Name: Breakfast Bundt Cake
Prep time: 50 min
Cook time: 50 min
Total time: 100 min
Ingredients: 1 ½ cups Ham (chopped); 3 cups Shredded Hash Browns (I use Simply Potatoes Hash Browns (cold not frozen)); 8 cups Bread (diced into ¾ inch cubes (I use fresh Italian bread from the bakery isle)); ½ cup Green Onions (chopped); 10 Eggs (large); 2 cups Milk; 1 cup Heavy Cream; ½ teaspoon Salt; ¼ teaspoon Black Pepper; ¼ teaspoon Garlic Powder; ½ teaspoon Onion Powder; 1 teaspoon Seasoning salt (to taste); 1 teaspoon Ground Mustard; 2 cups Cheddar Cheese (shredded)

I’m super excited to share a recipe that’s going to transform your morning meals. Picture this: a delicious, savory Breakfast Bundt Cake that’s not only a feast for the taste buds but also a visual delight. Think of your favorite breakfast elements – eggs, cheese, ham – all bundled up in a beautiful bundt cake form. It’s the kind of recipe that makes you want to jump out of bed in the morning!

Why You’ll Love this Recipe
Breakfast Bundt Cake Ingredients
How to Make Breakfast Bundt Cake
Storage and Reheating Instructions
Helpful Tips & Substitutions
Try Some of our Other Favorite Breakfast Recipes

Why You’ll Love this Recipe

Easy to Make: While it looks impressive, this bundt cake is surprisingly straightforward to put together. The prep work is minimal – a bit of chopping and whisking – and the oven does most of the heavy lifting.
Perfect for Any Occasion: Whether it’s a family breakfast, a special brunch, or you’re hosting a crowd, this cake fits right in. It’s a showstopper that’s sure to draw “oohs” and “aahs” from your guests.
Customizable: One of the best parts about this recipe is its versatility. Vegetarian in the house? Swap out the ham for some sautéed mushrooms or spinach. Love a bit of spice? Add some chopped jalapeños. You can tweak it to suit your taste buds.
Great for Leftovers: If by some chance you have leftovers, they reheat wonderfully, making your next breakfast just as exciting.

Breakfast Bundt Cake Ingredients

Ham
Shredded Hash Browns
Bread
Green Onions
Eggs
Milk
Heavy Cream
Salt
Black Pepper
Garlic Powder
Onion Powder
Seasoning Salt
Ground Mustard
Cheddar Cheese

*Scroll to Printable Recipe Card below for detailed amounts!

How to Make Breakfast Bundt Cake

Prep Time: 50 minutes

Cook Time: 50 minutes

Total Time: 1 hour 40 minutes

Servings: 8

Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a large bundt pan thoroughly to ensure easy release of the cake. (I love Baker’s Joy Floured Spray!)
Chop Ingredients: Dice ham into pieces, chop up bread into ¾ inch pieces and set aside. Next dice tomatoes and green onions. Set aside.
Beat Eggs and Seasonings: In another bowl, whisk together the eggs, milk, and heavy cream. Add salt, black pepper, garlic powder, onion powder, seasoning salt, and ground mustard. Whisk until everything is well combined.
Assemble the Cake: Layer half of the bread mixture, half of ham, half of the green onions and tomatoes into the bundt pan, toss together a bit. Sprinkle one cup of cheddar cheese over it. Add the remaining bread, ham, green onions and tomatoes to the bundt pan, mix this layer a bit too. Pour the egg mixture evenly over the bread. Let it sit for 30 minutes to allow the bread to absorb the egg mixture.
Add Final Cheese Layer: Sprinkle the remaining cup of cheddar cheese on top.
Bake: Bake in the preheated oven for 45-50 minutes, or until the eggs are set and the top is golden brown.
Cool and Serve: Allow the bundt cake to cool in the pan for about 10 minutes. Then, carefully invert it onto a serving plate. Slice and serve warm.
Optional Garnish: Garnish with extra green onions or a dollop of sour cream if desired.
Important Note: I use the fresh Simply Potatoes Hash Browns for this recipe but if you have Frozen hash browns, you will need to thaw them before adding them to the mixture or cook them on the stove top first.

Storage and Reheating Instructions

How to Store Breakfast Bundt Cake:

Refrigerator Friendly: Place the cooled cake in an airtight container. It will stay fresh in the fridge for up to 3-4 days. For ease, you might want to slice it before storing, so you can grab a piece whenever the craving strikes.
Wrap It Up: If you’re storing the whole cake or large pieces, wrap it in cling film or aluminum foil before placing it in the container. This extra step helps maintain the moisture and flavor of the cake.

