Recipe Background
Breakfast Bundt™ is a savory, layered breakfast dish with crispy hashbrowns, ham, cheese, and spinach wrapped in an egg custard.
A Breakfast Bundt™ is like a morning symphony, embracing each taste bud with distinct textures and rich flavors. As you cut through its layered delight, the crispy hashbrowns offer a golden resistance beneath the knife, and the savory scent of ham entwines with green onions to create an enticing aroma. The spinach nestles within the robust embrace of diced bread and melted cheese, all bound by a creamy, eggy custard that feels both indulgent and satisfying.
The preparation is straightforward, echoing the simplicity of a Sunday brunch at home. Each layer is like a conversation—a little mishmash that turns out perfectly once baked. Frying spinach and hashbrowns is a bit of culinary theater, watching them transform in your pan. This dish grants you the luxury of time; resting allows the ingredients to mingle and infuse completely before the light oven kiss transforms everything into a cheesy masterpiece. Don’t worry about perfection; it’s meant to look and taste wonderfully homemade. A hint of dry mustard and cayenne adds just the right kick, a wink from the dish to get you going in the morning.
Ingredients
- 2 cups spinach chopped
- oil to taste
- 2 cups hashbrowns shredded
- salt to taste
- black pepper to taste
- 8 cups bread diced in 3/4-inch cubes
- 1 heaping cup ham cooked and diced in 3/4-inch cubes
- 1/4 cup green onions chopped
- 2 cups shredded cheese divided
- 12 large eggs
- 2 cups milk
- 1 cup heavy cream
- 1/4 teaspoon garlic powder or minced garlic
- cayenne to taste
- 1 teaspoon dry mustard
Directions
- Grease a Bundt pan.
- In a pan, fry the spinach in the oil over medium heat until it withers, about 3-4 minutes.
- Transfer the spinach to a plate.
- In the same pan, fry the hashbrowns, stirring constantly, until golden brown, about 5-7 minutes.
- Season the hashbrowns with the salt and the pepper.
- In the prepared pan, layer the 1/2 of the bread, the ham, the spinach, the green onions, the hashbrowns, 1/2 of the cheese, and the remaining bread, in that order, on top of each other.
- In a bowl, beat the eggs, the milk, the cream, the garlic powder, the salt, the cayenne, and the dry mustard together.
- Pour the egg mixture over the layers in the prepared pan and press lightly.
- Let the ingredients sit for 30 minutes.
- Preheat the oven to 400 degrees F.
- Sprinkle the egg mixture with the remaining cheese.
- Bake until a fork inserted in the center comes out clean, about 40 minutes.
- Cover the pan with a plate and tip it over to get the Breakfast Bundt out of the pan.
- Slice and serve.
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