Rise and shine, breakfast lovers! This breakfast bundt cake is about to be your new favorite way to wake up.
This savory masterpiece combines all your favorite morning flavors in one delicious, ring-shaped dish. It features layers of fluffy eggs, melty cheese, and crispy tater tots studded with veggies and ham.
It’s a feast for the eyes and tastebuds!
Perfect for weekend brunches or holiday gatherings, it’s sure to impress. Who says you can’t have cake for breakfast?
Why You’ll Love This Breakfast Bundt Cake
Crowd-Pleaser: This impressive breakfast bundt cake is perfect for feeding a crowd at brunches, potlucks, or holiday gatherings.
Delicious and Savory: The combination of ham, cheese, vegetables, and spices creates a delectable medley of flavors. It’s taste bud-tantalizing!
Time Saver: Prepare this bundt cake the night before and bake it the next day for a stress-free and satisfying breakfast.
Versatile: Easily customize the ingredients to suit different tastes or dietary preferences, making it adaptable for various occasions.
Ingredients
- Ham: Diced ham provides a salty, savory flavor and hearty protein to the casserole.
- Red Bell Pepper and Red Onion: Diced peppers and onions add pops of color, crunch, and a subtle sweetness that complements the ham.
- Tater Tots: Thawed frozen tater tots form a crispy, starchy base and help bind the ingredients together.
- Cubed Day-Old Bread: Stale bread soaks up the egg custard, giving the bundt cake structure and texture.
- Large Eggs: Eggs create a rich, custardy base to hold all the ingredients together.
- Milk: It thins out the egg mixture to evenly coat the other ingredients.
- Heavy Cream: A splash of cream makes the egg custard extra rich and velvety.
- Shredded Cheddar and Mozzarella Cheese: Two kinds of cheese add savory flavor and help bind the casserole.
- Fresh Baby Spinach: It brings a pop of green color and extra nutrients to the dish.
- Seasonings: I use garlic powder, cumin, cayenne pepper, salt, and black pepper. The blend enhances the flavors of the ham, veggies, and cheese.
How to Make a Breakfast Bundt Cake
Making this cake is easier than you might think!
1. Prep. Preheat the oven to 400°Fahrenheit. Generously grease a 12-cup bundt pan with butter or nonstick cooking spray.
2. Mix. Add the eggs, milk, cream, garlic powder, cumin, cayenne, salt, and black pepper to a large bowl. Whisk until well combined.
3. Combine. Add the ham, bell pepper, onion, tater tots, bread cubes, cheese, and spinach to the egg mixture. Gently stir until everything is evenly coated.
4. Fill the pan. Pour the mixture into the prepared bundt pan. Cover the pan tightly with foil.
5. Bake. Bake for 30 minutes covered, then uncover and bake for 30-35 minutes until the top is golden brown and a knife inserted in the center comes out clean.
6. Cool. Allow the bundt cake to cool in the pan for 15-20 minutes. Carefully run a knife around the edges to loosen.
7. Serve Invert the pan onto a large serving plate. Shake it gently, and the bundt cake should release. Slice and serve warm. Enjoy!
Tips for the Best Breakfast Bundt Cake
Follow these tips for a cake to remember.
- Get it nice and greasy. Generously grease the bundt pan with butter or nonstick cooking spray to ensure the cake releases cleanly after baking.
- Be gentle! When adding the ham, veggies, tater tots, bread, and cheese to the egg mixture, stir gently until evenly coated. Overmixing can make the cake dense.
- Don’t forget to cool. Let the baked cake cool in the pan for 15-20 minutes before inverting onto a plate. Run a knife around the edges first to loosen it.
- Don’t hesitate. Breakfast bundt cake is best served warm from the oven. Slice into pieces and enjoy!
- Have fun with variations. Mix it up by trying different meats (bacon, sausage), veggies (mushrooms, broccoli), cheese, or seasoned tater tots. Customize to your tastes!
How to Store
Here’s how to keep leftovers fresh so you can enjoy your cake again.
To Store: Place the cooled cake in an air-tight container and refrigerate for up to 3 days. The unbaked mixture can be prepared in advance, covered tightly, and refrigerated overnight before baking.
To Freeze: Freezing is not recommended due to potential texture changes. But you can freeze the baked cake for up to 1 month if necessary. Wrap individual slices or the whole cake tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator overnight before reheating.
To Reheat: Warm individual slices in the microwave for 30-45 seconds or until warm. You can also reheat large portions in a 350°Fahrenheit oven for 10-15 minutes, covered with foil to prevent drying.
Breakfast Bundt Cake
4
servings10
minutes1
hour5
minutes510
This savory breakfast bundt cake bursts ham, veggies, potatoes, and cheese for a hearty and satisfying morning meal. It’s perfect for a crowd!
Ingredients
1 cup diced ham
1 cup diced red bell pepper
1 cup diced red onion
2 cups frozen tater tots, thawed
8 cups cubed day-old bread (like Hawaiian sweet rolls or French bread)
12 large eggs
1 cup milk
1 cup heavy cream
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
2 cups fresh baby spinach, chopped
1/4 tsp garlic powder
1/4 tsp cumin
1/4 tsp cayenne pepper
1/2 tsp salt
1/2 tsp black pepper
Instructions
- Preheat the oven to 400°Fahrenheit. Generously grease a 12-cup bundt pan with butter or nonstick cooking spray.
- Add the eggs, milk, cream, garlic powder, cumin, cayenne, salt, and black pepper to a large bowl. Whisk until well combined.
- Add the ham, bell pepper, onion, tater tots, bread cubes, cheese, and spinach to the egg mixture. Gently stir until everything is evenly coated.
- Pour the mixture into the prepared bundt pan. Cover the pan tightly with foil.
- Bake for 30 minutes covered, then uncover and bake for 30-35 minutes until the top is golden brown and a knife inserted in the center comes out clean.
- Allow the bundt cake to cool in the pan for 15-20 minutes. Carefully run a knife around the edges to loosen.
- Invert the pan onto a large serving plate. Shake it gently, and the bundt cake should release. Slice and serve warm. Enjoy!
This only serves 4?
Hi, Bobbi! The total servings will depend on how you slice the cake, of course. You’ll make it out of a regular-sized Bundt pan, so you could definitely get more than 4 slices out of it. But if you were serving it alone as a “complete breakfast,” you might want to cut it into fourths and serve chunks instead of slices, if that makes sense. So, you could say it serves a MINIMUM of four people. 🙂
I would like to make this in a casserole. Any suggestions?
Hi Janet!
This recipe should fit in a 9×13-inch baking dish.
Bake it for 30 minutes covered, then 20-30 minutes uncovered (likely closer to 20)
Hope this helps 🙂