July 31, 2017

Bundt pans aren’t just for cakes, they are for breakfast too. With just a small amount of preparation and 45 minutes of baking you can have a very impressive brunch on the table.

A breakfast Bundt can be adapted to your taste. You can add sautéed onion, bell pepper or even broccoli. They can also be made ahead and refrigerated and then baked the next day. These also reheat well. Bake one on Sunday to get your family through a couple of hectic weekday mornings.

 

Bundt Pan Breakfast

This has the ingredients of a traditional egg bake in the shape of a Bundt pan. I whisked this recipe together in less than five minutes. In the oven, it puffed up to be golden brown and easily flipped out onto a large dinner plate.

 

12 large eggs

8 oz ham, diced

2 cups tater tots, frozen

1 can (8) Pillsbury Grands biscuits (I used Homestyle), diced into quarters

2 cups shredded cheese (I used Sharp Cheddar)

1/4 cup milk

 

Preheat oven to 400 degrees. In a large bowl, lightly whisk eggs. Add remaining ingredients and gently fold until all ingredients are combined and coated with egg. Pour mixture into a greased Bundt pan. Bake for 45 minutes. When done flip onto platter, cut into large slices and serve.

 

Bundt-iful Breakfast Bake

This is a fancier and richer version of a Bundt Breakfast Bake by Lady Melady. It’s ideal for a holiday or to serve to company.

 

1 heaping cup diced ham, cooked and crumbled bacon or browned and crumbled breakfast sausage

2 cups fresh spinach, chopped

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon garlic powder or minced garlic

large pinch cayenne

2 cups shredded frozen hash browns

8 cups white bread, diced

1/4 cup green onions

12 large eggs

2 cups milk

1 cup heavy cream

1/2 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon dry mustard

2 cups shredded cheese (Swiss and Cheddar are a good combination)

 

Preheat oven to 400 degrees.  Spray Bundt pan with nonstick cooking spray or grease liberally.

Sauté spinach and garlic in a drizzle of oil in a large nonstick skillet over medium high heat until wilted. Season with salt, pepper. Set aside for several minutes to cool.

In the same skillet fry the hash browns in a drizzle of oil until lightly browned and beginning to crisp. Salt and pepper to taste. Set aside to cool.

In the Bundt pan layer half of the diced bread then layer diced ham, green onions, spinach, hash browns, and one cup of the shredded cheese.  Cover with remaining bread cubes.

In a bowl whisk together the eggs, milk, cream, salt, pepper, dry mustard, and cayenne until well mixed.  Pour eggs 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 sit for 20 minutes for bread to soak up the liquid.

Layer with the remaining cheese and bake in a preheated oven for 40 minutes or until a sharp knife inserted in the center shows eggs are set and not run



Makes 10 servings