Savory Breakfast Bundt Cake

Serves 6


5 cups french bread cubed

2 cups frozen hash brown potatoes

1 cup cooked bacon, chopped

1 cup fresh spinach chopped

4 green onions, sliced

½ teaspoon salt

¼ teaspoon pepper

¼ teaspoon garlic powder

12 large eggs

1 cup milk

1 cup heavy cream

2 cups sharp cheddar cheese, shredded


Preheat the oven to 400F. Spray a 10 cup bundt pan with nonstick spray.

In the bundt pan, layer the cubed bread.

Top with a layer of potatoes.


Next add the chopped bacon, spinach, and green onions.

Add 1 cup of the shredded cheese.


In a large bowl, combine the eggs, milk, cream, salt, pepper and garlic powder. Whisk to

Combine.


Pour the egg mixture of the layers and top with remaining cheese. Bake uncovered for

40-50 minutes or until a knife inserted comes out clean.

Remove from the oven and let sit for 5 minutes.


Cover with a flat plate and invert.

Take the cake pan off and slice and serve.


Avocado Sauce


½ ripe avocado, peeled, pitted and chopped

2 tablespoons fresh lemon juice

⅓ cup hot water

2 tablespoons extra virgin olive oil

¼ teaspoon salt

⅛ teaspoon black pepper


In a blender, combine the avocado and lemon juice with 1/3 cup of hot water. Puree until

smooth and light in texture, about 2 minutes, scraping down the side of the bowl

occasionally. With the machine on, drizzle in the olive oil and puree until combined. Season with salt and pepper. Serve.


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