Breakfast Bundt Cake

Name: Breakfast Bundt Cake (+Video)
Prep time: 20 min
Cook time: 60 min
Total time: 95 min
Ingredients: 6 cups (1/2 inch diced) French bread; 1 1/2 cups frozen potatoes o'brien; 8 ounce block cheddar cheese, small diced ((can use shredded)); 1 1/2 cups small diced ham; 12 large eggs ((yes, that is the correct amount)); 1 cup milk; 1/2 cup heavy cream; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 2.75 ounce packet white gravy mix; 2 cups water (or milk)

JUMP TO RECIPE

Breakfast Bundt Cake is a tasty breakfast that is easy to customize and combines all your favorite breakfast flavors into one, simple-to-make meal that is also easy to serve!

AN EASY, HEARTY BREAKFAST RECIPE

This breakfast bundt cake is THE breakfast to make when you have guests staying over or just want to serve your family a little something different than the usual breakfast routine! Start your morning with this show-stopping Breakfast Bundt Cake that’s as delicious as it is beautiful. This savory recipe combines breakfast favorites like fluffy eggs, ham, melty cheese, French bread pieces and a blend of seasoning all baked together in a bundt pan. Absolutely perfect for holiday mornings, weekend brunches, or when you want to make something the night before and just pop it in the oven in the morning!

A slice of Breakfast Bundt Cake being held above the rest of the cake.

FREQUENTLY ASKED QUESTIONS:

Can I make this breakfast cake ahead of time?

This would make for a great make ahead breakfast, you can let everything soak in the fridge overnight if you wanted then bake it off in the morning. Make sure you cover it with plastic wrap but take the plastic wrap off before baking. You may have to add a few minutes onto the cooking time since you’re starting from cold.

Can I use a different bread other than French bread?

Sure. Other bread that would be good, any thick cut white bread, brioche, or even croissants.

Can I swap out other ingredients?

Yes, this breakfast dish is easily customizable, just be sure to keep it to the same ingredient ratios so it bakes up properly.

What can I use instead of ham?

I love this with ham. But, you can easily swap it out for cooked and crumbled bacon or cooked ground sausage or leave it meatless if you prefer.

Can I use homemade gravy instead of the gravy packet?

Sure. If you have a good gravy recipe you enjoy, feel free to use that instead. I used the packet for simplicity of the recipe and not everyone may want the gravy. If you need to make a homemade version, you can try this. You’ll 2 Tablespoons of fat (like butter, oil or bacon grease), 2 Tablespoons of all purpose flour and 2 cups of milk.
Add the cooking fat of choice to a skillet and melt it over medium heat. Once melted, whisk in the flour. Stir constantly to create a smooth paste. Continue to cook to help remove the flour flavor. If you want a more golden brown color you can keep cooking, but don’t burn it. Gradually add the milk and continue to stir to help prevent it from clumping up. Bring the mixture to a gentle simmer and whisk frequently. It will thicken as it heats up. Once you’ve gotten it to your desired consistency, you can use it in the recipe. Additionally, you could add optional herbs and spices if desired.

How can I store leftovers?

Keep leftovers in the fridge for 3 days or you can freeze for up to 3 months.

A large slice of Breakfast Bundt Cake on a plate.

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

French bread– scroll up to see other bread ideas to try this recipe with.
frozen potatoes o’brien– I know people balk whenever I use frozen veggies and I don’t know why. Somehow people are mistaken that fresh is best and it’s just not true when it comes to frozen vegetables. If you prefer to take the extra time to prep and use fresh potatoes, I supposed you could do that instead but you’ll need to parboil them first and cut them up pretty small so they can be cooked up evenly and be small enough to eat. Frozen potatoes don’t have any preservatives or scary ingredients added to them, they’re just potatoes that have been picked and frozen at the peak of their freshness, so I know I’m getting good quality potatoes when choosing this option. Many times the frozen options can be better than the “fresh” options since we know they’re retaining all of their vitamins and minerals being frozen at their peak, when some fresh veggies aren’t always at their peak when picked and sold in grocery stores since they’ve had to travel to get there.
block cheddar cheese – You could use shredded cheese instead of cubing it and feel free to change out the cheese variety if desired.
ham– small diced. This is a great way to use up any leftover ham.
large eggs – yes, we do need quite a few eggs for this recipe.
milk – use whole milk if possible.
heavy cream– if you’re out of heavy cream, you could just sub it out for all milk, but I enjoy using the heavy cream for the extra creaminess factor plus, it’s a much thicker and will help keep this breakfast dish from being too runny.
garlic powder, onion powder, salt and pepper – please use the seasoning you prefer but I went with this combo since these are basic seasonings that most folks have in their pantry.
packet white gravy mix– this is optional for serving. I personally will add gravy to everything – ha! Not a fan of packet gravy? Make your own with the ingredients and instructions I shared above in the Frequently Asked Questions section.
water – just for making the optional breakfast gravy packet.

Eggs, French bread, frozen potatoes O'Brien, ham, milk, heavy cream, garlic powder, onion powder, salt, pepper, water, and a gravy packet.

HOW TO MAKE A BREAKFAST BUNDT CAKE

Preheat the oven to 400°F. Spray a 10-inch bundt pan with baking spray and set aside. In a large bowl, toss together the bread cubes, frozen potatoes, cheddar cheese, and ham.

A bowl of cubed bread, and a bowl of bread cubes, frozen potatoes, cheddar cheese, and ham.

Add this mixture to the bundt pan and slightly press it down into the pan.

A bowl of bread cubes, frozen potatoes, cheddar cheese, and ham and the mixture in a bundt pan.

In a large bowl, beat the eggs, milk, cream, garlic powder, onion powder, salt, and pepper until well combined.

A bowl waiting to be mixed and a bowl of eggs, milk, cream, garlic powder, onion powder, salt, and pepper mixed together.

Carefully spoon the egg mixture over the ingredients in the bundt pan. Place on a sheet tray to catch any drips, just in case. Bake for 60 minutes, cover with a tent of foil to prevent over-browning after the first 20 minutes.

An unbaked Breakfast bundt cake and a baked Breakfast Bundt Cake.

Once cooked, allow to sit for 15 minutes at room temperature with the foil on top. While you wait, make the gravy mix per the directions on the back of the package.