Description
This savory breakfast bundt cake by Leslie Dabney @thevineyardmomliving is delicious and easy to prepare ahead of time, making it perfect for hosting a crowd or a Mother’s Day event without last minute stress or just for a relaxing weekend morning.
Ingredients
- 5 cups bread cubes (use a crusty bread)
- 2 cups frozen hash brown potatoes
- 1 cup cooked bacon, chopped
- 1 cup fresh spinach chopped 4 scallions, sliced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder 12 large eggs
- 1 cup milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1/2 ripe avocado, peeled, pitted and chopped 2 tablespoons fresh lemon juice
- 1/3 cup hot water
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
Make the cake
Preheat oven to 400°F. Spray a 10-cup bundt pan with nonstick spray. Layer the cubed bread into the prepared pan. Top with a layer of potatoes followed by the chopped bacon, spinach, and scallions. Add 1 cup of the shredded cheese.
In a large bowl, whisk together the eggs, milk, cream, salt, pepper, and garlic powder. Pour the egg over the layered ingredients in the bundt pan and top with remaining cheese. Bake uncovered for 40–50 minutes or until a knife inserted comes out clean. Remove from the oven and let sit for 5 minutes.
Cover bundt pan with a flat serving plate and invert. Gently remove the cake pan and you’re ready to slice and serve with the following Avocado Sauce.
Make the sauce
In a blender, combine the avocado and lemon juice with 1/3 cup hot water. Puree until smooth and light in texture, about 2 minutes, scraping down the sides of the bowl occasionally. With the machine on, drizzle in the olive oil and puree until combined.
Season with salt and pepper. Serve.
- Category: Breakfast, Entree
