Classic Breakfast Bundt Cake

Okay, here are a few recipes for savory breakfast bundt cakes that look similar to the one in your picture, featuring eggs, cheese, and often ham or sausage:

Recipe 1: Classic Breakfast Bundt Cake (Adapted from Princess Pinky Girl)

Ingredients:

• 1 loaf French bread, cubed
• 1 (20-30 ounce) package frozen O’Brien potatoes (or diced potatoes)
• 1 cup diced ham (or cooked sausage/bacon)
• 1/2 cup diced sweet yellow onion (optional)
• 2 cups shredded cheddar cheese (or your favorite cheese blend)
• Salt and pepper to taste
• 12 large eggs
• 1 cup whole milk
• Optional additions: chopped bell peppers, spinach, mushrooms, green onions

Instructions:

1. Preheat your oven to 400°F (200°C). Grease a 10-cup bundt cake pan with nonstick cooking spray.
2. In the prepared bundt pan, evenly layer the cubed French bread.
3. Top with an even layer of the frozen potatoes.
4. Sprinkle the diced ham (or other meat) over the potatoes.
5. If using, add the diced onions (and any other vegetables).
6. Sprinkle the shredded cheese evenly over the top. Season with salt and pepper.
7. In a medium bowl, whisk together the eggs and milk until well combined.
8. Slowly pour the egg mixture over the ingredients in the bundt pan, ensuring even coverage.
9. Bake uncovered for 45-50 minutes, or until the center is set and the top is golden brown.
10. Let the bundt cake rest in the pan for 5 minutes before carefully inverting it onto a serving plate.
11. Slice and serve warm.

Recipe 2: Sausage, Egg, and Cheese Savory Breakfast Bundt (Adapted from Bohm Bakes)

Ingredients:

• 1 ¼ lb sourdough bread, crusts removed, cut into 1-inch cubes
• ¾ lb ground breakfast sausage
• 1 small yellow onion, diced
• 2 cups fresh spinach
• 1 tsp kosher salt (or to taste)
• ½ tsp freshly ground black pepper (or to taste)
• 8 large eggs
• 1 cup vegetable broth
• ¼ cup milk
• 2 tsp hot sauce (optional)
• 2 cups shredded extra-sharp cheddar cheese

Instructions:

1. Preheat oven to 400°F (200°C). Spread the bread cubes in a single layer on a baking sheet and bake for about 15 minutes until dried out and lightly golden. Reduce oven temperature to 350°F (180°C). Grease a 10-cup bundt pan.
2. In a large skillet over medium heat, cook the sausage, breaking it into crumbles, until browned. Remove with a slotted spoon, reserving 2 tablespoons for garnish.
3. Add the diced onion to the skillet with the sausage drippings and cook until softened, about 5 minutes. Add the spinach and cook until wilted, about 1 minute. Season with salt and pepper.
4. In an extra-large bowl, whisk together the eggs, broth, milk, and hot sauce (if using). Season with salt and pepper.
5. Fold in the toasted bread cubes, cooked sausage (reserving some for garnish), and shredded cheese until well combined.
6. Transfer half of the bread mixture to the prepared bundt pan, packing it in tightly. Top with the spinach mixture, then the remaining bread mixture, packing it tightly.
7. Bake for about 30 minutes, until golden brown and no liquid is visible.
8. Let cool in the pan for 10 minutes. Invert onto a baking sheet.
9. Increase oven temperature to 400°F (200°C). Bake the inverted bundt for another 10 minutes until the top is crisp.
10. Transfer to a cutting board, garnish with the reserved sausage, slice, and serve immediately.

Recipe 3: Ham and Cheese Breakfast Bundt Cake with Crescent Rolls (Adapted from Jones Dairy Farm)

Ingredients:

• 5 large eggs
• ¼ cup milk
• 1 tablespoon salted butter
• 2 (8 oz) cans refrigerated crescent rolls
• 1 pound cooked ham, chopped
• 1 cup shredded cheddar cheese
• 1 cup shredded Swiss cheese

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, beat the eggs and milk until foamy.
3. Heat a 10-inch non-stick skillet over medium-high heat and melt the butter. Add the eggs and cook, stirring frequently, until scrambled but still slightly wet. Remove from the pan.
4. Open the crescent rolls and separate them into individual rectangles (8 total). Set aside three rectangles.
5. In a large bowl, mix the cooked scrambled eggs with the chopped ham and the cheddar and Swiss cheeses until well combined.
6. Place the remaining five crescent roll rectangles into a well-greased bundt pan, pressing them with your fingers to create a crust around the bottom and edges, ensuring it’s seamless.
7. Pour the egg and cheese mixture into the crescent roll-lined bundt pan, distributing it evenly.
8. Stretch and flatten the remaining three crescent roll rectangles and place them on top of the mixture, folding over the edges and sealing them with the dough in the bottom of the pan so no filling is showing.
9. Bake for 20 minutes, or until the crust is golden brown.
10. Let cool for 5 minutes, then use a spatula to loosen the edges. Place a heatproof plate over the pan, flip it over, and tap the bottom to loosen the bundt. Remove the pan.
11. If desired, top with additional cheese and bake for another 3-4 minutes until melted and bubbly. Serve warm.

These recipes offer variations on a savory breakfast bundt cake. Feel free to adjust the ingredients based on your preferences and what you have on hand! Enjoy baking!