Ingredients
- 6 cups (1/2 inch diced) French bread
- 1 1/2 cups frozen potatoes O’Brien
- 8 oz block cheddar cheese, small diced (can use shredded)
- 1 1/2 cups small diced turkey
- 12 large eggs
- 1 cup milk
- 1/2 cup heavy cream
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Optional Gravy Topping:
- 2.75 oz packet white gravy mix
- 2 cups water (or milk)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Spray a 10-inch bundt pan generously with baking spray, ensuring it reaches all the nooks and crannies. Set aside.
- Prepare the Base: In a large bowl, stir together the diced French bread, frozen potatoes O’Brien, small diced cheddar cheese, and diced turkey. Transfer the mixture into the prepared bundt pan and slightly press it down.
- Prepare the Egg Mixture: In another large bowl, beat together the eggs, milk, heavy cream, garlic powder, onion powder, salt, and black pepper until fully combined.
- Assemble and Bake: Carefully spoon the egg mixture over the bread, turkey, and cheese mixture in the bundt pan. Place the bundt pan on a sheet tray to catch any drips and bake for 60 minutes. Cover the pan with foil after the first 20 minutes to prevent over-browning.
- Cool and Serve: Allow the bundt cake to rest for 15 minutes at room temperature with the foil still on top.
- Prepare Gravy: While the cake is cooling, prepare the gravy mix according to the package directions, using 2 cups of water (or milk).
- Serve: Invert the bundt cake onto your serving platter and pour the gravy over each portion as desired. Enjoy!
Notes
- This dish is perfect for using leftover turkey, especially after holidays like Thanksgiving.
- You can make the breakfast bundt ahead of time and store it in the fridge overnight, then bake the next morning.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300 kcal
