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Breakfast Bundt Cake

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.
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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

It’s never too early to think about the perfect breakfast recipe to serve for a special holiday morning treat, and 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.

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

BREAKFAST BUNDT CAKE INGREDIENTS

You’ll need:

  • 4½ cups cubed french bread
  • 2½ cups Ore-Ida Potatoes O’Brien, frozen (or generic version)
  • 2 cups shredded extra-sharp cheddar cheese
  • 1 cup diced ham
  • ½ cup finely diced sweet yellow onion
  • 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 the 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.

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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 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 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.

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

PRO TIP:

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

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, carefully flip the plate and pan over. Remove the bundt pan and slice 10 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. It’s then ready to bake the next morning.

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

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.

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 sliced into individual portions.

MORE RECIPES YOU’LL LOVE

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close up overhead shot of breakfast bundt cake in a bundt pan

Breakfast Bundt Cake

5 from 1 vote
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
  

  • 4 ½ cups french bread cubed
  • 2 ½ cups Ore-Ida Potatoes O’Brien frozen (or generic version)
  • 2 cups extra-sharp cheddar cheese shredded
  • 1 cup ham diced
  • ½ cup sweet yellow onion finely diced
  • 1 ½ 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 size 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, carefully flip the plate and pan over. Remove the bundt pan and slice 10 2-inch servings. Serve immediately.

Notes

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.
 
PRO TIP: Don’t overfill the bundt pan. During baking the bundt cake will expand and rise.
 
PRO TIP: Place bundt pan on a baking tray in the oven in case you end up with any egg bubbling over.

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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