Let’s be honest – weekday breakfast can feel like a real chore, especially when you’re trying to make it special without spending hours in the kitchen. Between getting the kids ready for school and rushing to make that morning meeting, who has time to whip up something both tasty and filling?
That’s where this breakfast bundt cake comes to the rescue – it’s a make-ahead miracle that feels like a treat but is actually perfect for busy mornings. You can prep it on Sunday, and it stays fresh all week, making those rushed mornings a whole lot sweeter and easier to handle.
Why You’ll Love This Breakfast Bundt Cake
- Make-ahead friendly – You can prep this the night before and bake it in the morning, making it perfect for holiday breakfasts or weekend brunches with family.
- Complete breakfast in one dish – With eggs, ham, vegetables, and bread all baked together, you’ve got your protein, veggies, and carbs covered in a single slice.
- Impressive presentation – The bundt pan shape turns a basic breakfast casserole into something special that looks like it came from a fancy bakery.
- Great for feeding a crowd – This recipe makes enough to serve 10-12 people, and it’s easy to slice and serve buffet-style for brunches or family gatherings.
- Customizable recipe – You can swap the ham for bacon, try different cheese combinations, or add more vegetables to make it your own.
What Kind of Bread Should I Use?
Sweet Hawaiian bread is the star of this breakfast bundt, but don’t worry if you can’t find it at your local store. Regular Hawaiian rolls or even brioche can work as tasty alternatives – just look for bread that has a slightly sweet flavor and soft, pillowy texture. When cutting your bread into cubes, it’s best to use bread that’s a day or two old since slightly stale bread holds up better in egg mixtures without getting too mushy. If your bread is fresh, you can cut it into cubes and let them sit out for an hour or two to dry slightly before using them in the recipe.
Options for Substitutions
This breakfast bundt cake is pretty adaptable – here are some easy swaps you can try:
- Ham pieces: You can easily swap the ham for cooked bacon, breakfast sausage, or even turkey. For a vegetarian version, try using mushrooms sautéed with a bit of butter.
- Baby spinach: Not a fan of spinach? Try kale, Swiss chard, or even broccoli florets chopped small. Just make sure to cook leafy greens first to remove excess moisture.
- Hawaiian bread: Regular white bread, brioche, or challah work great too. Just make sure the bread is slightly stale for better texture. Fresh bread can make the cake too mushy.
- Hash browns: You can use fresh shredded potatoes (squeeze out the moisture first), or even diced potatoes that you’ve partially cooked. Frozen tater tots, crumbled, will work in a pinch!
- Cheese blend: Any melting cheese works here – try mozzarella, Monterey Jack, or Gruyere. Just avoid soft cheeses like brie or very hard cheeses like parmesan as your main cheese.
- Cream and milk: You can use all whole milk instead of the milk-cream combo. For a lighter version, use 3 cups of half-and-half in place of both.
Watch Out for These Mistakes While Baking
The biggest challenge when making a breakfast bundt cake is ensuring it doesn’t stick to the pan – take extra care to thoroughly grease every nook and cranny of your bundt pan, including the center tube, and consider using a non-stick cooking spray with flour. A common mistake is overloading the pan with too many ingredients, which can lead to spillover during baking and uneven cooking – make sure to leave about an inch of space at the top for the mixture to expand. Another crucial error to avoid is rushing to remove the cake from the pan – letting it cool for 15-20 minutes allows the eggs to set properly and helps the cake release more easily. For the best texture, avoid overmixing the egg mixture, as this can make the final result tough and rubbery – instead, stir just until the ingredients are combined, and consider layering your ingredients (bread, ham, vegetables, cheese) rather than mixing them all at once.
What to Serve With Breakfast Bundt Cake?
This savory breakfast bundt cake is already packed with protein and veggies, but there are some great sides that can round out your breakfast or brunch spread. Fresh fruit like berries, melon, or citrus segments add a sweet contrast to the savory cake and bring bright colors to the plate. Since the cake is pretty hearty, light options like yogurt parfaits or a simple mixed green salad work really well on the side. For drinks, hot coffee, fresh orange juice, or even a spicy Bloody Mary (for the adults!) make perfect companions to this breakfast centerpiece.
Storage Instructions
Keep Fresh: This breakfast bundt cake stays good in the fridge for up to 3 days when wrapped well in plastic wrap or stored in an airtight container. It’s perfect for making ahead for busy mornings – just slice what you need each day!
Freeze: Want to plan even further ahead? Cut the cooled bundt cake into individual portions and freeze them in freezer bags for up to 2 months. This way, you can grab just what you need whenever you’re craving a hearty breakfast.
Reheat: To warm up your breakfast bundt cake, pop individual slices in the microwave for about 30-45 seconds, or until heated through. For a slightly crispy exterior, try reheating in a toaster oven for 5-7 minutes. The cheese will get nice and melty again!
Make Ahead: You can prepare this bundt cake the night before – just assemble everything, cover with plastic wrap, and store in the fridge overnight. Bake it fresh in the morning, and your kitchen will smell amazing!
| Preparation Time | 30-45 minutes |
| Cooking Time | 40 minutes |
| Total Time | 70-85 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 3000-3500
- Protein: 150-180 g
- Fat: 200-230 g
- Carbohydrates: 250-300 g
Ingredients
- 1 cup small ham pieces
- 2 cups chopped baby spinach
- 1/4 teaspoon garlic, minced
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground cumin
- 2 cups frozen hash browns, shredded
- 8 cups sweet hawaiian bread, cubed
- 1/4 cup chopped green onions
- 12 large eggs
- 2 cups reduced-fat milk
- 1 cup thick cream
- 2 cups grated cheese (cheddar and colby jack)
Step 1: Preheat Oven and Prepare Bundt Pan
Preheat your oven to 400°F.
Spray a bundt pan with non-stick baking spray to ensure easy removal of the finished dish later on.
Step 2: Sauté Spinach and Garlic
In a large sauté pan, add a drizzle of olive oil and the baby spinach.
Sauté over medium-high heat until the spinach is wilted.
Add minced garlic and toss to evenly combine with the spinach.
Remove from heat and set the spinach aside to cool.
Step 3: Cook Hash Browns
In a large skillet, heat olive oil and fry the hash browns until they are lightly browned and crispy.
Once cooked, remove from heat and set aside to cool before assembling the dish.
Step 4: Assemble the Breakfast Bundt
In your prepared bundt pan, start by layering half of the diced bread cubes.
Next, add the diced ham, green onions, sautéed spinach, cooked hash browns, and one cup of shredded cheese on top of the bread.
Add the remaining bread cubes to complete the layering process.
Step 5: Make and Add Egg Mixture
In a medium-sized bowl, whisk together the eggs, milk, cream, salt, pepper, cumin, and cayenne pepper until fully combined.
Pour this egg mixture evenly over the layered bread and fillings in the bundt pan.
Cover the bundt pan with foil and let it sit for 30 minutes to absorb the flavors.
Step 6: Bake and Finish
After the dish has rested, remove the foil and sprinkle the remaining cheese on top.
Bake the breakfast bundt in your preheated oven for 40 minutes, or until the top is golden and the eggs are fully set.
Once baked, let it cool slightly before serving.
Enjoy your delicious homemade breakfast bundt!