Breakfast Bundt

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    • #379812

      this is the easiest breakfast casserole to throw together. spray the pan generously with non-stick spray or grease it heavily with butter.

      1 cup diced Ham
      2 c tater tots or Shredded Hash Brown Potatoes (frozen)
      1 dozen whisked eggs
      1 can (8) Refrigerated biscuits (or 6 cups of Hawaiian bread torn into cubes)
      2 c. shredded cheese, whatever you like
      1/4 c milk
      1 tsp salt
      1/2 tsp freshly ground black pepper.

      Optional: scallions (sliced thinly!)

      Whisk the eggs and milk together, add salt and pepper, ham, frozen tater tots or shredded hash brown potatoes. Add cheese and 1 can of biscuits (cut them into quarters!).

      Dump into a greased bundt pan. Bake on 400 degrees for 45 mins. When done flip onto platter and cut and serve.

      Serves 8-10

      Note: If I have any one hand, I’ll add a scallion or two sliced really thinly, but it’s optional.

      Recipe Adapted from Melady Cooks (I didn’t have everything on hand to make hers!) Photo by Melady Cooks

      Bundt Breakfast Bake Using Leftover Hawaiian Bread

      1 cup ham, cubed (or 1 pound crisp-cooked bacon, crumbed)
      2 cups chopped spinach
      1/2 teaspoon garlic salt
      1/4 teaspoon black pepper
      1/4 tsp white pepper
      a pinch of cayenne
      2 cups shredded frozen hash browns
      8 cups bread; cut into small cubes
      1/4 cup green onions; thinly sliced
      1 dozen eggs
      3 cups of Half & Half OR 2 cups milk AND 1 cup heavy cream
      Salt & Pepper
      1 teaspoon dry mustard
      2 cups shredded cheese

      Preheat oven to 400°F & generously butter the bundt pan.
      Saute the spinach with garlic salt, black pepper, and white pepper, then set aside to cool.
      In the same hot skillet, add a pat or 3 of butter (or a drizzle of oil) and fry the hash browns until crispy. Season with salt & pepper.

      Beat the eggs, half and half, ground mustard, and cayenne pepper together, add the sliced green onions.

      Put a layer of bread cubes, ham, spinach, and shredded cheese in the bundt pan, repeat the layers, finishing with a layer of shredded cheese.

      Pour the egg mixture over the top. Filling the pan. It won’t all go in at first, you’ll have to give it time for the bread to absorb the egg mixture. Let it rest 15 minutes, add more egg/milk mixture.

      Bake for 40 minutes or until a knife inserted in the middle comes out clean.

      • This topic was modified 8 months ago by .
      • This topic was modified 8 months ago by .
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    • #464216

      Do you mix the cheese and quartered can of biscuits in with the rest or just drop on top and then dump into the Bundt pan? It sounds fabulous, just want to get it right;-D

      • #592752

        It says to combine all of the ingredients and then pour it into a greased bundt pan. So the items are mixed, not layered.

    • #592745

      Good question! I don’t understand why it wasn’t answered

    • #593264

      Thanks Liss!  I’m the only one that eats breakfast.  Well, Duchess does, but she doesn’t like eggs (what cat doesn’t like eggs?  Mine!!) 

      Since I whip up all sorts of big batch biscuit sandwiches, frittatas, quiches, burritos, etc. and freeze them…I’m thinking that I could make this, then slice and freeze. 

      With the other items I wrap them in wax paper, place in individual baggies, lay on a pan, and freeze.  When frozen, I then place all in a large baggie and lay flat on top of other items in the freezer. 

      Since it’s breakfast, I make sure to keep these items on top and never place anything on top of them.  Now you know why my breakfast menu cost is so low most of the time. 

      Sometimes it jumps up, but that is because I had to buy items to make to freeze;-D  I’ll let you know how it works out. 

      It should since the other items go in the microwave frozen.  And…I’ll let you know the amount of time it takes for a frozen slice and a defrosted slice in the microwave.

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