Your New Favorite Brunch is a Cake (Yes, Really!)

Hey there, friend! Come on in, the coffee’s on and there’s something absolutely magical happening in my oven. I’m talking about the kind of smell that lures everyone out of bed—a warm, cheesy, savory aroma with just a hint of sweetness that promises something spectacular. If you’ve ever wished you could serve up brunch that looks as incredible as it tastes, without spending your entire morning chained to the stove, then you and I are about to become best friends.

Today, we’re making my legendary Savory Hawaiian Breakfast Cake. Now, I know what you’re thinking: “Cake for breakfast? Olivia, have you lost it?” But trust me on this one. This isn’t your average sweet confection. Imagine a fluffy, golden, casserole-style masterpiece, baked to perfection and sliced just like a cake. It’s packed with smoky ham, crispy hash browns, and pools of melty cheese, all held together by a rich, savory egg custard. The secret weapon? Tender, sweet cubes of Hawaiian bread that create the most incredible contrast in every single bite.

This recipe is my ultimate weapon for lazy weekend brunches, hectic holiday mornings, or any time I need to feed a hungry crowd with a smile on my face and zero stress in my heart. It’s the dish that makes you look like a culinary rockstar, and the best part? You can prepare it the night before! So, grab your favorite apron (the messy one with all the stories), and let’s make some brunch magic together.

The Holiday Morning That Started It All

This recipe was born out of a beautiful, chaotic Christmas morning. Picture it: my kitchen was a whirlwind of wrapping paper, excited kids, and the frantic need for a substantial breakfast that could feed a small army of relatives. I had a loaf of sweet Hawaiian bread left over from a party, and a fridge full of classic brunch ingredients. In a moment of “what if?” inspiration, I decided to cube that bread instead of using the usual plain bread or biscuits.

As it baked, the most incredible scent filled the house—even giving the Christmas tree a run for its money. When I pulled that golden, puffed-up “cake” out of the oven and sliced into it, the reaction was pure magic. The subtle sweetness from the bread perfectly balanced the salty ham and sharp cheese, creating a complex flavor profile that had everyone asking for the recipe. It was a happy accident that turned into a family tradition. Now, no holiday or special brunch is complete without it. It’s more than a recipe; it’s a memory on a plate.

Gathering Your Brunch Dream Team

Here’s everything you’ll need to create this masterpiece. Don’t be intimidated by the list—it’s mostly pantry staples and this is a fantastic “clean out the fridge” kind of dish! I’ve included my favorite chef insights and substitutions so you can make it your own.

• 2 cups diced ham: This gives us that classic, smoky savoriness. Chef’s Insight: For a next-level flavor, try using a thick-cut ham steak from the deli counter. Leftover holiday ham is perfect here! For a substitution, cooked and crumbled sausage or even diced cooked bacon would be fantastic.
• 4 cups baby spinach, chopped: A pop of color and a touch of green to balance the richness. Chef’s Insight: Don’t skip wilting it first! This removes excess water so your breakfast cake doesn’t get soggy.
• 1/2 tsp minced garlic: Just a hint to build a savory foundation.
• 1/2 tsp cayenne pepper & 1/2 tsp ground cumin: Our dynamic spice duo! The cayenne provides a gentle, warm kick, while the cumin adds an earthy, smoky depth. Chef’s Insight: If you’re sensitive to spice, just reduce the cayenne to a pinch. You can also use smoked paprika for a different kind of warmth.
• 4 cups frozen shredded hash browns: They add wonderful texture and heartiness. No need to thaw—they’ll cook up perfectly in the oven!
• 16 cups sweet Hawaiian bread, cubed: The STAR of the show! This is what makes the dish unique. Its soft, sweet, and fluffy texture soaks up the custard and creates an incredible flavor contrast. Chef’s Insight: You’ll need about one and a half 1-pound loaves. If you can’t find Hawaiian bread, brioche or even a soft French bread will work, though the sweetness will be less pronounced.
• 1/2 cup green onions, chopped: For a fresh, mild oniony bite and a beautiful garnish.
• 24 large eggs: The backbone of our rich, custardy base. Yes, it’s a lot, but this feeds a crowd!
• 4 cups low-fat milk & 2 cups heavy cream: This combination creates the most luxuriously creamy and rich custard without being overly heavy. The milk provides the liquid base, while the cream adds indispensable richness. For a lighter version, you can use half-and-half for both, but I don’t recommend using all milk, as the custard won’t be as luscious.
• 4 cups shredded cheese: I use a blend of cheddar for sharpness, Colby Jack for its epic melt, and a touch of mozzarella for that glorious stretch. Chef’s Insight: Always shred your own cheese if you can! Pre-shredded bags contain anti-caking agents that can make the sauce grainy. A gruyère and cheddar blend would also be divine here.
• Salt and pepper to taste: Season with confidence! Taste your egg mixture before pouring it over everything.

Let’s Build Our Brunch Masterpiece

Okay, team, let’s get our hands dirty! This process is simple, fun, and feels a little like building a flavorful lasagna. Read through all the steps once before you start, and you’ll be a pro.