How to Reheat Breakfast Bundt Cake:

Oven Method: Preheat your oven to 350°F (175°C). Place the desired amount of bundt cake on a baking sheet and cover loosely with aluminum foil. This prevents the top from drying out or burning. Heat for about 10-15 minutes, or until warm throughout.

Microwave Method: For a quick option, the microwave works fine. Place a slice on a microwave-safe plate and cover it with a damp paper towel. Heat on high for 30 seconds, check, and continue heating in 15-second intervals if necessary. Be careful not to overdo it as microwaves can quickly dry out the cake.

Helpful Tips & Substitutions

Can this be Frozen?

Absolutely! The beauty of this Breakfast Bundt Cake is that it freezes remarkably well, making it a fantastic make-ahead option for busy mornings or unexpected guests. The cake will maintain its best quality in the freezer for about 2-3 months. To enjoy, thaw the cake overnight in the refrigerator. Then, reheat using instructions above.

Can this be Made Ahead of Time?

Yes, this recipe is perfect for preparing ahead.

Dry Ingredients: You can chop the ham, green onions, and bread a day in advance. Store them separately in the refrigerator.
Egg Mixture: The egg mixture can also be prepared a day ahead. Whisk together the eggs, milk, cream, and seasonings, and keep it covered in the fridge.
Assemble Just Before Baking: For the best results, assemble the cake close to the time you plan to bake it. This ensures the bread doesn’t get too soggy from sitting in the egg mixture too long.

Substitutions & Variations

Vegetarian Option: Replace the ham with sautéed vegetables like mushrooms, bell peppers, or spinach.
Spice It Up: Add diced jalapeños or a pinch of cayenne pepper for a spicy kick.
Different Cheeses: Experiment with different types of cheese like Gouda, Swiss, or pepper jack for a new flavor profile.

Helpful Cooking Notes

Bundt Pan Prep: Make sure your bundt pan is well-greased to prevent sticking. A non-stick spray with flour works wonders.
Bread Type: Using day-old bread is a good idea as it absorbs the egg mixture better without becoming too mushy.
Resting Time: Allow the cake to rest in the pan for about 10 minutes after baking. This makes it easier to invert and hold its shape.
Oven Variations: Be aware of your oven’s peculiarities. Some ovens may require a slightly higher or lower temperature, or a bit more or less baking time.

Try Some of our Other Favorite Breakfast Recipes

Breakfast Bundt Cake

No ratings yet

Print Recipe Pin Recipe

Prep Time 50

Cook Time 50

Total Time 1 40

Servings

Calories 617 kcal

Discover the ultimate Breakfast Bundt Cake recipe! This savory, versatile bundt cake is ideal for any occasion. A delightful, easy-to-follow guide for a delicious start to your day.

INGREDIENTS

1 ½ cups Ham, chopped
3 cups Shredded Hash Browns, I use Simply Potatoes Hash Browns (cold not frozen)
8 cups Bread, diced into ¾ inch cubes (I use fresh Italian bread from the bakery isle)
½ cup Green Onions, chopped
10 Eggs, large
2 cups Milk
1 cup Heavy Cream
½ teaspoon Salt
¼ teaspoon Black Pepper
¼ teaspoon Garlic Powder
½ teaspoon Onion Powder
1 teaspoon Seasoning salt, to taste
1 teaspoon Ground Mustard
2 cups Cheddar Cheese, shredded

INSTRUCTIONS

Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a large bundt pan thoroughly to ensure easy release of the cake. (I love Baker’s Joy Floured Spray!)
Chop Ingredients: Dice ham into pieces, chop up bread into ¾ inch pieces and set aside. Next dice tomatoes and green onions. Set aside.
Beat Eggs and Seasonings: In another bowl, whisk together the eggs, milk, and heavy cream. Add salt, black pepper, garlic powder, onion powder, seasoning salt, and ground mustard. Whisk until everything is well combined.
Assemble the Cake: Layer half of the bread mixture, half of ham, half of the green onions and tomatoes into the bundt pan, toss together a bit. Sprinkle one cup of cheddar cheese over it. Add the remaining bread, ham, green onions and tomatoes to the bundt pan, mix this layer a bit too. Pour the egg mixture evenly over the bread. Let it sit for 30 minutes to allow the bread to absorb the egg mixture.
Add Final Cheese Layer: Sprinkle the remaining cup of cheddar cheese on top.
Bake: Bake in the preheated oven for 45-50 minutes, or until the eggs are set and the top is golden brown.
Cool and Serve: Allow the bundt cake to cool in the pan for about 10 minutes. Then, carefully invert it onto a serving plate. Slice and serve warm.
Optional Garnish: Garnish with extra green onions or a dollop of sour cream if desired.
Important Note: I use the fresh Simply Potatoes Hash Browns for this recipe but if you have Frozen hash browns, you will need to thaw them before adding them to the mixture or cook them on the stove top first.

NOTES