Breakfast Bundt Cake

Our savory breakfast bundt cake makes a delicious ring of goodness full of all your favorite breakfast foods baked into a perfect dish.

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Prep Time20 minutes mins

Cook Time55 minutes mins

Total Time1 hour hr 15 minutes mins

Servings10

This eggy breakfast bundt cake is the perfect dish filled with all your favorite breakfast items. It’s packed with a delicious medley of chopped vegetables, plenty of ham, melted cheese, and crusty bread before being baked to a golden brown.

Breakfast Bundt Cake Ingredients

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You’ll need:

• 4½ cups cubed French bread
• 2½ cups Ore-Ida Potatoes O’Brien, frozen (or generic version)
• 1 cup diced ham
• ½ cup finely diced sweet yellow onion
• 2 cups shredded extra-sharp cheddar cheese
• 1½ teaspoons kosher salt
• ½ teaspoon fresh cracked black pepper
• 12 large eggs
• 1 cup whole milk

How To Make This Breakfast Bundt Cake Recipe

STEP ONE: Preheat the oven to 400°F. Lightly spray a standard 10-cup bundt cake pan with nonstick cooking spray. Set it aside.

STEP TWO: Evenly layer the cubed French bread in the bottom of the pan.

STEP THREE: Evenly layer the frozen potatoes on top of the bread layer.

STEP FOUR: Evenly layer the diced ham on top of the potatoes.

STEP FIVE: Evenly sprinkle the diced onions on top of the ham.

STEP SIX: Evenly sprinkle the shredded cheese on top of the onions.

STEP SEVEN: Evenly sprinkle the kosher salt and pepper over the cheese layer.

STEP EIGHT: Using a medium-sized mixing bowl, whisk together the eggs and milk.

STEP NINE: Slowly pour the mixture over the top of the bundt ingredients.

STEP TEN: Bake uncovered on the middle rack of the oven for 45 to 50 minutes.

STEP ELEVEN: Allow the breakfast bundt cake to rest for 5 minutes.

STEP TWELVE: Place a flat, heat-safe dinner plate or serving platter on top of the bundt pan. Using pot holders, grasp the edges of the plate and the lip of the bundt pan, and carefully flip the plate and pan over. Remove the bundt pan and slice ten 2-inch servings. Serve immediately.

How To Serve

What a perfect idea for a special occasion breakfast! This savory breakfast cake is a great way to feed your crew on Christmas morning. The lovely part about this recipe is that you can prepare it ahead of time and pop it in the fridge overnight, ready to bake in the morning.

Serve with a whipped hot chocolate or homemade pumpkin spice latte to make the morning extra special.

For more egg dishes, check out our sausage breakfast casserole and breakfast crescent ring. Both are easy recipes for make-ahead breakfast ideas.

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Storage

IN THE FRIDGE: Store any leftovers of your breakfast cake covered with plastic wrap for up to 2 days.

IN THE FREEZER: Store leftovers of this breakfast bake in the freezer for up to two months.

MAKE-AHEAD: This dish can be made the day before you plan to bake it and stored in the fridge covered with plastic wrap.

Easy breakfasts are the name of the game for special holiday mornings. This bundt cake breakfast recipe is full of all the best classic breakfast foods; all simple ingredients you are sure to find in your fridge and pantry. It will deliver a delicious and hearty breakfast that everyone will gobble up.

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Breakfast Bundt Cake

5 from 3 votes

Our savory breakfast bundt cake makes a delicious ring of goodness full of all your favorite breakfast foods baked into a perfect dish.

Prep Time 20 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 10

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Ingredients

  

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• 4½ cups French bread, cubed
• 2½ cups Ore-Ida Potatoes O’Brien, frozen (or generic version)
• 1 cup ham, diced
• ½ cup sweet yellow onion, finely diced
• 2 cups extra-sharp cheddar cheese, shredded
• 1½ teaspoons kosher salt
• ½ teaspoon fresh cracked black pepper
• 12 large eggs
• 1 cup whole milk

Instructions

 

• Preheat the oven to 400°F. Lightly spray a standard 10-cup bundt cake pan with nonstick cooking spray. Set it aside.
• Evenly layer the cubed French bread in the bottom of the prepared pan.
• Evenly layer the potatoes on top of the bread layer.
• Evenly layer the diced ham on top of the potatoes.
• Evenly sprinkle the diced onions on top of the ham.
• Evenly sprinkle the shredded cheese on top of the onions.
• Evenly sprinkle the kosher salt and pepper over the cheese layer.
• Using a medium-sized mixing bowl, whisk together the eggs and milk. Slowly pour over the top of the bundt ingredients.
• Bake uncovered on the middle rack of the oven for 45 to 50 minutes.
• Allow the breakfast bundt cake to rest for 5 minutes.
• Place a flat, heat-safe dinner plate on top of the bundt pan. Using pot holders, grasp the edges of the plate and the lip of the bundt pan, and carefully flip the plate and pan over. Remove the bundt pan and slice ten 2-inch servings. Serve immediately.

Notes

• A good way to tell if the eggs and milk are well incorporated is when the mixture begins to show large bubbles, it is ready to pour. You must pour the egg mixture slowly, or the egg may go everywhere.
• Don’t overfill the bundt pan. During baking, the bundt cake will expand and rise.
• Place the bundt pan on a baking tray in the oven in case you end up with any egg bubbling over.
• Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your breakfast bundt cake at the lower end of the recommended baking time.

Nutrition

Calories: 565kcal | Carbohydrates: 69g | Protein: 30g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 258mg | Sodium: 1300mg | Potassium: 482mg | Fiber: 3g | Sugar: 5g | Vitamin A: 591IU | Vitamin C: 8mg | Calcium: 279mg | Iron: 6mg

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