1. Preheat and Prep: First things first, get that oven heating to a cozy 350°F (175°C). This is the perfect temperature for gentle, even cooking that will puff up our cake without drying it out. While it’s warming up, generously grease your deepest 9×13-inch baking dish or a large oven-safe skillet. I’m a big fan of using a non-stick spray with flour for this, but butter works beautifully too. Chef’s Hack: If you’re planning ahead, you can assemble this entire dish the night before, cover it tightly, and let it soak in the fridge overnight. In the morning, just pop it in the oven—it’s a lifesaver!
2. Wilt the Greens: Grab a skillet and give it a quick spritz of oil over medium heat. Toss in your chopped spinach and that 1/2 teaspoon of minced garlic. Sauté for just 2-3 minutes, until the spinach has wilted down and become fragrant. Chef’s Hack: Once it’s wilted, I like to transfer the spinach to a clean kitchen towel or a few paper towels and give it a gentle squeeze. This removes any lingering water and is our secret weapon against a soggy bottom!
3. Create the Custard: Now for the magic potion! In the largest bowl you own—I’m not kidding, go big or go home—crack in all 24 eggs. Add the milk, heavy cream, cayenne, cumin, and a good amount of salt and pepper. Now, whisk it like you mean it! You want this to be completely homogenous and slightly frothy. This incorporates air, which helps create that lovely fluffy texture.
4. The Big Mix: This is where it all comes together. To the egg custard, add your diced ham, the frozen hash browns (straight from the freezer!), most of your green onions (save a handful for garnish), the wilted and squeezed spinach, and 3 cups of your shredded cheese blend. Stir it all together with a big wooden spoon until everyone is happily acquainted.
5. Bread’s Time to Shine: Now, gently fold in your cubed Hawaiian bread. I like to use my hands for this part to ensure every single cube gets lovingly coated in that rich custard without being smashed. Once it’s all mixed, here comes the most important step: walk away. Let the whole mixture sit for a full 10 minutes. This allows the bread to drink up the custard, which is key for that perfect, cohesive cake-like texture.
6. Pan and Top: After the soak, pour the entire mixture into your prepared baking dish. Use your spoon to spread it out into an even layer. Now, shower the top with that remaining 1 cup of cheese. This is going to create that gorgeous, bubbly, golden-brown crust we’re all dreaming of.
7. Bake to Perfection: We bake in two stages. First, cover the pan tightly with foil and bake for 45 minutes. This is the “steam and set” phase, where the inside cooks through gently. Then, carefully remove the foil (hello, beautiful cheese!) and bake for another 20-25 minutes. You’ll know it’s done when the top is deeply golden, the edges are bubbling, and the center is set with just the slightest jiggle.
8. The Final Countdown: I know it’s tempting to dive right in, but patience, young grasshopper! Let the breakfast cake rest on a wire rack for a solid 10 minutes before you even think about slicing it. This allows the custard to fully set, making it easy to slice into perfect, clean wedges just like a cake.

How to Serve This Golden Beauty

Presentation is part of the fun! I love placing the whole baking dish right in the center of the table and slicing big wedges directly onto plates. The golden top and cheesy layers are a real showstopper. Garnish with the reserved green onions for a fresh pop of color. This dish is rich and satisfying all on its own, but I love serving it with a bright, tangy fruit salad to cut through the richness, or a simple arugula salad with a lemony vinaigrette. And of course, don’t forget the hot sauce for those who like an extra kick!

Make It Your Own: Delicious Twists & Swaps

The beauty of this recipe is its versatility. Feel free to get creative and use what you love!

• Mediterranean Twist: Swap the ham for crumbled cooked Italian sausage, add sun-dried tomatoes and diced roasted red peppers, and use a blend of mozzarella and feta cheese.
• Vegetarian Delight: Omit the ham and add sautéed mushrooms and zucchini for a hearty, meat-free version.
• Southwest Fiesta: Use a pepper jack cheese blend, add a can of drained green chiles, and a teaspoon of chili powder in place of the cumin. Serve with salsa and avocado!
• Bacon Lover’s Dream: Replace the ham with a cup and a half of crumbled, cooked bacon. Everything is better with bacon, right?

Olivia’s Kitchen Notebook

Over the years, this recipe has seen a few evolutions. I once, in a pre-coffee haze, accidentally used a whole tablespoon of cayenne instead of a teaspoon. Let’s just say it was a *very* wakeful brunch! I’ve learned to keep my spice jars far apart in the morning. I’ve also found that this recipe is incredibly forgiving. A little more ham, a little less spinach? It will still be delicious. It’s a testament to the fact that cooking from the heart is more about joy than perfection. The one non-negotiable? That 10-minute rest after baking. I’ve skipped it once, and while it tasted amazing, it was a saucy mess on the plate. Learn from my mistakes!

Your Questions, Answered!

I’ve gotten so many wonderful questions about this recipe over the years. Here are the most common ones to help you out.

