Breakfast Bundt Cake

This Breakfast Bundt Cake blends sweet Hawaiian bread, savory ham, baby spinach, hash browns, and melty cheddar and Colby jack cheese, all baked in a rich egg custard. It’s the ultimate one-pan breakfast for brunches, holidays, or lazy weekends.

this Recipe

You know that magical moment when you bite into something and think, “Where has this been all my life?” Yeah, that was me the first time I made this Breakfast Bundt Cake.

It actually started out of pure laziness (honest confession here). I had family visiting for the weekend—hungry, chatty, early risers—and I needed a breakfast that screamed “I care” without me actually having to wake up at 5 a.m. I remembered a brunch I had years ago where someone served a savory bread pudding, and that got my gears turning. I had Hawaiian bread on the counter, leftover ham from dinner, some spinach that was this close to wilting, and voilà—the idea for the Breakfast Bundt Cake was born.

Now, it’s my go-to for family gatherings, potlucks, or anytime I want to make breakfast feel a little extra special without going full-on Top Chef.

Why You’ll Love This Breakfast Bundt Cake Recipe?

• A One-Pan Wonder: Bread, eggs, veggies, protein, cheese—everything in one beautiful Bundt.
• Make-Ahead Magic: Assemble it the night before, bake it in the morning. Boom, breakfast is served.
• Sweet & Savory Combo: The soft Hawaiian bread adds a hint of sweetness that perfectly balances the salty ham and sharp cheese.
• Brunch-Ready Presentation: The Bundt pan gives it that “wow” factor—your guests will think you’re a culinary genius.
• Versatile AF: Swap the protein, switch up the veggies, go wild with the cheese. This is your playground.

Ingredient Notes:

Let’s take a quick deep dive into the all-stars of this recipe:

• Hawaiian Bread: That subtle sweetness? Chef’s kiss. But really, any soft white bread can pinch-hit.
• Diced Ham: Adds the hearty, salty bite that balances the bread’s sweetness. Leftover holiday ham? Perfect.
• Baby Spinach: Because if we’re going to drown it in cheese, let’s at least pretend we’re being healthy.
• Frozen Hash Browns: Adds body and texture. Bonus: they crisp up nicely on the edges.
• Cheddar & Colby Jack Cheese: A perfect melty duo—sharp and creamy.
• Egg Custard (Eggs, Milk, Cream): The glue that binds it all together, giving that soft, almost soufflé-like texture.
• Cumin & Cayenne: Subtle spices that add warmth and just a whisper of heat.

Pro Tip: If you’re not into Hawaiian bread (why tho?), a crusty French loaf or even brioche works like a charm.

How To Make Breakfast Bundt Cake?

Step 1: Preheat & Grease

Set that oven to 400°F and give your Bundt pan a good coat of non-stick spray. No one wants a stuck breakfast cake—trust me.

Step 2: Sauté the Spinach

In a skillet, sauté 2 cups chopped baby spinach with a drizzle of oil until it wilts. Toss in ¼ tsp minced garlic for flavor. Cook for about a minute, then set aside.

Step 3: Crisp Those Hash Browns

In a separate pan, fry up 2 cups frozen shredded hash browns until they’re golden brown. You want those crispy bits—they’re chef-level good.

Step 4: Build Your Layers

• Toss half of the 8 cups diced Hawaiian bread into the Bundt pan.
• Sprinkle on 1 cup diced ham, sautéed spinach, crispy hash browns, ¼ cup chopped green onions, and 1 cup shredded cheese.
• Top with the remaining bread cubes.

Step 5: Whip Up the Custard

In a bowl, beat together:

• 12 large eggs
• 2 cups low-fat milk
• 1 cup heavy cream
• ¼ tsp cumin
• ¼ tsp cayenne
• Salt & pepper to taste

Pour this custardy goodness over the bread layers. Press everything down lightly to help the custard soak in.

Step 6: Let It Rest, Then Bake

Cover the pan with foil and let it sit for 30 minutes. (Or, assemble it the night before and pop it in the fridge.) Then sprinkle on the remaining 1 cup of cheese and bake for 40 minutes—foil on for the first 30, off for the last 10 to get that cheesy golden crust.

