My daughter-in-law made this for brunch and I requested the recipe immediately. No leftovers!



12 large eggs

2 cups low-fat milk

1 cup heavy cream

1 cup diced ham

2 cups fresh spinach, chopped

8 cups sweet Hawaiian bread, diced

1/4 teaspoon each: minced garlic and cumin

2 cups shredded hash browns (frozen)

1/4 cup green onions, chopped

2 cups cheese blend (cheddar & colby jack), shredded


Preheat the oven to 400°F and generously grease a Bundt cake pan.

Sauté spinach in olive oil until wilted. Stir in the minced garlic, and set aside.

Brown the hash browns in another skillet until they achieve a light golden hue. Remove from heat.

Assemble your Bundt: First, half of the bread cubes, then ham, green onions, spinach, hash browns, and half the cheese. Finish with the remaining bread cubes.

Whisk together eggs, milk, cream, salt, pepper, and cumin in a bowl.

Pour this liquid mix over the ingredients in the Bundt pan, ensuring an even spread. Cover with foil and let it rest briefly. Sprinkle the rest of the cheese on top.

Bake for around 40 minutes, until the top is golden and the center is firm.

Once done, cool for 10 minutes before inverting onto a platter.

Customization Tip: Feel free to tweak the recipe by incorporating ingredients like sautéed onions, mushrooms, or varying cheese types.

Perfect for brunches or family breakfasts, this Savory Breakfast Bundt Cake promises not just taste but a memorable culinary experience. Its rich, savory notes presented with flair make it a centerpiece on any breakfast or brunch table. Enjoy!