Q: Can I really make this the night before?
A: Absolutely, and I highly recommend it for stress-free mornings! Just assemble the entire dish right up to the point of baking (including the cheese on top), cover it *very* tightly with plastic wrap and then foil, and refrigerate overnight. In the morning, take it out while the oven preheats (about 20-30 minutes) to take the chill off, then bake as directed. You may need to add 5-10 minutes to the baking time since it’s starting from cold.

Q: My center was still a bit wet. What happened?
A: This usually means one of two things: 1) The dish needed a few more minutes uncovered. Ovens can vary, so trust the visual cues (golden, set, slight jiggle) over the timer. 2) The dish was overfilled. Make sure you’re using a *deep* 9×13 pan. If your pan is a bit shallow, place a baking sheet on the rack below to catch any potential drips and prevent the bottom from burning while the top finishes cooking.

Q: Can I freeze the leftovers?
A: You can! Let it cool completely, then slice and wrap individual portions tightly in plastic wrap and then in foil. To reheat, you can thaw overnight in the fridge and then warm in the microwave or a 300°F oven until heated through. The texture of the bread will be a bit softer, but the flavor is still fantastic.

Q: I can’t find Hawaiian bread. What’s the best substitute?
A: No problem! Brioche is the closest in terms of richness and sweetness. If you prefer a less sweet option, a soft, fluffy French bread or even Challah will work wonderfully. The dish will just be more savory than sweet, which is also delicious!

Savory Hawaiian Breakfast Cake: A Cheesy, Golden Brunch Delight

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• Author: OliviaBennett

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Description

got everything you crave in the morning: smoky ham, crispy hash browns, melty cheese, tender spinach, and the surprise twist—soft, sweet cubes of Hawaiian bread that take this from good to unforgettable. The sweetness of the bread plays perfectly with the savory richness of the eggs, ham, and cheese, creating layers of flavor that keep everyone coming back for seconds.

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Ingredients

Scale 1x2x3x

Protein & Veggies

• 2 cups diced ham (or cooked sausage/bacon)

• 4 cups baby spinach, chopped and wilted

• ½ tsp minced garlic

• ½ tsp cayenne pepper

• ½ tsp ground cumin

Base

• 4 cups frozen shredded hash browns

• 16 cups cubed sweet Hawaiian bread (about 1½ loaves)

• ½ cup chopped green onions (plus more for garnish)

Custard

• 24 large eggs

• 4 cups low-fat milk

• 2 cups heavy cream

• Salt and black pepper to taste

Cheese

• 4 cups shredded cheese (cheddar, Colby Jack, mozzarella blend works great)

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Instructions

1. Preheat Oven:
   Heat to 350°F (175°C) and grease a deep 9×13-inch baking dish with butter or non-stick spray.

2. Wilt the Spinach:
   Sauté spinach and garlic over medium heat for 2–3 minutes until wilted. Drain or pat dry to remove excess moisture.

3. Whisk the Custard:
   In a large bowl, whisk together eggs, milk, cream, cayenne, cumin, salt, and pepper until smooth and slightly frothy.

4. Mix the Filling:
   Add diced ham, frozen hash browns, most of the green onions, spinach, and 3 cups of cheese to the custard. Stir well to combine.

5. Fold in the Bread:
   Gently stir in the cubed Hawaiian bread until fully coated. Let sit for 10 minutes so the bread absorbs the custard.

6. Assemble:
   Pour mixture into the prepared dish. Top with the remaining 1 cup of cheese.

7. Bake:
   Cover with foil and bake for 45 minutes. Remove foil and bake an additional 20–25 minutes, until golden and set with a slight jiggle.

8. Rest & Serve:
   Let cool for 10 minutes before slicing into squares or wedges. Garnish with reserved green onions.

Notes

• Let the bread soak—those 10 minutes make a huge difference in texture.

• Always rest before slicing for clean cuts and perfect layers.

• Assemble the night before for easy mornings—just refrigerate overnight and bake straight from the fridge (add 5–10 minutes to the bake time).

Nutrition

• Calories: 390cal Per Serving
• Fat: 26g
• Carbohydrates: 22g
• Protein: 20g

Nutritional Information*

*Please note: This is an approximate estimate based on the specific ingredients listed and can vary greatly based on brands and exact quantities used.

Per Serving (based on 12 servings): Calories: ~390 | Protein: 20g | Carbohydrates: 22g | Fat: 26g

Prep Time: 20 mins | Bake Time: 1 hr 10 mins | Total Time: 1 hr 30 mins | Serves: 12-16

Final Thoughts

So there you have it—the brunch secret that feels like a hug on a plate. This Savory Hawaiian Breakfast Cake is more than just a recipe; it’s your ticket to a relaxed, memorable, and downright delicious meal with the people you love. It proves that the best moments aren’t about perfection, but about the joy of sharing something made with heart.

I hope this recipe becomes a part of your own family’s story, creating happy, chaotic, and flavor-filled memories for years to come. Now, I’d love to hear from you! Did you add your own twist? Was it a hit at your table? Share your brunch triumphs with me in the comments below.

Until next time, happy cooking!

XOXO,
Olivia