Hash Brown Breakfast Bundt

Hash Brown Breakfast Bundt

Ingredients:

• 1 stick butter, melted, plus more for greasing the pan
• 12 large eggs
• 1/2 cup heavy cream
• To taste salt and pepper
• 2 20 oz. bags frozen, shredded hash browns, thawed
• 18 thin slices cheddar or American cheese
• 16 thin slices deli ham
• 16 frozen, fully cooked crumbled sausage patties

Directions:

1. Preheat oven to 400 F. Generously grease a 12-cup bundt pan with butter.
2. Whisk the eggs, cream, salt and pepper in a large bowl until well combined.
3. Add 1 tablespoon butter to a large nonstick skillet and heat over medium-low heat. Add the eggs and scramble, stirring often, until they are almost done but still shiny, about 4 to 5 minutes.
4. Melt remaining butter in a large microwave-safe bowl in the microwave. Add hash browns and toss to combine. Remove 1 cup of the hash browns.
5. Press remaining hash browns into and up the sides of the bundt pan so the inside is completely covered. Lay 10 slices of cheese on top of the hash browns and 3 more slices around the center of the pan to completely cover. Add 1/2 of ham, eggs and sausage crumbles. Repeat with the remaining cheese, and then the other half of ham, eggs and sausage. Spread the reserved cup of hash browns on top.
6. Bake until the top and sides of the hash browns are dark golden brown and very crispy, about 1 hour 15 minutes.
7. Cool on a rack for 10 minutes, then invert onto a serving platter. Let stand for 10 minutes more, then slice and serve warm.