Savory breakfast Bundt looks scrumptious

Ingredients:
12 large eggs
2 cups low-fat milk
1 cup heavy cream
1 cup diced ham
2 cups chopped spinach
8 cups sweet Hawaiian bread diced cubes
1/4 teaspoon each of minced garlic and cumin
2 cups frozen shredded hash browns
1/4 cup chopped green onions
2 cups shredded cheddar and colby jack cheese blend

Instructions:
1. Preheat your oven to 200°C and grease a bundt cake pan thoroughly.
2. In a pan, heat olive oil, and sauté baby spinach until wilted. Add minced garlic, toss to combine, then set aside to cool.
3. In another skillet, fry hash browns in olive oil until lightly browned. Set aside to cool.
4. Build your breakfast bundt in this order: Layer half of the diced bread. Add diced ham, green onions, sautéed spinach, cooled hash browns, and 1 cup of shredded cheese. Top with the remaining bread cubes.
5. In a medium-sized bowl, whisk together eggs, milk, cream, salt, pepper, and cumin until combined.
6. Pour the mixture into the greased bundt cake pan, evenly distributing the ingredients. Cover the pan with foil and let sit for a few minutes. Top with remaining shredded cheese.
7. Bake in the preheated oven for 40 minutes or until the top is golden brown, and the cake is set in the center.
8. Allow the Savory Breakfast Bundt Cake to cool for about 10 minutes before carefully inverting it onto a serving platter.
Slice and serve your delicious Savory Breakfast Bundt Cake. Enjoy!

Note: This recipe can be customized to your liking by adding or substituting ingredients such as sautéed onions, mushrooms, or different types of cheese.
Whether you're hosting a brunch gathering or looking for a delightful breakfast option to enjoy with your family, this

Savory Breakfast Bundt Cake is a fantastic choice. Its savory flavors, combined with the beautiful presentation, will make it a standout dish on any breakfast table

Hawaiian Bread​

Hawaiian bread is sweet, fluffy, and so delicious. This recipe is easy to make and will bring the flavor of Hawaii home from vacation.
Submitted by Saundra
Prep Time:

20 mins
Cook Time:

30 mins
Additional Time:

1 hr 45 mins
Total Time:

2 hrs 35 mins
Servings:

20
Yield:

3 round loaves

Ingredients​

• ½ cup warm water (110 degrees F/45 degrees C)
• 2 (.25 ounce) envelopes active dry yeast
• 1 cup pineapple juice
• ¾ cup white sugar
• 3 eggs
• ½ cup butter, melted
• ½ cup water
• 1 teaspoon vanilla extract
• ½ teaspoon ground ginger
• 6 cups all-purpose flour

Directions​

1. Pour warm water into a bowl; add yeast and let stand until it begins to form a creamy foam, about 10 minutes.
   
   
2. Beat yeast mixture, pineapple juice, sugar, eggs, melted butter, 1/2 cup water, vanilla, and ginger together in a large bowl. Stir in 1/2 of the flour until no dry spots remain. Stir in remaining flour, 1/2 cup at a time, mixing well after each addition to form a stiff dough.
   
   
3. Place dough in a large, lightly-oiled bowl and turn to coat. Cover with a towel and let rise in a warm place until doubled in volume, about 1 hour. Meanwhile, lightly grease three round cake pans; set aside.
   
   
4. Deflate dough and turn it out onto a well floured surface. Divide dough into three equal pieces and form into round loaves. Place the loaves in the prepared cake pans; cover with a towel and let rise in a warm place until doubled in volume, about 40 minutes. Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
   
   
5. Bake loaves in the preheated oven until top is golden brown, and the bottom of a loaf sounds hollow when tapped, about 25 to 30 minutes.
   

Nutrition Facts​