Can I prepare the Bundt Cake Breakfast Casserole the night before?

Absolutely! Assemble everything in the pan, cover tightly, and refrigerate overnight. In the morning, let it come to room temperature while the oven preheats, then bake as usual.

What other pans can I use if I don’t have a Bundt pan?

A deep nonstick tube pan or a standard 9x13-inch baking dish works just fine. Cooking time may vary slightly, so keep an eye on doneness.

Can I use different cheeses in this recipe?

Definitely! Any good melting cheese—think mozzarella, Monterey Jack, Swiss, or smoked gouda—will be delicious. Go with your favorite or use up what’s in the fridge.

How will I know if my casserole is fully baked?

Look for a golden-brown top, set edges, and a firm center. Insert a knife or toothpick near the middle—it should come out clean. If needed, add a few extra minutes and check again.

Bundt Cake Breakfast Casserole Recipe

Description

This Bundt Cake Breakfast Casserole combines savory diced ham, crispy tater tots, cheesy goodness, and fluffy eggs all baked in a unique bundt pan shape. Simple, make-ahead friendly, and crowd-pleasing, it’s a perfect hearty breakfast or brunch option for gatherings, holidays, or busy mornings.

Ingredients

Units Scale

Main Ingredients

8 oz. diced ham
3 cups frozen tater tots
2 cups cheddar jack cheese, shredded
1 can refrigerated biscuits, cut into fourths

Egg Mixture

12 large eggs
1/4 cup heavy whipping cream
Salt and pepper, to taste

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Instructions

Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it is ready when your casserole is assembled.
Mix Main Ingredients: In a large mixing bowl, combine the diced ham, frozen tater tots, shredded cheddar jack cheese, and the biscuit pieces that have been cut into fourths. Gently toss the ingredients so everything is evenly distributed. Transfer this mixture into a well-greased bundt pan, making sure to spread it evenly.
Prepare Egg Mixture: In a separate bowl, whisk together the 12 large eggs with the heavy whipping cream. Add salt and pepper to taste, whisking until the mixture is fully combined and slightly frothy.
Assemble Casserole: Pour the egg and cream mixture evenly over the tater tot, ham, cheese and biscuit mixture in the bundt pan, ensuring the liquid spreads evenly throughout the pan.
Bake: Place the filled bundt pan in the preheated oven. Bake for 40–45 minutes, or until the eggs are set and cooked through and the top is golden brown.
Cool and Serve: Once baked, remove the bundt pan from the oven. Allow the casserole to cool for a few minutes, then carefully invert the pan onto a plate or platter to release the breakfast casserole before slicing and serving.

Notes

You can substitute the ham with cooked sausage, bacon, or keep it vegetarian by using sautéed vegetables.
Make sure to grease the bundt pan thoroughly to prevent sticking.
This casserole can be prepped the night before and baked in the morning for convenience.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated as needed.

Nutrition

Serving Size: 1 serving
Calories: 340
Sugar: 3g
Sodium: 780mg
Fat: 19g
Saturated Fat: 9g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 15g
Cholesterol: 220mg