Hash Brown Breakfast Bundt Recipe

This show-stopping Hash Brown Breakfast Bundt Recipe transforms your favorite morning staples into a stunning, savory cake. A crispy hash brown crust encases layers of soft scrambled eggs, melting cheese, salty ham, and savory sausage patties, creating a sliceable feast that is perfect for feeding a hungry holiday crowd.

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Hash Brown Breakfast Bundt Ingredients

The Crispy Crust:

• Two 20-ounce bags frozen, shredded hash browns: Thawed and drained. Squeezing out excess water is key to a crispy shell.
• 1 stick (8 tablespoons) unsalted butter: Melted. This fat helps the potatoes brown and hold their shape in the mold.

The Savory Filling:

• 12 large eggs: Softly scrambled before baking to ensure they stay fluffy rather than rubbery.
• 1/2 cup heavy cream: Adds richness to the eggs.
• 18 thin slices Cheddar or American cheese: Acts as the glue holding the layers together.
• 15 thin slices deli ham: Adds a salty, savory layer.
• 15 frozen, fully cooked sausage patties: Thawed. Provides a meaty bite in every slice.
• Kosher salt and freshly ground black pepper: To season throughout.

How To Make Hash Brown Breakfast Bundt

1. Prep the Pan: Preheat the oven to 400°F (200°C). Generously grease a 12-cup Bundt pan with butter. Be thorough—every nook needs grease to ensure the potato crust releases intact.
2. Soft Scramble: Whisk the eggs, heavy cream, salt, and pepper. Melt 1 tablespoon of butter in a skillet over medium-low heat. Cook the eggs gently, stirring often, until they just start to form curds but are still very wet and runny (about 5 minutes). Remove from heat immediately. They will finish cooking in the oven.
3. Prepare the Crust: In a large bowl, toss the thawed hash browns with the remaining 7 tablespoons of melted butter. Set aside 1 cup of this mixture for the “lid.” Press the rest of the hash browns firmly into the bottom and up the sides of the Bundt pan, creating a thick, even shell.
4. Layer:
   • Layer 1: Line the hash brown shell with 10 slices of cheese (plus 3 around the center tube).
   • Layer 2: Arrange 8 slices of ham on top of the cheese.
   • Layer 3: Spoon in half of the soft-scrambled eggs.
   • Layer 4: Place 8 sausage patties over the eggs.
   • Repeat: Add the remaining cheese, ham, eggs, and sausage patties.
5. Seal: Sprinkle the reserved 1 cup of hash browns over the top sausage layer, pressing gently to seal the Bundt.
6. Bake: Bake for 1 hour and 15 minutes. The hash brown crust should be dark golden brown and very crispy on all visible sides.
7. Invert and Serve: Let the pan cool on a rack for 10 minutes to stabilize. Place a serving platter over the pan and carefully invert to release the Bundt. Let it stand for another 10 minutes before slicing with a serrated knife.

Recipe Tips

• The Release: If the Bundt feels stuck, run a thin plastic knife around the edges before flipping. Gravity usually does the work if you greased the pan well enough.
• Drain the Potatoes: Thawed hash browns hold a lot of water. Wring them out in a kitchen towel before mixing with butter to ensure a crispy, not soggy, crust.
• Egg Texture: Do not fully cook the eggs in the skillet. If they are firm before baking, they will become rubbery after an hour in the oven. Keep them wet!
• Cheese Choice: American cheese melts smoother, but Cheddar offers better flavor. A mix works great.

What To Serve With Breakfast Bundt

• Fresh Fruit Salad: A bright, acidic side cuts through the heavy meat and cheese.
• Coffee: A necessity for this rich breakfast.
• Hot Sauce: Serve bottles on the table for individual spicing.
• Ketchup: A classic hash brown condiment.

How To Store Hash Brown Breakfast Bundt

• Refrigerate: Wrap leftovers tightly in foil or store in an airtight container for up to 3 days.
• Reheat: Slice and reheat on a baking sheet at 350°F for 10-15 minutes to re-crisp the potato edges. Microwave reheating makes the potatoes soft.
• Freeze: You can freeze slices wrapped in plastic and foil for up to 1 month. Thaw in the fridge before reheating.

Hash Brown Breakfast Bundt Nutrition Facts

• Calories: 620 kcal
• Fat: 45g
• Carbohydrates: 28g
• Protein: 24g
• Sodium: 980mg

Nutrition information is estimated per slice.

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