Ham And Spinach Breakfast Bundt Cake

Have you ever craved something savory, warm, and comforting to anchor your morning? Something that’s both hearty and satisfying, but also beautifully unique?

This Ham and Spinach Breakfast Bundt Cake Recipe is one of my absolute favorites. I first made it for a cozy Sunday brunch with friends, and now it’s become a go-to for holidays or weekend mornings. I’m Janina Eichelberger, and this is a dish that makes mornings better. It’s packed with ham, spinach, cheese, and so much love.

Why You’ll Love This Recipe

Perfect for brunch: This bundt cake looks impressive but is simple to make. It’s ideal for holidays, potlucks, or weekend brunch.

Hearty and filling: The eggs, bread, ham, and cheese come together for a satisfying, protein-packed dish that’s truly a full meal.

Make-ahead magic: You can prep it the night before and bake it in the morning. Just pour your coffee and relax.

Customizable ingredients: Swap in whatever cheese you love, add veggies, or change up the seasoning to suit your taste.

One-dish convenience: Everything bakes in one pan. No need to juggle multiple skillets or sides.

Crowd-pleaser flavors: Kids and adults alike go for the golden cheese, savory ham, and soft egg-soaked bread.

Texture heaven: The custard bakes everything into a soft, rich interior while the top gets golden and cheesy.

Ham And Spinach Breakfast Bundt Cake delight: This dish hits the sweet spot between a casserole and a quiche, all with stunning bundt cake presentation.

Great leftovers: It stores and reheats like a dream, making it perfect for busy weekday mornings.

Ingredients You’ll Need

For this bundt cake, you’ll need fresh, flavorful building blocks that create rich taste and satisfying bite in every slice.

Ham is the savory anchor of the dish. You want a good quality ham, preferably thick-sliced and then diced into hearty cubes. Avoid deli-sliced varieties which can dry out. Smoked or honey-baked ham works great here, adding depth.

Spinach brings in earthiness and a pop of green. Fresh spinach is ideal, chopped and cooked down before layering. If using frozen, thaw fully and squeeze out every bit of moisture to avoid sogginess.

Shredded hash browns contribute texture and a bit of crispiness. Frozen hash browns are convenient and hold up well in baking, but grate fresh potatoes if you prefer that homemade touch. Just make sure they’re drained.

Green onions add a mild bite and brightness that balances rich ingredients. Use both white and green parts for layered flavor. Chives or shallots can be substituted.

Bread is the base of the bundt. Go for crusty, day-old bread like sourdough, French, or Italian. Cubed into bite-sized pieces, it should soak up the custard without getting mushy. Avoid very soft sandwich bread.

Eggs form the custard, binding the cake together and adding richness. Use large or jumbo eggs, and whisk them thoroughly for even texture.

Milk and heavy cream round out the custard. The cream adds indulgence and body; full-fat milk is preferred.

Shredded cheese brings gooey melt and punchy taste. Try sharp cheddar, Monterey Jack, or Gruyère. Feel free to mix cheeses for layers of flavor.

Salt, black pepper, garlic powder, and cayenne pepper season the vegetables subtly, enhancing every bite.

Additional seasoning for the custard includes more salt, pepper, and dry mustard. That dry mustard boosts flavor depth and pairs nicely with the ham.

Variations

This breakfast bundt cake is flexible enough to match your lifestyle, mood, or pantry.

For a healthy version, reduce the cheese to 1 cup and swap heavy cream for extra milk or unsweetened almond milk. Add extra greens like kale or zucchini to increase fiber and lower fat without sacrificing taste.

Making a budget-friendly version? Use leftover bread, diced ham from a discount deli cut, and frozen spinach. You can also reduce the total number of eggs by two without affecting texture drastically. Go with basic cheddar to keep things affordable.

To please picky eaters and little ones, skip the cayenne and use a milder cheese like mozzarella. Fold in diced bell peppers instead of green onions for a sweeter flavor. This version comes out creamy yet mild—perfect for sensitive palates.

Want a flavor twist version? Replace ham with cooked bacon or spicy chorizo. Add caramelized onions or sun-dried tomatoes for complexity. Swap the dry mustard for smoked paprika for a deeper, smoky aroma. This creates a bold, bistro-style flavor.

How to Make Ham and Spinach Breakfast Bundt Cake Recipe

Step 1

Start by prepping your vegetables and proteins. Heat a skillet over medium heat and add the chopped spinach. Cook until it wilts completely and releases its water. This step is more important than many expect—if you skip draining the moisture, your bundt cake will turn out soggy. Transfer the wilted spinach to a paper towel or clean cloth and squeeze out any remaining liquid. Set it aside.

In the same pan, add a bit of oil if needed and toss in the shredded hash browns. Stir continuously so that they don’t stick and cook unevenly. Let them achieve a golden brown color across most surfaces. This adds not just crisp texture to the bundt but rich, caramelized flavor as well. Once browned, season with ½ teaspoon salt and ¼ teaspoon black pepper and remove from heat.

Step 2

Grease your bundt pan thoroughly with butter, oil, or non-stick spray. Every groove and angle needs attention. A well-greased pan ensures the final bake won’t stick, and your beautiful bundt shape will release easily after baking.

Start layering with half of the cubed bread. These cubes should be about ¾ inch—bite-sized but able to hold shape with liquid soaking. On top of this first bread layer, distribute the diced ham evenly. Layer on your wilted spinach, chopped green onions, and golden hash browns.

Next, sprinkle half of your shredded cheese over the top of the fillings, creating an early cheesy center. Then layer the remaining bread cubes on top. Distribute everything evenly to avoid hollow spots in the finished slice.

