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Writer's pictureJenn Clayton

Breakfast Bundt Cake

A delicious savory Breakfast that's perfect for busy mornings!! Lots of veggies too!

RECIPE:

4½ cups cubed french bread

2½ cups Ore-Ida Potatoes O’Brien frozen or generic version

2 cups shredded light cheese

1 cup diced ham

½ cup finely diced sweet yellow onion

1½ tsp kosher salt

½ tsp fresh cracked black pepper

12 large eggs

1 cup whole milk


Preheat the oven to 400 degrees. Lightly spray a 10-cup bundt cake pan with nonstick cooking spray. Set it aside.

Evenly layer the cubed french bread in the bottom of the prepared pan.

Evenly layer the potatoes on top of the bread layer.

Evenly layer the diced ham on top of the potatoes.

Evenly sprinkle the diced onions on top of the ham

Evenly sprinkle the kosher salt and pepper over the cheese layer.

Using a medium size mixing bowl, whisk together the eggs and milk. Slowly pour over the top of the bundt ingredients.

Bake uncovered on the middle rack of the oven for 45 - 50 minutes

Allow the breakfast bundt cake to rest for 5 minutes.

Place a flat heat safe dinner plate on top of the bundt pan. Using pot holders, grasp the edges of the plate and the lip of the bundt pan, carefully flip the plate and pan over. Remove the bundt pan and slice 10 - 2 inch servings. Serve immediately.

10 Servings:

2 points each

275 calories

13g fat

24g carbs

8g protein



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