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"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Breakfast Bundt Recipe

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This recipe for Breakfast Bundt is from Junction First Presbyterian Church's Timeless Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup diced ham
2 cups baby spinach; chopped
1/4 tsp minced garlic
1/4 tsp pinch cayenne
1/4 tsp cumin
2 cups frozen shredded hash browns
8 cups sweet Hawaiian bread diced cubes
1/4 cup green onions, chopped
12 large eggs
2 cups low fat milk
1 cup heavy cream
2 cups shredded cheese (cheddar and colby jack)
Directions:
Directions:
Preheat oven to 400º. Spray Bundt pan with non-stick baking spray.
In a large sauté pan, add olive oil and baby spinach. Sauté over medium-high heat until the spinach is wilted. Add minced garlic and toss to combine with the spinach. Remove the spinach from the heat and set aside to cool. In a large skillet, add olive oil and fry the hash browns till lightly brown. Remove the hash browns from the heat and set aside to cool.
Begin to build your breakfast Bundt.
First layer half the bread cubes. Then add the ham, onion, spinach, hash browns, and one cup of shredded cheese.
Add remaining bread cubes.
In a medium-sized bowl, add eggs, milk, cream, salt, pepper, cumin, and cayenne. Stir until combined. Pour egg mixture over the bread in the Bundt pan. Cover the pan with foil and allow to sit for 30 minutes. Add remaining cheese to top. Bake in preheated oven for 40 minutes.
Number Of Servings:
Number Of Servings:
8 - 10
Personal Notes:
Personal Notes:
Great served with fresh salsa.

 

 

 

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