top of page

Omelet in a Bundt Cake

  • 1 cup diced ham

  • 2 cups baby spinach; chopped

  • 1/4 tsp minced garlic

  • 1/4 tsp pinch cayenne

  • 1/4 tsp cumin

  • 2 cups frozen shredded hash browns

  • 8 cups sweet Hawaiian bread diced cubes

  • 1/4 cup green onions; chopped

  • 12 large eggs

  • 2 cups low fat milk

  • 1 cup heavy cream

  • 2 cups shredded cheese cheddar and colby jack

  • Preheat oven to 400° F.

  • Spray bundt pan with non stick baking spray.

  • In a large saute' pan add olive oil, and baby spinach.

  • Sauté over medium high heat until the spinach is wilted.

  • Add your minced garlic and toss to combine with the spinach.

  • Remove the spinach from the heat and set aside to cool.

  • In a large skillet add olive oil and fry the hash browns till lightly brown.

  • Remove the hash browns from the heat and set aside to cool.

  • Begin to build your breakfast bundt.

  • First layer half of the diced bread.

  • Then add your diced ham, green onions, spinach, hash browns and one cup of shredded cheese.

  • Add the remaining bread cubes.

  • In medium sized bowl add your eggs, milk, cream, salt, pepper, cumin and cayenne.

  • Stir until combined.

  • Pour over the egg mixture over the bread in your bundt pan.

  • Cover the bundt pan with foil and allow to sit for 30 minutes.

  • Add the remaining cheese on top.

  • Bake in preheated oven for 40 minutes.

bottom of page