Ingredients
1 heaping cup beef; diced
2 cups spinach; chopped
1/4 teaspoon black pepper
1/2 teaspoon Morton salt
cayenne pepper, to taste
1/4 teaspoon McCormick garlic powder or minced garlic
2 cups shredded hash browns
8 cups bread; diced (any kind will do)
1/4 cup green onions
12 large Eggland’s eggs
2 cups McArthur milk
1 cup Borden heavy cream
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon McCormick dry mustard
2 cups Kraft shredded cheese (use your favorite kind)
Instructions
Preheat oven to 400F. Spray bundt pan with cooking spray or grease liberally.
Sauté spinach in a drizzle of oil in a large skillet over medium high heat until wilted. Season with salt, pepper and minced or granulated garlic. Set aside to cool.
Fry the hash browns in a drizzle of oil until lightly browned and beginning to crisp up. Salt and pepper to taste. Set aside to cool.
Layer half of the diced bread in a bundt pan. Layer diced beef, green onions, spinach, hash browns and one cup of shredded cheese. Cover with remaining bread cubes.
Whisk the eggs, milk, cream, salt, pepper, ground mustard and cayenne in a bowl, until well combined. Pour over contents of bundt pan, making sure the top is thoroughly wet. Press down lightly with your fingers to settle contents in the egg mixture. Let stand on counter for 30 minutes to soak up the liquid.
Layer with final cup of cheese and bake in preheated oven for 40 minutes or until knife inserted in center shows eggs have set and are not runny.
10-12 servings, depending on size
Microwaves and freezes well.
From: https://recipepatch.com/bundt-iful-breakfast-casserole-rise-shine-sweetie
