Home » Breakfast » A Bundt-iful Breakfast Bake

A Bundt-iful Breakfast Bake

Breakfast Bundt

Breakfast Bundt

I know, it’s like I press the “Lame” button and this stuff just rolls right off my tongue.  Naming my recipes is a bit difficult for me, but I am fairly successful at cooking, so I do try.  I want the name to sound as good as the finished product, and maybe make you laugh.  Or groan.  We don’t all have the same humor, I realize.  My humor often turns naughty, but that’s another story!

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.

Wilt spinach in a drizzle of olive oil

Wilt spinach in a drizzle of olive oil

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.

Fry hash browns over medium high heat until crispy

Fry hash browns over medium high heat until crispy

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.

Spray or grease bundt pan well. Layer half of the bread cubes, followed by layers of ham, green onions and cheese

Spray or grease bundt pan well. Layer half of the bread cubes, followed by layers of ham, green onions and cheese

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.

Spray or grease bundt pan well. Layer half of the bread cubes, followed by layers of ham, green onions and cheese

Spray or grease bundt pan well. Layer half of the bread cubes, followed by layers of ham, green onions and cheese

I added layers of spinach and hash browns, then the remaining bread cubes,  Next up: making the egg custard.

Whisk together eggs, milk or cream, ground mustard, salt and pepper

Whisk together eggs, milk or cream, ground mustard, salt and pepper

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.

Pour egg mixture over bundt and allow to set for 30 minutes to soak up moisture

Pour egg mixture over bundt and allow to set for 30 minutes to soak up moisture

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.

Let set for 30 minutes, top with cheese and put into preheated oven.

Let set for 30 minutes, top with cheese and put into preheated oven.

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.

Breakfast Bundt

Breakfast Bundt

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.

Breakfast Bundt

Breakfast Bundt

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 Bundt

Breakfast Bundt

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.

Bundt-iful Breakfast Bake

  • Servings: 10-12 servings
  • Difficulty: easy
  • Print

  • 1 heaping cup ham; diced in 3/4″ cubes
  • 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 in 3/4″ cubes
  • 1/4 cup green onions; chopped
  • 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° F.  Spray bundt pan heavily with cooking spray or grease very well with shortening.

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 greased 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.

Notes:

To remove from bundt pan: run a knife around the outside and inside edges. Place inverted plate on top of bundt. Flip.

Microwaves and freezes well.

You could use bacon or sausage instead of ham. Brown them and chop into smaller pieces before layering in bundt pan.

Spinach can be omitted. Add any vegetables you prefer: broccoli, diced bell peppers, shredded brussels sprouts, diced tomatoes, etc.

You could substitute gluten free bread cut into cubes if necessary.

Someone used my breakfast bake photo without my permission and posted it with a totally different recipe. I’ve never made this using cut up Pillsbury Grands, nor would I. You’re on your own if you make modifications like that.

Tiara Logo

Advertisements

63 thoughts on “A Bundt-iful Breakfast Bake

  1. I saw that “hijacked” photo on FB and followed their thread to their recipe and rejected it right away because (1) it wasn’t the recipe in the picture because nothing green was listed in their ingredients and (2) because theirs had both biscuits and tayer tots, neither of which do I like. So I did an online search for the recipe that matched the photo and was so happy to find yours!! It suits me to a T and is delicious!!

    Liked by 1 person

  2. I’ve been making a very similar breakfast bake using frozen Potatoes OBrian. I get the bag with green and red peppers and onions. I also used Pico de Gallo in my last one with diced tomatoes. Never tried the bread in it. I make it on Sunday and my son has breakfast for the week. I’ve never made the exact recipe twice! So many versions only limited to what’s in the fridge. Lol I’m going to try using the bread.

    Liked by 1 person

  3. I saw the version with the refrigerated biscuit dough. It was posted and promoted on Facebook. I followed your link listed below to mention how this recipe would be Way better if you didn’t use processed foods. And then I saw your version of the recipe. Looks beautiful. I’d be using my own hash browns though.
    I see there’s 1 cup of cream and 2 cups of milk. With the milk content being so high, is there a problem with stringy custard ever? In my quiche, I only use cream. Brilliant results everytime. The milk makes it a more healthful choice though.

    Liked by 1 person

    • You could probably use all cream, I think I only had a cup at the time. It’s never been stringy though, silky and creamy every time!
      Sure, fresh hash browns would be great. I’d make sure you wring out excess liquid to prevent the custard from being runny.

      Like

  4. Hey Audrey!! You came up on my facebook page – or rather your bundt did and I clicked over to Grandmother’s recipes and then I saw a link to your site! Looks incredible, btw! And I think we might share the same sense of humor. I’m all about bad puns and the off color comment does creep in every now and then!!

    Mollie

    Liked by 1 person

  5. I make a breakfast bake like this in a 9 x 13 pan the night before and I use English Muffins.
    Everyone raves about it and I like to have it prepared and all I have to do is put it in the oven and smell the wonderful aroma while it cooks. Happy eating. Im going to try the bundt pan as it looks marvellous!

    Like

  6. Hi! I had to make lost of substitutions since I was determined to work with what I had, the biggest being a can of cream of mushroom soup since I had no milk or cream and did it meatless but I am SUPER happy with the way doing this in a bundt pan worked out. Thanks!!

    Liked by 1 person

  7. I am feeling bad after reading all the good reports. I made this for dinner tonight. Beautiful coming our f the oven. Then it gradually collapsed. I cut into it and it was watery. Stuck it in the oven to try to dry out. The outside had a very brown, brown crust no doubt the cheese and I did not like the over browned crust. I put my bread first with ham, etc on top. What in heavens name went wrong. We had to throw it out.

    Like

    • I haven’t had that happen all the times I’ve made it. Maybe your oven? Sounds like maybe the heat was too high and cooked the outside so fast the inside didn’t get to cook through. I’m sorry that happened!

      Like

  8. Oh, my goodness, this looks delicious! I’m not a fan of spinach so I’d substitute peppers and onion for the vegetable-element of this. I can’t wait to make it. Thank you for providing the recipe.

    Liked by 1 person

    • If you’ve greased the pan we’ll you place a plate over the bundt and flip it over. It slides right out. You could use a knife and loosen around all the edges first just to make sure. Good luck!

      Like

  9. I am wondering what could be substituted for the bread. I have done something similar just not in a bundt pan but like all your ingredients and the approach. I am gluten free so wondering how the gluten free bread will turn out in this if I tried that. Any thoughts on other bread substitute?

    Liked by 1 person

    • The bread absorbs the egg liquid so you’d probably need something absorbent like gluten free bread. I think it would work fine. Let me know if you try it! Others might have the same question.

      Like

  10. Do you think I could have this all put together in the fridge the night before and cook it in the morning? Or maybe partially put together? If the latter, how far into the recipe do you suggest to stop?
    Thanks for any input.

    Liked by 1 person

    • You could put it all together the night before and cook it in the morning. I do that with egg bakes often and they come out great! It might take a little bit longer to bake if the dish is cold when you start. Maybe 10 minutes more? I’m guessing. Good luck!

      Like

  11. I’ve been thinking about doing one of these, but I was thinking of using the hash browns as the last layer, which would be on the bottom when you turn it out, sort of like a crust. What do you think about that?

    Liked by 1 person

    • I think it might work. Being buried the hash browns might end up soggy. Perhaps if you browned them well before layering you could keep them a little crispy. Good luck!

      Like

Tell me your thoughts...

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s