Breakfast Bundt Bake
This breakfast bundt bake is a hearty, all-in-one meal packed with eggs, cheese, and your favorite breakfast staples baked into an impressive presentation. It’s an easy make-ahead option that’s perfect for busy mornings or feeding a crowd.
Breakfast feels a little extra special when it comes out of the oven in a bundt pan.
We eat with our eyes first after all, and nothing beats the impressive presentation of this breakfast bundt bake.
This recipe layers cubed bread, hash browns, diced ham, cheese, and eggs into one hearty, delicious dish.
Serve it up with a big scoop of white gravy for a weekend brunch that will feed the crowd without a lot of active prep.
Ingredients
To make this you’ll need:
- French bread– Cubed into 1″ pieces
- Hash browns– Frozen cubed hash browns
- Ham– Diced
- Cheese– Cheddar
- Eggs– A full dozen
- Dairy products– Heavy cream and milk. If you would prefer to use all one or the other, use all heavy cream for a richer flavor.
- Spices– Garlic powder, onion powder, salt, black pepper
- Gravy ingredients– White gravy mix and milk
How to Make
Making this breakfast bundt bake is pretty easy!
While the oven preheats to 400 F, toss together the the bread, hash browns, ham, and cheddar cheese in a large bowl.
Transfer the bread mixture to a 10” bundt pan you’ve sprayed with a liberal amount of cooking spray.
In a separate large bowl, whisk together the eggs, cream, milk, garlic powder, onion powder, salt and pepper until well combined.
Pour the egg mixture over the bread mixture.
Bake in the preheated oven for 60 minutes or until the eggs are set.
Remove the bundt from the oven and let it cool for 15 minutes.
While the bundt cools, whisk together the gravy mixture and milk in a small saucepan over medium heat.
Bring the gravy to a light boil.
Then turn the heat off and let it stand a couple minutes to thicken.
When the bundt has had a chance to set and the gravy has thickened, turn the bundt out onto a serving plate.
Serve in slices with a drizzle of gravy.
Enjoy!
Storing
This breakfast bake stores very well in the fridge.
Store it tightly covered in the bundt pan itself or transfer it to an airtight container.
It will keep for up to 4 days in the fridge.
Reheat slices in the microwave until warmed through.
Tips and Tricks
- You can substitute other meats for the ham if you prefer. Cooked, crumbled sausage or bacon would both work.
- Make sure you are using the cubed hash browns instead of shredded or patties.
- Don’t skip the setting time. This gives the eggs a chance to firm up.
Other Breakfast Bakes
This breakfast bundt bake dresses up a basic bake easily for a pretty presentation fit for any special occasion.
Looking for other breakfast bakes?
Try these:
- Bacon Egg & Cheese Biscuit Breakfast Bake
- Blueberry Croissant Bake
- Cheesy Sausage & Apple Breakfast Casserole
- Loaded Hashbrown Casserole
- Blueberry Pancake Casserole
- Sausage & Gravy Breakfast Skillet
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Breakfast Bundt Bake
Ingredients
- ½ loaf french bread cubed into 1” pieces
- 2 cups frozen cubed hash brown
- 1 cup small diced ham
- 1/2 cup small diced cheddar cheese
- 12 large eggs
- ¾ cup heavy cream
- ½ cup milk
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon cracked black pepper
- 1 2.75 oz. packet white gravy mix
- 2 cups milk
Instructions
- Preheat the oven to 400 F. grease a 10” bundt pan with a liberal amount of cooking spray, set aside.
- In a large bowl, toss together the the bread, hash browns, ham, cheddar cheese. Transfer to the prepared baking pan.½ loaf french bread, 2 cups frozen cubed hash brown, 1 cup small diced ham, 1/2 cup small diced cheddar cheese
- In a separate large bowl, whisk together the eggs, cream, milk, garlic powder, onion powder, salt and pepper until well combined. Pour over the bread mixture.12 large eggs, ¾ cup heavy cream, ½ cup milk, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon salt, ¼ teaspoon cracked black pepper
- Bake in the preheated oven for 60 minutes, or until the eggs are set.
- Allow to cool for 15 minutes before inverting onto a serving plate.
- Meanwhile, in a small saucepan over medium heat, whisk together the gravy mix and milk and bring to a light boil. Allow to stand a couple minutes to thicken slightly before serving with the bundt cake.1 2.75 oz. packet white gravy mix, 2 cups milk
Notes
- You can substitute other meats for the ham if you prefer. Cooked, crumbled sausage or bacon would both work.
- Make sure you are using the cubed hash browns instead of shredded or patties.
- Don't skip the setting time. This gives the eggs a chance to firm up.
Nutrition
recipe adapted from The Country Cook
