salt and pepper and a large pinch of garlic powder for seasoning. After 3 or 4 minutes I set the spinach aside in a bowl.
I returned the skillet to the heat and fried a couple cups of hash browns until they were crispy, about 6-7 minutes on medium high. I wanted them to resemble a side order of hash browns, built right into the egg bake. I set them aside to cool.
I diced up most of one small loaf of white bread. Sometimes I cut off the top crust, this time I didn’t. I wanted a more rustic look to the eggy bundt cake. After spraying my bundt pan maniacally with cooking spray, I layered half of the cubed bread into the pan. On top of the bread I layered a heaping cup of ham, the spinach, green onions, and a cup of the cheese. I used a mixture of cheddar and Swiss that I had on hand.
I added layers of spinach and hash browns, then the remaining bread cubes, Next up: making the egg custard.
I had jumbo eggs on hand and used 8 of them along with 2 cups of milk and 1 cup of heavy cream. I whisked them with some ground mustard, salt and pepper, then poured them over the contents of the bundt pan.
I let the pan set for 30 minutes to allow the eggs to soak into the bread, then covered the bundts with cheese and slide them into the oven. The recipe I’d read used 400 degree F for the cooking temperature and baked the egg dish for 40 minutes. I tested it after 40 minutes by sticking a paring knife into the center to see if the cut stayed cut and if I could see any liquid.
Since I had doubled the recipe and used two different sized bundt pans I had to test each separately. Oddly enough they were done at the same time but one was slightly more golden brown and pretty. That was probably due to having more cheese on the top.
Of course it tasted amazingly good. Eggs, ham and cheese are always on the top of our list for breakfast dishes. Adding spinach to the flavors was just a bonus.
This could be an adaptable dish, with sweet bell peppers or broccoli added to change it up. Sausage or bacon in place of ham would also be excellent. It was just fun to have it in a new shape, with the same rich flavors we’re used to.
Breakfast bundts can also be made ahead and refrigerated, then baked the next morning. I often bake an egg bake the night before and microwave it for future breakfasts. Then you don’t need both eyes open to prepare your breakfast in the morning! I can’t imagine bouncing out of bed to create this meal in the morning. If you have morning energy, you go! I don’t want to hear about it.
A Bundt-iful Breakfast Bake
1 heaping cup ham; diced
2 cups spinach; chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder or minced garlic
large pinch cayenne
2 cups shredded hash browns (I used frozen)
8 cups bread; diced
1/4 cup green onions
12 large eggs (I used 8 jumbo eggs)
2 cups milk
1 cup heavy cream
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dry mustard
2 cups shredded cheese (I used Swiss and cheddar)
Preheat oven to 400 degrees F. Spray bundt pan with cooking spray or grease liberally.
Sauté spinach in a drizzle of oil in a large nonstick skillet over medium high heat until wilted. Season with salt, pepper and minced or granulated garlic. Set aside for several minutes to cool.
In same skillet fry the hash browns in a drizzle of oil until lightly browned and beginning to crisp up. Salt and pepper to taste. Set aside to cool.
In the bundt pan layer half of the diced bread. Layer diced ham, green onions, spinach, hash browns and one cup of shredded cheese. Cover with remaining bread cubes.
In a bowl whisk the eggs, milk, cream, salt, pepper, ground mustard and cayenne until well mixed. Pour over contents of bundt pan, making sure the top is thoroughly wet. Press down lightly with your fingers to settle contents in the egg mixture. Let stand on counter for 30 minutes to soak up the liquid.
Layer with final cup of cheese and bake in preheated oven for 40 minutes or until knife inserted in center shows eggs have set and are not runny.
10-12 servings, depending on size