Step 3

In a large mixing bowl, whisk together the eggs until well combined. Add milk and heavy cream, then whisk again. Season this custard base with ½ teaspoon salt, ½ teaspoon black pepper, and 1 teaspoon dry mustard. Mix until fully incorporated.

Slowly pour the custard over the layered bread and fillings in your bundt pan. Use a spatula to gently press down on the ingredients so that the custard soaks into every pocket. This step is crucial. Let it sit undisturbed for about 30 minutes. This allows the bread to fully absorb the custard, leading to a cohesive texture when baked.

Before popping it into the oven, sprinkle the remaining cheese over the top for that irresistible golden crust. Bake in a preheated oven at 400°F (204°C) for 40 minutes. You’ll know it’s ready when a knife inserted into the center comes out clean. The top should be golden brown and bubbling slightly.

After baking, let it cool for 5 to 10 minutes. Place a plate over the top of the pan and flip it carefully to release the bundt. If you greased it well, it should slide right out. Slice and serve warm, garnished with fresh herbs or a dollop of sour cream if desired.

Pro Tips for Making Ham and Spinach Breakfast Bundt Cake Recipe

Pressing the mixture down gently before baking improves structure and helps the custard distribute evenly. If you skip this, some parts might cook too dry while others stay soggy.

Use crusty, slightly stale bread for the best texture. Fresh bread can get overly mushy when soaked. Letting it sit out overnight works well.

Cheese choice matters more than you think. Sharp cheddar gives bold flavor, while a mix of cheddar and mozzarella creates excellent melt and stretch. Avoid cheeses that are too greasy or stringy—they can cause uneven baking.

Don’t rush the resting time after pouring the custard. That extra 30 minutes lets the bread absorb moisture evenly. It’s a simple pause that guarantees fluffier texture and reliable structure.

Avoid overbaking, which dries out the custard. Once the center tests clean and the top is a rich golden brown, it’s ready. Trust the knife test over time.

Make ahead to save time. You can assemble the whole thing, cover, and refrigerate overnight. Just bake as normal in the morning—it’ll taste fantastic and save you valuable time.

Let the bundt cool slightly before flipping. A hot, rushed flip can make your layers fall apart inside the pan. Patience pays off with beautiful presentation.

Storing Leftovers

Store leftovers in an airtight container or tightly wrapped in the refrigerator. It keeps well for 3 to 4 days. Ensure it’s fully cooled before storing to avoid condensation, which can make the texture unpleasant. You can also slice the bundt into individual portions and store separately for grab-and-go breakfasts. Refrigerated leftovers maintain most of their original flavor and reheat beautifully.

Freezing

This recipe freezes exceptionally well. Wrap the entire bundt or individual slices tightly in plastic wrap and then foil. Freeze for up to two months for best quality. Thaw slices overnight in the refrigerator or use your microwave’s defrost setting. While freezing may slightly soften the bread texture, the flavors remain just as robust, and it’s a great way to enjoy meal prep without sacrificing taste.

Reheating

For best results, reheat slices in the oven at 350°F (175°C) for about 10 to 15 minutes. This keeps the edges crisp and the center warm. If microwaving, use medium heat and cover loosely with a damp paper towel to prevent drying out. Avoid overheating—your custard should stay tender without becoming rubbery. For whole bundts, reheat covered with foil in the oven for 25 to 30 minutes, removing foil toward the end.

FAQs

Can I make this breakfast bundt without ham?

Yes, absolutely. You can substitute ham with plant-based sausage, cooked bacon, or even roasted vegetables. The key is keeping the same quantity and making sure your substitution is fully cooked. This ensures the texture remains balanced and you still get that wonderful savory element.

Can I use a different kind of cheese?

Definitely. Sharp cheddar works best for flavor, but other good options include Gruyère, mozzarella, Monterey Jack, or pepper jack. If you prefer a milder taste, go with a white cheddar or Colby. Mixing two types will give you both meltiness and depth.

Is this recipe good for meal prep?

Yes, it excels at meal prep. Make the full recipe, then cool it down and portion into slices. Store in airtight containers in the fridge or freezer. Just reheat for a warm, hearty breakfast without much effort all week long.

What if I don’t have a bundt pan?

If you don’t own a bundt pan, no problem. Bake it in a deep round cake pan, a springform pan, or even a casserole dish. It won’t have the same shape, but the result will taste just as fabulous. Just adjust the bake time as needed depending on the pan depth.

Can I make this vegetarian?

Yes, simply skip the ham and add extra veggies like mushrooms, red bell pepper, or zucchini. Make sure all veggies are cooked and drained before adding. You’ll still get rich flavor and satisfying texture from eggs, cream, and cheese.

Why do I need to let it rest before baking?

Letting it rest gives the bread time to soak up the custard, almost like a savory French toast. Skipping this step leads to uneven texture—some bites too dry, others soggy. Give it that 30-minute rest for the perfect result.

What’s the best bread to use?

A crusty, thick bread like sourdough, French, or Italian loaf works best. It soaks up custard without falling apart. Avoid very soft sandwich breads or anything spongey. Day-old bread has the perfect absorbent quality for this recipe.

Final Thoughts

There’s something truly special about starting your day with a meal that feels like a celebration. The Ham and Spinach Breakfast Bundt Cake Recipe brings people together with its beautiful shape, comforting flavors, and satisfying texture. Whether it’s for Sunday brunch, a holiday breakfast, or a weekday treat, it never fails to impress. From the melty cheese to the savory ham and vibrant spinach, every bite offers something to savor. I hope it finds a place in your kitchen as it has in mine—warming hearts and filling plates, one delicious slice at a time.

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