A Bundt-iful Breakfast Casserole – Rise And Shine, Sweetie!

You guys and gals won’t believe how quickly this breakfast casserole bakes up! Plus, it looks like everyone’s favorite cake…a bundt! Just slice yourself off a hunk and begin your morning with forkfuls of flavors. Ham, cheese. eggs, spinach…this breakfast bundt contains the works! And get this, if you have any leftovers they freeze up well! You can’t go wrong with this yummy breakfast recipe. Enjoy!

Check out what my mom had to say about this recipe:

I had 5 children under one roof at one time and making breakfast casseroles like this bundt always kept my brood happy, healthy, and fed.

Thanks for always making us GREAT breakfasts, mom!

 

Ingredients

1 heaping cup ham; diced

2 cups spinach; chopped

1/4 teaspoon black pepper

1/2 teaspoon Morton salt

cayenne pepper, to taste

1/4 teaspoon McCormick garlic powder or minced garlic

2 cups shredded hash browns

8 cups bread; diced (any kind will do)

1/4 cup green onions

12 large Eggland’s eggs

2 cups McArthur milk

1 cup Borden heavy cream

1/2 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon McCormick dry mustard

2 cups Kraft shredded cheese (use your favorite kind)

 

Instructions

Preheat oven to 400F.  Spray bundt pan with cooking spray or grease liberally.

Sauté spinach in a drizzle of oil in a large skillet over medium high heat until wilted. Season with salt, pepper and minced or granulated garlic. Set aside to cool.

Fry the hash browns in a drizzle of oil until lightly browned and beginning to crisp up. Salt and pepper to taste. Set aside to cool.

Layer half of the diced bread in a bundt pan.  Layer diced ham, green onions, spinach, hash browns and one cup of shredded cheese.  Cover with remaining bread cubes.

Whisk the eggs, milk, cream, salt, pepper, ground mustard and cayenne in a bowl, until well combined.  Pour over contents of bundt pan, making sure the top is thoroughly wet.  Press down lightly with your fingers to settle contents in the egg mixture.  Let stand on counter for 30 minutes to soak up the liquid.

Layer with final cup of cheese and bake in preheated oven for 40 minutes or until knife inserted in center shows eggs have set and are not runny.

10-12 servings, depending on size

Microwaves and freezes well.

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Quick Tip: Serve this amazing breakfast casserole with a side of hashbrowns and wheat toast for a complete breakfast.