Step 7: Cool, Flip & Serve

Let it cool for about 10 minutes before flipping it onto a plate. That’s your Instagram moment right there. Slice, serve, and bask in the compliments.

Storage Options:

• Fridge: Wrap slices in foil or pop them in an airtight container for up to 4 days.
• Freezer: Yep, this freezes like a dream. Wrap individual slices and freeze for up to 2 months.
• Reheat: Quick microwave zap, or toss it in the oven at 350°F for 10 minutes to get that fresh-baked texture back.

Leftover Hack: Turn a slice into a breakfast sandwich—add a fried egg, maybe some avocado, and thank me later.

Variations and Substitutions:

• Go Veggie: Skip the ham and load up on mushrooms, zucchini, and peppers.
• Meat Lover’s Dream: Bacon, sausage, or prosciutto—get crazy.
• Spicy Version: Add diced jalapeños or switch the cheese to pepper jack.
• Sweet Twist: Sub ham for breakfast sausage and swap the veggies for apples and cinnamon.
• Low-Carb Hack: Use cauliflower rice instead of hash browns.

What to Serve with Breakfast Bundt Cake?

• Fresh Fruit Salad: Adds a juicy, sweet balance.
• Mimosas or Bloody Marys: Because brunch is basically an excuse to drink before noon.
• Yogurt & Granola Parfaits: A light, creamy side to balance the savory.
• Crispy Bacon or Sausage Links: If you’re feeling extra.

Frequently Asked Questions:

What if I don’t have a Bundt pan?
No worries! A 9×13-inch casserole dish works just fine. You’ll lose the cool shape, but none of the flavor.

Can I make it vegetarian?
For sure! Just skip the ham and go heavier on the veggies—mushrooms, bell peppers, and even broccoli are great swaps.

Can I use another type of bread?
Totally. Any soft white bread works—brioche or challah is a great choice if you want something extra rich.

Ready to Make Breakfast the Star of the Show?

This Breakfast Bundt Cake is one of those recipes that makes you look like a kitchen rockstar without actually having to be one. It’s hearty, cheesy, a little sweet, and 100% delicious. Plus, it’s practically designed for lazy brunches, family gatherings, or meal prep.

So, go grab that Bundt pan, whip this beauty up, and tell me how it turns out! Seriously—I want pics, I want stories, I want to know if your family went back for seconds (because spoiler alert—they will).

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Breakfast Bundt Cake

Prep Time 45 minutes mins

Cook Time 40 minutes mins

Picture yourself waking up to the scent of our Breakfast Bundt Cake, a masterpiece that turns your breakfast table into a celebration of flavors. This recipe combines ham and earthy baby spinach blended with the subtle sweetness of Hawaiian bread cubes. It's all bathed in a custard made from eggs, milk and cream. A heavenly combination of cheddar and Colby jack cheese tops it off creating a gooey layer that adds a touch. Each slice of this Bundt cake offers a medley of textures and flavors making every bite an exciting adventure. The way to start any day with comfort and satisfaction in every forkful.

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8 Servings

Ingredients

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

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Instructions

 

1. Set your temperature to 400° F.
2. Spray a bundt pan, with non-stick baking spray.
3. In a sauté baby spinach in oil until it wilts. Add minced garlic mix well and then set it aside.
4. In another pan fry the hash browns in oil until they are lightly browned. Then set them aside to cool.
5. Start by placing half of the bread in the bundt pan. Layer diced ham, onions, cooked spinach, browned hash browns and one cup of cheese on top. Finish by adding the remaining bread cubes.
6. In a bowl combine eggs, milk, cream, salt, pepper, cumin and cayenne. Pour this mixture over the layers of bread in the pan.
7. Cover the pan with foil. Allow it to sit for 30 minutes.
8. Sprinkle the remaining cheese on top. Bake in your preheated oven, for 40 minutes.
9. Once baked let it cool slightly before serving and enjoying!

Notes

Converting this Breakfast Bundt Cake into a gluten-free version is remarkably easy and doesn't sacrifice any flavor or texture. The main switch involves replacing the bread with your gluten-free bread. There are options that replicate the texture and sweetness of Hawaiian bread allowing you to savor the delightful contrast, with the savory elements. Additionally remember to review the labels, on your ham and hash browns as certain brands might include additives containing gluten.

Audrey

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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