• 1 cup diced ham

• 2 cups baby spinach; chopped

• 1/4 tsp minced garlic

• 1/4 tsp pinch cayenne

• 1/4 tsp cumin

• 2 cups frozen shredded hash browns

• 8 cups sweet Hawaiian bread diced cubes

• 1/4 cup green onions; chopped

• 12 large eggs

• 2 cups low fat milk

• 1 cup heavy cream

• 2 cups shredded cheese cheddar and colby jack

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• Preheat oven to 400° F.

• Spray bundt pan with non stick baking spray.

• In a large saute' pan add olive oil, and baby spinach.

• Sauté over medium high heat until the spinach is wilted.

• Add your minced garlic and toss to combine with the spinach.

• Remove the spinach from the heat and set aside to cool.

• In a large skillet add olive oil and fry the hash browns till lightly brown.

• Remove the hash browns from the heat and set aside to cool.

• Begin to build your breakfast bundt.

• First layer half of the diced bread.

• Then add your diced ham, green onions, spinach, hash browns and one cup of shredded cheese.

• Add the remaining bread cubes.

• In medium sized bowl add your eggs, milk, cream, salt, pepper, cumin and cayenne.

• Stir until combined.

• Pour over the egg mixture over the bread in your bundt pan.

• Cover the bundt pan with foil and allow to sit for 30 minutes.

• Add the remaining cheese on top.

• Bake in preheated oven for 40 minutes.