BUNDT BREAKFAST CASSEROLE RECIPES

Steps:

• Preheat the oven to 400 degrees F. Generously grease a 12-cup Bundt pan with butter.
• Whisk the eggs, heavy cream, 1 teaspoon salt and a few grinds of black pepper in a large bowl until well combined. Add 1 tablespoon butter to a large nonstick skillet and heat over medium-low heat. Add the eggs and cook, stirring often, until they are just starting to come together but are still very runny, about 5 minutes. 
• Melt the remaining 7 tablespoons butter in a large microwave-safe bowl in the microwave. Add the hash browns and toss to combine. Reserve 1 cup of the hash browns. Press the remaining hash browns into and up the sides and center of the prepared 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. Lay 8 slices of ham on top of the cheese. Spoon half of the eggs on top of the ham, then top with 8 sausage patties. Repeat with the remaining cheese, ham, eggs and sausage. Spread the reserved cup of hash browns on top. 
• Bake until the top and sides of the hash browns are dark golden brown and very crispy, about 1 hour 15 minutes. Cool on a rack for 10 minutes, then invert onto a serving platter. Let stand for 10 minutes more, then slice and serve warm. 

Steps:

• Make cake: Preheat oven to 350° and grease a bundt pan with butter then sprinkle and coat evenly with a thin layer of flour. Prepare cake mix according to package instructions, then stir in cinnamon. Pour ? of the batter into prepared pan. Sprinkle on an even a layer of cinnamon-sugar. Pour another ? of the batter then top with another layer of cinnamon-sugar. Pour ? remaining batter on top, then very gently, drag a butter knife through the batter to create swirls. Bake until a toothpick inserted into the center of the cake comes out clean, about 30 minutes.  Let cool for 10 minutes in pan then invert onto a cooling rack to cool completely. Meanwhile, make glaze: In a large liquid measuring cup (or a medium bowl), whisk together cream cheese, powdered sugar, milk, and salt. Drizzle over cooled cake. Let set for 10 minutes before slicing.