I wanted to try my hand at a make-ahead type of breakfast. I wanted it to be something gluten-free so my youngest could eat it, but also something that my oldest would eat. This is very easy to make and made everyone happy.
Gluten-free Ham Egg & Cheese Breakfast Bundts
- 8 large eggs
- 2 oz cream cheese, softened
- 1/4 lb ham, cut into very small pieces (basically minced)
- 2 oz shredded cheddar cheese
Preheat oven to 425 f.
Spray bundt cake pan with nonstick cooking spray. (Spray it really well. If the egg sticks at all it’s not fun to get it out of the little crevices.)
Combine all ingredients in a bowl and mix well. Or, have a wonderful loving helper mix it well like I did.
Distribute egg mixture into the bundt cavities.
Bake for 8-9 minutes.
Remove from oven and serve, or store and refrigerate for use the next day.