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Savory Breakfast Bundt Cake
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5 from 327 votes

Savory Breakfast Bundt Cake

Looking for a simple savory breakfast bundt cake idea? You are going to love this breakfast casserole. Full of flavor, filling and delicious, this is a must try savory breakfast cake.
Prep Time45 mins
Cook Time40 mins
Course: Breakfast
Cuisine: American
Keyword: savory breakfast cake
Servings: 8
Calories: 443kcal
Author: Jill


  • 1 cup diced ham
  • 2 cups baby spinach; chopped
  • 1/4 tsp minced garlic
  • 1/4 tsp pinch cayenne
  • 1/4 tsp cumin
  • 2 cups frozen shredded hash browns
  • 8 cups sweet Hawaiian bread diced cubes
  • 1/4 cup green onions; chopped
  • 12 large eggs
  • 2 cups low fat milk
  • 1 cup heavy cream
  • 2 cups shredded cheese cheddar and colby jack


  • Preheat oven to 400° F.
  • Spray bundt pan with non stick baking spray.
  • In a large saute' pan add olive oil, and baby spinach.
  • Sauté over medium high heat until the spinach is wilted.
  • Add your minced garlic and toss to combine with the spinach.
  • Remove the spinach from the heat and set aside to cool.
  • 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.
  • Begin to build your breakfast bundt.
  • First layer half of the diced bread.
  • Then add your diced ham, green onions, spinach, 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.


Calories: 443kcal | Carbohydrates: 29g | Protein: 24g | Fat: 26g | Saturated Fat: 13g | Cholesterol: 319mg | Sodium: 656mg | Potassium: 474mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1856IU | Vitamin C: 7mg | Calcium: 325mg | Iron: 3mg