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This might become your new favorite ways to use a Bundt pan! A breakfast Bundt with eggs, sausage, spinach, and cheese, this has become a brunch staple in the Bohm house.
I love the way the Nordic Ware Platinum Collection Heritage Bundt Pan looks for this recipe, but you can use any 10-cup pan. (the link will take you to Amazon, as an Amazon Associate I can earn from qualified purchases) I’m always looking for ways to use my Bundt pans for more than just sweet bakes and cakes.
I hope this becomes something you and your family love as much as we do!
Sausage, Egg, and Cheese Savory Breakfast Bundt
1 hour, 30 minutes
You will need:
- 10 cup bundt pan
- Small, medium, and extra-large mixing bowls
- large saute pan
- Non-stick pan spray or butter for greasing
- Full-size sheet pan or 2 large baking sheets
- 1 1/4 lb. (625 g) sourdough bread, crusts removed, bread cut into 1-inch cubes (I used a storebought, large, sliced sourdough boule, or you could use about 2 large loaves unsliced)
- 3/4 lb ground breakfast sausage
- 1 small yellow onion, diced (or 1/2 a large onion, to taste)
- 2 cups fresh spinach
- 1 tsp Kosher salt (+/- to taste)
- 1/2 tsp freshly ground black pepper (+/- to taste)
- 8 eggs
- 1 cup (280ml) vegetable broth
- 1/4 cup milk
- 2 tsp hot sauce of your choice (+/- to taste)
- 2 cups (250 g) shredded extra-sharp cheddar cheese
- Preheat an oven to 400°F (200°C).
- Place the bread cubes in a single layer on a large full size sheet pan (or 2 baking sheets).
- Place in the center of the oven, bake until the bread is dried out and light golden brown, about 15 minutes. Remove and set aside to cool.
- Reduce the oven temperature to 350°F (180°C). Spray or grease a 10-cup (2.5-l) Bundt pan.
- In a large sauté pan over medium heat, cook the sausage, breaking it up into crumbles and cooking until browned and cooked through, about 10 minutes. Remove from the heat. Using a slotted spoon, transfer the sausage to a small bowl.
- Return the pan with the sausage drippings to medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes.
- Add the spinach to the saute pan and cook, stirring occasionally, until bright green and starting to soften, about 1 minute.
- Remove from the heat and season to taste with salt and pepper.
- In an extra-large bowl, whisk together the eggs, broth, milk and hot sauce.
- Season with 1 tsp salt and 1/2 tsp ground black pepper.
- Set aside 2 tbsp of the sausage for garnish
- Fold the remaining sausage, the bread cubes, and cheese into the egg mixture until bread cubes are coated evenly and all ingredients are well incorporated.
- Transfer half of this bread mixture to the prepared pan and pack it in tightly.
- Top with the spinach mixture, then with the remaining bread mixture, packing it in tightly.
- Bake until golden brown on top and no liquid is visible on the surface, about 30 minutes.
- Transfer the pan to a wire rack and let cool for 10 minutes, then use a table knife to carefully loosen the Bundt from the pan.
- Meanwhile, increase the oven temperature to 400°F (200°C).
- Carefully invert the Bundt onto a baking sheet.
- Return to the oven and bake until the top is crisp, about 10 minutes.
- Transfer the Bundt to a cutting board. Garnish with the reserved sausage, cut into slices and serve immediately.
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