This Breakfast Bundt Cake is a fun twist on a classic breakfast casserole that’s loaded with eggs, ham, crispy hash browns,and plenty of melted cheese. Baked in a Bundt pan, it creates a beautiful presentation that’s perfect for holiday breakfasts, weekend brunches, and feeding a crowd.
If you’re looking for a hearty make-ahead breakfast that’s just as impressive as it is delicious, this savory Breakfast Bundt Cake is always a hit. Every slice is packed with layers of fluffy eggs, savory ham, tender hash browns, and gooey cheese, making it one of our favorite breakfast casserole recipes for busy mornings and special occasions.
One of the best things about this savory Breakfast Bundt Cake is that it combines everything you love about a traditional breakfast casserole in an eye-catching Bundt shape that’s perfect for serving family and friends. Whether you’re serving Christmas breakfast, Easter brunch, or hosting overnight guests, this breakfast casserole is guaranteed to become a new family favorite.
Why You’ll Love This Savory Breakfast Bundt Cake
- Crowd Favorite. Every time I serve this, it impresses our guests having a fun presentation and they love it! Everyone can easily take a slice and this is a great recipe for feeding a crowd. This breakfast Bundt is an impressive centerpiece for Christmas morning, Easter brunch, Mother’s Day, baby showers, and family gatherings.
- Hearty. Loaded with eggs, ham, veggies, hash browns, and cheese!
- Versatile. Easy to customize with your favorite ingredients.
Ingredients Needed
This breakfast Bundt cake is made with simple ingredients that come together for an incredibly satisfying meal (See the recipe card below for exact measurements).
- Ham. Diced cooked ham adds plenty of savory flavor. Leftover holiday ham works perfectly.
- Hash Browns. Frozen shredded hash browns create wonderful texture and make this casserole extra hearty.
- Hawaiian Bread. Soft Hawaiian rolls or bread cubes add just a touch of sweetness that pairs perfectly with the savory ingredients.
- Eggs. Eggs hold everything together while creating the fluffy casserole texture.
- Cheese. A combination of cheddar and Colby Jack melts beautifully throughout the casserole.
- Milk And Heavy Cream. Using both creates a rich, creamy egg mixture that bakes up light and fluffy.
How To Make A Breakfast Bundt Cake
This easy breakfast casserole comes together in just a few simple steps.
- Layer The Ingredients. Layer the bread (divided), ham, hash browns, green onions, and cheese inside the prepared Bundt pan.
- Add The Egg Mixture. Whisk together the eggs, milk, cream, and seasonings before pouring evenly over the layered ingredients.
- Rest. Allow the casserole to sit for about 30 minutes so the bread absorbs the egg mixture.
- Bake. Top with the remaining cheese and bake until the eggs are fully set and the top is beautifully golden.
Tips For The Best Breakfast Bundt Casserole
Grease The Pan Well. Use baking spray with flour or generously grease every groove of the Bundt pan for easy release.
Let It Rest Before Baking. Allowing the casserole to sit helps the bread absorb the egg mixture for a better texture.
Cool Before Unmolding. Let the Breakfast Bundt Cake rest for about 10 minutes before inverting it onto a serving platter.
Don’t Overbake. Bake just until the center is set to keep the eggs soft and tender.
Type of Pan. This breakfast casserole is made in a bundt pan but if you wanted to use a casserole dish you certainly could. The most important thing to consider when you are making this casserole recipe in another style of pan is that the cooking time changes depending on the pan. Just be sure to check the casserole to make sure it isn’t getting overdone or is done enough.
Variations and Serving
One of the best things about this breakfast casserole Bundt is how easy it is to customize.
- Swap the Meat. Breakfast sausage, crispy bacon, turkey sausage, or diced cooked chicken
- Use other Cheese. Pepper Jack, Swiss, Monterey Jack, or mozzarella.
- Add Veggies. Spinach, bell peppers, mushrooms, broccoli, diced onions or kale.
Since this savory breakfast casserole is already packed with protein and vegetables, it pairs well with lighter breakfast sides like:
Fresh fruit salad
Yogurt parfaits
Cinnamon rolls
Homemade biscuits
Muffins
Orange juice
Coffee
For larger brunch spreads, serve it alongside pancakes, waffles, or French toast.
Storing and Reheating
- Make ahead. This is one of our favorite make-ahead breakfast casseroles. Simply assemble everything the night before, cover tightly, and refrigerate overnight. The next morning, let it sit at room temperature while the oven preheats before baking as directed. Overnight breakfast casseroles are especially convenient for holidays and hosting guests.
- Refrigerator. Store leftovers in an airtight container for up to 4 days.
- Freezer. Wrap individual slices tightly and freeze for up to 2 months.
- Reheating. Microwave individual servings for 30 to 60 seconds or warm larger portions in a 325°F oven until heated through.
Savory Breakfast Bundt Cake
Ingredients
- 1 cup diced ham
- 1/4 tsp minced garlic
- 1/4 tsp pinch cayenne
- 1/4 tsp cumin
- 2 cups frozen shredded hash browns
- 8 cups sweet Hawaiian rolls (or bread) diced into cubes
- 1/4 cup green onions chopped
- 12 large eggs
- 2 cups milk
- 1 cup heavy cream
- 2 cups shredded cheese cheddar and colby jack
Instructions
- Preheat oven to 400 degrees. Prepare a bundt pan by spraying with non stick cooking spray.
- In a large skillet, add olive oil and fry the hash browns till lightly brown. Remove the hash browns from the heat and set aside to cool.
- Layer half of the diced bread in the to prepared pan. Then add your diced ham, green onions, hash browns and one cup of shredded cheese. Add the remaining bread cubes.
- In medium sized bowl add your eggs, milk, cream, salt, pepper, cumin and cayenne. Stir until combined.
- Pour over the egg mixture over the bread in your bundt pan. Cover the bundt pan with foil and allow to sit for 30 minutes. Add the remaining cheese on top.
- Bake in preheated oven for 40 minutes.
Last Step:
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81 comments on “Savory Breakfast Bundt Cake”
no amount for olive oil
Hi Rosemary. For the sautéing and browning you’ll want just enough to lightly cover the pan. Usually 1-2 tablespoons.
Great for overnight company!!!
I just love your idea to give the old breakfast casserole a new home! Why didn’t I think of using my favorite bundt pan? Because you thought of it first! Way to go girl! Thanks for giving me this great idea – gotta tell all of the gals!
Thanks Laura!
Love getting recipes. I will be trying the breakfast one this week. Thank you!
You’re welcome Linda!
I loved this when I first read it and it’s so good I’m making it again this Sunday for my sister’s this is a wonderful dish for my Sunday mornings.
Thanks Jamie!
do i have to put bread and has browns in this? may i add red pepper a slice of chopped up onion and a red bell pepper and toss in sausage balls?
Hi Teresa. I have not tried to make this without hashbrowns and bread but I think you should be fine. You will need to check the bake time as the bread absorbs the eggs. The other suggestions will work fine as well.
I am gluten intolerant. What could be substituted for the Hawaiian rolls to make it GF?
Hi Karen. There are GF Hawaiian breads or you could use any type GF bread for a similar result.
What size Bundt pan?
Hi Jackie. A standard 9-10″ Bundt pan works well for this recipe.
How many servings are there in the whole recipe. I am on a diet so I have to know how to calculate the calories.
Hi Judy. This recipe yields approximately 8 servings. The nutritional information listed in the recipe card is for one serving.