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Breakfast Bundt Cake Casserole with Ham & Tater Tots

Breakfast Bundt Cake Casserole with Ham & Tater Tots
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Breakfast Bundt Cake Casserole with Ham & Tater Tots is a hearty, savory breakfast dish combining crispy tater tots, smoky ham, sautéed vegetables, and melted cheese all bound in a rich egg custard. Baked beautifully in a bundt pan, this casserole offers a perfect balance of textures and flavors—crispy, creamy, savory, and fluffy—making it ideal for busy mornings, brunch gatherings, or special holiday breakfasts.

Ingredients

Main Ingredients

  • Frozen tater tots – 1 (32 oz) bag
  • Diced ham – 2 cups
  • Eggs – 8 large
  • Milk or cream – 1 1/2 cups
  • Shredded cheese (cheddar, pepper jack, gouda, or your choice) – 2 cups

Vegetables

  • Onion, diced – 1 medium
  • Bell peppers, diced (any color) – 1 cup

Seasonings

  • Salt – 1 teaspoon
  • Black pepper – 1/2 teaspoon
  • Optional herbs (fresh rosemary, thyme, or chives) – 1 teaspoon chopped

Instructions

  1. Prep the Ingredients: Gather and prepare all ingredients. Dice the ham, onion, and bell peppers. Shred the cheese if not pre-shredded. Measure out eggs, milk or cream, salt, pepper, and herbs. Preheat oven to 350°F (175°C). Generously grease a bundt pan with cooking spray or oil to prevent sticking.
  2. Layer the Tater Tots and Ham: Arrange an evenly distributed layer of frozen tater tots in the greased bundt pan. Add a generous layer of diced ham on top. Alternate layers if needed to build a structured casserole.
  3. Add Vegetables and Cheese: Scatter diced onions, bell peppers, and shredded cheese evenly over the layered tater tots and ham. This creates flavor bursts and adds color and texture throughout the casserole.
  4. Prepare the Custard Mixture: In a separate mixing bowl, vigorously whisk together eggs, milk or cream, salt, pepper, and any optional herbs or spices until smooth and slightly frothy. This custard mixture will soak into the casserole layers, binding and softening them as it bakes.
  5. Pour and Bake: Slowly pour the egg custard mixture into the bundt pan, allowing it to seep evenly through all layers. Bake in the preheated oven at 350°F (175°C) for 45 to 55 minutes or until the center is set and the top is golden brown. Test doneness by inserting a knife into the center; it should come out clean.
  6. Cool and Serve: Remove casserole from the oven and let it cool in the bundt pan for about 10 minutes. Carefully invert the bundt pan onto a serving plate to release the casserole. Letting it rest helps it hold together and makes slicing clean and easy.

Notes

  • Use frozen tater tots for best texture and ease; they hold shape and crisp well after baking.
  • Grease the bundt pan generously with oil, cooking spray, or butter to ensure easy release.
  • Do not overfill the bundt pan; leave some space to allow the custard to expand while baking.
  • Test for doneness by inserting a knife or toothpick in the center; it should come out clean.
  • Adjust cheese amount for flavor and better binding; more cheese adds richness.
  • Customize with different cheeses like cheddar, gouda, pepper jack, or mozzarella.
  • To prevent sticking, optionally dust the greased bundt pan with flour or breadcrumbs.

Nutrition

Keywords: breakfast casserole, bundt cake casserole, ham and tater tots casserole, savory breakfast, brunch recipe, gluten-free breakfast

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