Savory Breakfast Bundt Cake: The Perfect Recipe to Empty Your Fridge!

You know that one drawer in your fridge where lonely olives, half a block of cheese, and yesterday’s ham are banished? This recipe is their redemption arc. The Savory Breakfast Bundt Cake is not your average cake disguised with sprinkles. This is a bundt-style, salty, snackable beauty that’s part bread, part cake, and fully delicious.

It starts with eggs, cheese, olive oil, and milk, gets a fluffy lift from baking powder, and ends with pockets of gooey mozzarella, briny olives, and bites of savory ham. This cake is endlessly customizable. Got leftover roasted veggies? Toss them in. A few sun-dried tomatoes? Sure. That last sliver of pepperoni? You know what to do.

A Donut With a Side of History

This isn’t your typical donut origin story. While sweet donuts have long dominated the pastry scene, savory versions have been making quiet but delicious appearances in home kitchens across Europe for decades.

The charm lies in its flexibility. In Italy, France, and even parts of the Middle East, variations on savory cakes exist as a means to avoid wasting food. That means every bite is backed by generations of clever cooks who knew how to turn scraps into something special. And now? You’re joining their ranks, one cheesy, olive-studded slice at a time.

Pro Tips for the Best Savory Donut

• Use room-temperature eggs because they mix better and help the batter come together more smoothly.
• Sift the flour and baking powder, as this gives the batter a light texture and avoids unpleasant lumps.
• Always mix wet ingredients first, then gradually fold in the flour and baking powder.
• Cut your mix-ins evenly because uniform cubes of ham and cheese help ensure an even distribution.
• Grease that bundt pan like your reputation depends on it. Seriously, no one likes a stuck donut.

Can I Make This Savory Donut Vegetarian?

Absolutely! Just don’t add the ham and toss in whatever veggies you have lying around. Roasted bell peppers, caramelized onions, or spinach work great. You can even add a pinch of smoked paprika to mimic that depth ham brings.

What If I Don’t Have a Bundt Pan?

No problem. You can use a cake tin, muffin tin, loaf pan, whatever you’ve got. Just remember to adjust the baking time based on the pan size.

Is It Freezer-Friendly?

It is! Slice it, wrap each piece individually in plastic wrap, and store them in a freezer bag. Reheat in the oven at 180°C until warm and slightly crispy.

What Can I Serve It With?

Try pairing it with a simple green salad, a bowl of soup, or even sour cream or Greek yogurt on the side. It’s a great anchor for a casual meal.

How Do I Keep the Donut from Getting Dry?

Don’t overbake it and check at the 35-minute mark. You can also toss in a spoonful of yogurt or sour cream for extra moisture.

How to Store Leftovers

To store any leftover savory bundt cake, allow it to cool completely after baking. Once cooled, wrap it in plastic wrap or place it in an airtight container to keep it fresh. Store it in the refrigerator for up to 3-4 days.

To reheat, you can warm individual slices in the oven at 350°F (175°C) for about 10-15 minutes to restore some of the moisture and crispness.

How to Make Savory Breakfast Bundt Cake

Step 1

Step 1

In a large bowl, combine eggs, sugar, salt, and grated parmesan and whisk it all together.

In a large bowl, combine eggs, sugar, salt, and grated parmesan and whisk it all together.

Step 2

Step 2

Pour in the milk and olive oil while mixing.

Pour in the milk and olive oil while mixing.

Step 3

Step 3

Sift flour and baking powder together, then stir into your wet mix. You’re aiming for a thick, cohesive batter.

Sift flour and baking powder together, then stir into your wet mix. You’re aiming for a thick, cohesive batter.

Step 4

Step 4

Toss in the black olives. This is your moment to add any fridge finds you want to include, just don’t go overboard.

Toss in the black olives. This is your moment to add any fridge finds you want to include, just don’t go overboard.

Step 5

Step 5

Pour the mixture into your greased bundt pan.

Pour the mixture into your greased bundt pan.

Step 6

Step 6

Gently press the ham and cheese cubes into the batter. This helps them stay nestled in place.

Gently press the ham and cheese cubes into the batter. This helps them stay nestled in place.

Step 7

Step 7

Pop the mold into a preheated oven at 180°C (356°F) and bake for 40 minutes until golden and springy. Let the donut cool before slicing into thick, satisfying wedges.

Pop the mold into a preheated oven at 180°C (356°F) and bake for 40 minutes until golden and springy. Let the donut cool before slicing into thick, satisfying wedges.