Savory Hawaiian Breakfast Cake

This savory Hawaiian breakfast cake is my secret to hosting easy weekend brunches with a touch of tropical flair. Imagine all the best morning flavors—crispy hash browns, silky eggs, gooey cheese, sweet Hawaiian bread, and smoky ham—baked into one golden casserole. It is a sure-fire crowd-pleaser you can prep ahead or toss together day-of, with results that delight every time.

The first time I served this for friends after a sunrise hike, everyone scraped their plates. Now, it is a tradition for birthdays and easy-breezy brunches at my house.

Gather Your Ingredients

• Diced ham: choose thick-cut or carve it yourself for better texture adds a salty savory base
• Baby spinach: fresh is best for a pop of color and nutrition wilt before adding to control moisture
• Cayenne pepper: brings a gentle heat without overpowering the other flavors adjust to taste
• Frozen shredded hash browns: quicker than fresh potatoes adds heartiness and classic breakfast flavor choose ones without seasoning or additives
• Cubed sweet Hawaiian bread: the star ingredient use a fluffy brand for the best chewy sweet contrast skip if bread feels stale
• Large eggs: fresh eggs give the custard body and richness
• Low-fat milk plus heavy cream: this mix keeps things creamy without becoming too dense whole milk can stand in for both
• Salt and black pepper: season gently as ham already adds saltiness
• Shredded cheese: cheddar Colby Jack and mozzarella melted together create a stretchy top layer choose blocks you shred yourself for best melt

How to Make It

Preheat the Oven:

Preheat your oven to 350°F or 175°C. Coat a deep 9 by 13 inch baking dish with butter or nonstick spray to keep every crispy edge intact.

Wilt the Spinach:

Sauté fresh spinach with a minced garlic clove over medium heat for 2 to 3 minutes. Spread the spinach out on a plate and pat it dry with paper towels so your breakfast cake will not get soggy.

Whisk the Custard:

Crack all the eggs into a large mixing bowl. Add the low-fat milk heavy cream cayenne a pinch of cumin salt and pepper. Whisk energetically until frothy. This air incorporated into the eggs will help your cake puff nicely in the oven.

Mix the Filling:

Stir in the diced ham frozen hash browns most of the green onions the wilted spinach and most of the shredded cheese. Mix thoroughly so every bite is loaded and cheesy.

Fold in the Bread:

Add the cubed Hawaiian bread and gently toss so every piece is soaked in custard. Letting it sit for 10 minutes ensures the bread absorbs maximum flavor and bakes up custardy inside.

Assemble the Casserole:

Pour your mixture into the prepared baking dish spreading everything evenly. Scatter the reserved one cup of shredded cheese on top for an irresistible crust.

Bake:

Cover tightly with foil and bake for 45 minutes. Remove the foil and bake another 20 to 25 minutes until the top is deeply golden with a slight jiggle when shaken

Rest and Serve:

Allow the casserole to rest for 10 minutes before slicing. This makes for cleaner squares and helps flavors settle. Garnish with any reserved green onions

I adore how the sweet pillowy texture of Hawaiian bread transforms even leftovers into something craveable. This was the first breakfast recipe my niece helped me make and now she asks for it every visit.

Flavor Boosters

Let the cake cool completely before covering or transferring to containers. Store portions in the fridge for up to four days. You can also cut it into slices and freeze flat in a single layer before transferring to a freezer bag. Reheat covered in the oven or microwave until warmed through and topped with a fresh sprinkle of cheese if you like.

Serving Suggestions

Pair thick slices with tropical fruit salad for a true Hawaiian-inspired morning. A drizzle of hot sauce or a spoonful of pineapple salsa adds a sweet heat twist. If serving for lunch a simple green salad alongside balances things out

Creative Twists

Smoked turkey or vegetarian sausage stand in perfectly for ham. If you can not find Hawaiian bread a soft sweet challah or brioche works well. Mix up the cheese blend based on your favorites or whatever you have in the fridge. For a summer version use sautéed zucchini or sweet bell pepper in place of some spinach. In winter add extra cheese and serve with roasted root vegetables on the side.

Friends have shared rave reviews of this being the first brunch their kids devoured with zero complaints. One reader even packed single portions for a road trip breakfast and claimed it was still delicious cold two days later.

Common Questions About This Recipe

→ Can I substitute the ham with other proteins?

Yes, you can use cooked sausage or bacon as a substitute for ham, or even make it meatless by adding more vegetables.

→ What type of cheese works best for this breakfast cake?

A blend of cheddar, Colby Jack, and mozzarella provides a melty, flavorful topping, but you can use any cheese you prefer.

→ Can I prepare this dish ahead of time?

Absolutely. Prep the night before and bake in the morning, or fully bake and reheat slices when ready to serve.

→ How do I store leftovers?

Refrigerate any leftovers in an airtight container for up to three days. Reheat in the oven or microwave before serving.

→ Is this dish freezer-friendly?

Yes, you can freeze the baked breakfast cake. Wrap tightly and freeze for up to one month. Thaw and reheat to serve.