▢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.