Today: Get My No Fail, Easy Cookbook Series for 60% OFF
Buy Now

Breakfast Bundt Cake

Pin RecipeReview Recipe
close up overhead shot of breakfast bundt cake in a bundt pan
Our savory breakfast bundt cake makes a delicious ring of goodness full of all your favorite breakfast foods baked into a perfect dish.
Jump to Recipe
Table of Contents
  1. Breakfast Bundt Cake Ingredients
  2. How To Make This Breakfast Bundt Cake Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

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.

close up shot of breakfast bundt cake in a bundt pan

Breakfast Bundt Cake Ingredients

breakfast bundt cake raw ingredients that are labeled
Don't want to lose this recipe? Get it emailed to you directly! Enter your email below. Plus you'll get a free e-cookbook and amazing recipes sent to you daily.

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

SUBSTITUTIONS AND ADDITIONS

VEGGIES: You can add other fresh vegetables to the “cake”, such as fresh baby spinach, diced bell peppers, red onion, and sliced green onions. 

MEAT: Any breakfast meat can be substituted for chopped ham, such as bacon, Canadian bacon, or sausage.

BREAD: A nice crusty bread, either French or Italian, works great in this recipe. If you are looking for something a little different, you could also use croissants or brioche bread as well.

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.

breakfast bundt cake process shot of cubed bread in a bundt pan

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

breakfast bundt cake process shot of ingredients in a bundt pan

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

breakfast bundt cake process shot of ingredients in a bundt pan

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

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

breakfast bundt cake process shot of cheddar cheese layered on top of ingredients in a bundt pan

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.

breakfast bundt cake process shot of ingredients whisked together in a measuring cup

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

PRO TIP:

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.

breakfast bundt cake process shot of egg mixture spread over cake in a bundt pan

PRO TIP:

Place the bundt pan on a baking tray in the oven in case you end up with any egg bubbling over.

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

PRO TIP:

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.

breakfast bundt cake process shot after cake is baked in a bundt pan

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.

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.

close up shot of breakfast bundt cake on a plate

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.

FREQUENTLY ASKED QUESTIONS

Can I make this easy breakfast recipe in a baking dish instead?

This savory dish could certainly be made in a baking dish if you don’t have a bundt pan. Just make sure you adjust the cooking time for the size of the dish.

Can I make this bundt cake breakfast casserole recipe ahead of time?

This easy breakfast bundt cake can be made the day before and stored in the fridge covered in plastic wrap until you are ready to pop it in the oven the next day to bake.

Can I freeze the leftovers of this breakfast cake?

Leftovers can be stored in an airtight container for up to two months. Either freeze it whole or slice it into individual portions.

More Recipes You’ll Love

Get Recipes on Pinterest

get recipes on pinterest
get digital lazy cookbooks
Get a Free Cookbook
Subscribe now to receive our FREE Sweet & Treats digital cookbook with 15 amazing desserts inside!
close up overhead shot of breakfast bundt cake in a bundt pan

Breakfast Bundt Cake

5 from 2 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
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 10

Ingredients
  

  • cups French bread, cubed
  • 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
  • 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
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb

Get Recipes on Facebook

get recipes on facebook

Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

You May Also Like

get digital lazy cookbooks

Reader Interactions

Comments

    Leave a Comment

    Recipe Rating




    Comments

16108

Free Membership!

Get all our new recipes straight to

your inbox plus a BONUS

download in your first email! ❤