Breakfast Bundt Casserole Recipe

🧂 Ingredients

• 1 cup ham

  (diced)
• 2 cups spinach

  (fresh, lightly chopped)
• ⅓ cup red bell pepper

  (finely diced)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon garlic powder

  (or minced garlic)
• ⅛ teaspoon cayenne pepper
• 2 cups frozen hash brown shredded potatoes
• 1 loaf Italian bread

  (cut into cubes)
• ¼ cup green onions

  (sliced thinly)
• 8 Jumbo eggs

  (or 12 large)
• 2 cups milk
• 1 cup heavy cream
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon dry mustard
• 2 cups shredded cheese

  (I prefer to use a combination of swiss/cheddar)

Instructions

• 1 Preheat oven to 400 degrees F. Spray bundt pan with cooking spray or grease
  liberally.
• 2 Sauté spinach in a drizzle of oil in a large nonstick skillet over medium high
  heat until wilted.
• 3 Season with salt, pepper and minced or granulated garlic. Set aside for several
  minutes to cool.
• 4 In same skillet fry the hash browns in a drizzle of oil until lightly browned
  and beginning to crisp up. Salt and pepper to taste. Set aside to cool.
• 5 In the bundt pan layer half of the diced bread. Layer diced ham, green onions,
  red bell pepper, spinach, hash browns and one cup of shredded cheese. Cover with
  remaining bread cubes.
• 6 In a bowl whisk the eggs, milk, cream, salt, pepper, ground mustard and cayenne
  until well mixed. Pour over contents of bundt pan, making sure the top is
  thoroughly wet.
• 7 Press down lightly with your fingers to settle contents in the egg mixture. Let
  rest for 30 minutes to absorb the liquid.
• 8 Layer with final cup of cheese and bake for 40 minutes or until knife inserted
  in center shows eggs have set and are not runny.

Nutrition Info