This Breakfast Bundt Cake recipe is a new way to make a delicious and savory breakfast. The combination of eggs, potatoes, cheese, ham, and veggies cooked in a bundt cake pan makes for an easy breakfast dish that looks so beautiful. Perfect for a brunch or potluck!
Savory Breakfast Bundt Cake
I love egg bake recipes. They are usually my go-to dish for a savory breakfast, but sometimes I just get bored with them and I want to switch it up. This Breakfast Bundt Cake is the perfect option. It offers the same delicious ingredients and easy assembly as a traditional egg bake, but it’s totally different in appearance.
Whether I’m making this for a Sunday morning family breakfast or a group of people for a brunch, it’s the perfect morning meal. Breakfast bundt cake is so easy to prep, and the final appearance is a beautiful savory dish that tastes as good as it looks.
Why We Love This Breakfast Bundt Cake Recipe
- Quick and easy to make -only takes 20 minutes to prep.
- Makes a savory breakfast cake that has a beautiful appearance.
- Great for occasions like holiday brunch and wedding or baby showers.
- Add your favorite ingredients to change the recipe slightly each time.
Ingredients / Shopping List
- French bread
- Ore-Ida Potatoes O’Brien, frozen – I love this brand, but you could use generic.
- Shredded cheese – I use extra sharp cheddar but you can use your favorite!
- Diced ham
- Sweet yellow onion
- Salt & pepper
- Eggs
- Whole milk
Substitutions and Additions
- VEGETABLES: Feel free to add any of your other favorite veggies to this. I like spinach, diced bell peppers, red onion, and sliced green onion. But, feel free to throw in whatever you like or leave out what you don’t!
- PROTEIN: The ham in this recipe could be swapped out for any other type of breakfast meat such as bacon or sausage. You could even add more than one meat if you’d like.
- VEGETARIAN: This is really simple to make vegetarian. Simply leave the meat out and add extra veggies or use veggie crumbles!
Recommended Tools to Make this Recipe
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How to Make This Breakfast Bundt Cake Recipe
It’s very easy to assemble your savory breakfast cake. You will layer all of your ingredients in the bundt cake, then bake!
- Create an even layer of cubed bread at the bottom of your pan.
- Layer the potatoes on top of the bread.
- Next layer the ham, followed by the onions, and finally the shredded cheese.
- Sprinkle salt and pepper over the top.
- Whisk together the eggs and milk and slowly pour the mixture over the ingredients in the pan.
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. Be sure to pour the egg mixture slowly or the egg will go everywhere! - Bake in the oven at 400 degrees for 45-50 minutes.
- Allow breakfast bundt to rest for 5 minutes in the pan.
- Carefully flip the bundt using a serving plate. Cut and serve immediately.
Storage Tips
- To Store: Store any leftovers in an airtight container in the fridge for up to 2 days.
- To Freeze: I don’t recommend freezing your breakfast bundt cake. It doesn’t tend to thaw well. This is the best when it’s served fresh.
- To Reheat: To reheat, simply place a piece of breakfast bundt cake in the microwave in 30-second increments, until heated through.
Frequently Asked Questions
You could definitely make this breakfast bundt cake recipe in a regular casserole dish and it would still taste delicious, but it would lack the beautiful end product that you get from the bundt pan shape.
Yes! I love any recipe that can be prepped ahead of time. This breakfast bundt cake can be made the night before, and instead of baking, you will want to cover it tightly with plastic and place it in the fridge. When you’re ready the next morning, just pop it in the oven
Other Easy Brunch Recipes
- Easy Pancake Muffins
- Egg Bites
- Sheet Pan Pancakes (Soft & Fluffy)
- Easy Egg and Cheese Souffle
- Sheet Pan Breakfast
- Breakfast Burritos
- French Toast Rolls-Ups
- Cinnamon Roll Waffles
- Dunkin Omelet Bites
Breakfast Bundt Cake
Ingredients
- 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 tsp kosher salt
- ½ tsp fresh cracked black pepper
- 12 large eggs
- 1 cup whole milk
Instructions
- Preheat the oven to 400 degrees. Lightly spray a 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 – 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.
Jenn’s Notes
- To Store: Store any leftovers in an airtight container in the fridge for up to 2 days.
- To Freeze: I don’t recommend freezing your breakfast bundt cake. It doesn’t tend to thaw well. This is the best when it’s served fresh.
- To Reheat: To reheat, simply place a piece of breakfast bundt cake in the microwave in 30-second increments, until heated through.
I Want to impress my friend on his birthday with your Breakfast Bundt cake but cannot locate potatoes O’Brien or even a substitute. Do you have a suggestion? Also, does A nonstick pan pan need to be oiled before adding ingredients?