About this Recipe
This Breakfast Bundt Bake is perfect for a brunch. The presentation is fancy enough to garner accolades, but the recipe is simple enough that anyone can make it. We have put our own twist on the original recipe that we found on the internet, substituting a few ingredients and changing up the method a little. There are many tasty ingredients in this Breakfast Bundt recipe.
We made our own hash browns rather than using frozen ones. We went slightly past the par-boiled status of the potatoes, then, refrigerated the boiled potatoes so they would be nice and firm when we shredded them into hash browns. We used a baked light rye loaf of bread that we buy from our local Farmers Market and as it comes whole and not pre-sliced, we were able to chop the bread cubes into the size we wanted for the recipe.
We always shop from our local butcher when we do use meats and pre-cooked sausage as they make this wonderful turkey sausage that is not too spicy, nice and lean and has no additives or preservatives.
1. Plan at least a day or a few hours ahead if you are making your own hash browns so they can be refrigerated before shredding. We find they stay firmer than shredding right after they are cooked.
2. Grease the bundt pan well and use a good quality bundt pan so the baked egg mixture will not stick when you go to remove it.
3. Give yourself enough preparation time if you are taking it to a potluck brunch. We suggest at least 1-2 hours IF you are doing it all at the same time. Refrigerate until you are ready to go to the event.
4. If this seems like too long a process making this amazing recipe from scratch all at once, you can spread out the preparation over two days. You could make and shred the hash browns the day ahead, cube the bread and chop the spinach. If you have prepped all the ingredients ahead, you just need to assemble and we would suggest giving yourself at least an hour, plus leaving at least 30 minutes for the egg mixture to soak into the bundt before baking it.
5. Use a hand immersion blender if you have one to beat the egg mixture. This makes the mixture very light and fluffy. You could also do it in a large blender.
6. Be sure to let the ingredients you fry cool down before pouring the egg mixture over them.
3 Tablespoons butter, divided (or maybe a bit more butter if needed when browning the hash browns)
4-5 potatoes, boiled and turned into hash browns (2 cups worth)
1/4 cup onion, finely diced
1 small garlic clove, minced
2 cups fresh spinach, chopped into small pieces
500grams turkey sausage (or sausage of your choice), cut into small thin pieces
2 cups cheese, Monteray Jack or your choice, grated
8 cups bread cut into 3/4 inch cubes (we used light rye bread)
12 large eggs
3 cups cream (not whipping cream)
1 teaspoon dry mustard
1 teaspoon salt
1 teaspoon pepper
pinch of cayenne
Preheat the oven to 400 degrees F. Oil the bundt pan well. We used grapeseed oil. You will also need a large frying pan.
1. Saute the onion and garlic in one tablespoon of the butter in a large skillet for 3-4 minutes until soft. Add the spinach and saute just until spinach is wilted. This only takes a minute or two. Transfer the contents into a large mixing bowl.
2. Next lightly pan fry the sausage pieces in the same skillet, just to brown them up then stir into the spinach mixture to combine evenly.
3. Add the remaining butter to the skillet and fry the hash browns to lightly brown and crisp a little. If you feel you need to add a little bit more butter, please do so. Shut off, transfer to a plate to cool, set aside.
*NOTE: Be sure all the ingredients that you have just fried are not hot when you assemble the bundt.
4. In another mixing bowl whisk the eggs, cream, mustard, salt, pepper and cayenne together using a hand immersion blender to make them really fluffy. If you don't have a hand immersion blender, you can use a regular blender.
5. In the greased bundt pan make a layer of half of the bread cubes. Do a layer of the spinach/sausage mixture, then put the hash browns, the shredded cheese and the remaining bread cubes.
6. Pour the mixed egg mixture over the contents in the bundt pan. Make sure the top is thoroughly wet. Use you fingertip to lightly press and settle the contents into the egg mixture. Let stand for at least 30 minutes to absorb.
7. Cover with aluminum foil and bake for 40-50 minutes or until a knife inserted in the center shows the eggs are not runny. Check at 40 minutes. You want the top to be lightly browned so remove the foil for a few minutes at the end. If it has not browned at all, turn on the broiler but DO NOT WALK AWAY. This process will happen very quickly and you do not want to burn the top.
8. To remove, run a knife around the inside and outside edges of the bundt pan. Place inverted plate onto the top of the bundt pan the flip the contents onto the plate. Serve immediately.
Tips on Bundt Pans and Cleaning.
The type of bundt pan you bake in does make a difference in the results you will get. We are all very familiar with the various types of frying pans there are because we use them more frequently in our food preparation than a bundt pan. There are some surfaces that food does not stick to such as teflon and the rock pans, and others like stainless steel that are more fussy when it comes to certain foods.
Bundt pans are the same and there are many brands and finishes you can buy. When we selected and purchased our bundt pan we did some research first.
We knew we wanted a pan that would give good results, and not be a problem with food sticking to it or that it would be difficult to clean. Often the recipes you use when making a bundt have a lot of ingredients in them and you want to give yourself the best opportunity that whatever you are making is going to turn out the best it can. The prices vary from one finish and brand to the next but if you know what results you are wanting, the research and paying for the best one you can afford is worthwhile.
There are a few things to look for when you purchase a bundt pan. Choose a pan that is nonstick metal. Aluminum pans are best as they conduct the heat very well. Glass and ceramic pans do not conduct heat evenly. Silicone is too floppy and will not give you that beautiful shape you expect from a bundt.
Choose a pan that has a lighter color metal to prevent over-browning that can occur with pans that have a dark finish.
Grease the non-stick pans, even though they say you do not need to. The baked goods should then easily slip out.
Consider the size of the bundt you purchase based on the recipes you want to do. A 10-12 cup bundt pan is standard for most recipes. There are large 15-cup bundt pans and baby size bundt pans. You need to know what your recipe is and have the correct volume ingredients for the size you are using.
Decide on the design of the pan. There are straight edge pans and decorative ridged pans which give a pretty impressive result. With the ridged pans be sure to take extra care when greasing them that you get all the cracks and crevices done.
The best way to clean your bundt pan is with a sink filled with hot water and soap. You can wipe the dirty pan out first with a paper towel if there is any food debris on it. Next place it into the water to soak. If you have a really good non-stick surface on the bundt pan, and you have greased it before using, clean up should be very easy. Use a soft dishcloth to wash gently. If you have a bundt pan with a stubborn surface and the food has stuck to it, give it 20-30 minutes to soak then gently scrub. If the pan has crevices use a toothbrush or bottle cleaner to get into those areas.
Always dry the bundt pan and store upside down so dust does not settle into the pan.
Many non-stick pans say to use the dishwasher, but we suggest you just hand wash. It will lengthen the life of the pan.
The main TIP, If you don't have a bundt pan and want one is do your research on the different brands available and what their features are.
Our Kentucky Butter Cake recipe is one of our most popular recipes. Tried and true, moist and delicious, you may want to give it a try!