Ingredients
Scale
- 1 heaping cup ham, diced in 3/4" cubes
- 2 cups fresh spinach, chopped
- 1/2 teaspoon salt (for vegetables)
- 1/4 teaspoon black pepper (for vegetables)
- 1/4 teaspoon garlic powder or minced garlic
- Large pinch cayenne pepper
- 2 cups shredded hash browns (frozen works well)
- 8 cups bread, diced in 3/4" cubes
- 1/4 cup green onions, chopped
- 12 large eggs (or 8 jumbo eggs)
- 2 cups milk
- 1 cup heavy cream
- 1/2 teaspoon salt (for egg mixture)
- 1/2 teaspoon black pepper (for egg mixture)
- 1 teaspoon dry mustard
- 2 cups shredded cheese, divided
Instructions
- Prepare the Vegetables: Heat a large skillet over medium heat. Sauté the spinach until wilted. Remove and set aside. In the same pan, cook the hash browns until golden brown, stirring frequently. Season with salt and pepper to taste.
- Layer the Ingredients: Grease your Bundt pan thoroughly. Begin layering with half of the bread cubes, followed by the diced ham, wilted spinach, chopped green onions, golden hash browns, and half of the shredded cheese. Top with the remaining bread cubes.
- Create the Egg Mixture: In a large bowl, whisk together the eggs, milk, heavy cream, salt, pepper, and dry mustard until well combined.
- Combine and Rest: Pour the egg mixture evenly over the layered ingredients in the Bundt pan. Gently press down to ensure all ingredients are moistened. Let rest for 30 minutes to allow proper absorption.
- Bake to Perfection: Preheat your oven to 400°F. Sprinkle the remaining cheese over the top. Bake for 40 minutes, or until a knife inserted comes out clean.
- Serve with Style: Let rest for 5 minutes, then carefully invert onto a serving platter. Slice and serve while warm.
- Prep Time: 30 minutes
- Cook Time: 40 minutes Resting time: 30 minutes