Ham & Cheese Breakfast Bundt Cake
|2 (8 oz) tubes||
Cheddar Cheese, shredded
Swiss Cheese, shredded
|1 1/2 to 2 cups||
Spinach Leaves, chopped
Preheat the oven to 375˚F.
In large bowl, beat eggs and milk until foamy. Heat a 10-inch non-stick skillet over medium-high heat and add butter. Once butter is melted, add eggs. Using a silicone spatula, push the eggs from the edges to the center frequently, cooking until eggs are scrambled but still wet. Remove from pan and set aside.
Open crescent rolls and separate individual rectangles (4 per tube, 8 total); set aside three rectangles. Place remaining pieces into well-greased bundt pan to create a crust around bottom and edges of pan. Press with fingers to ensure that entire pan is lined and seamless.
In large bowl, mix cooked scrambled eggs with remaining ingredients until well combined. Poor into bundt pan and disperse evenly over dough.
Stretch and flatten remaining crescent roll rectangles and place on top of mixture, folding over edges and sealing with dough in bottom of pan so no filling is showing.
Bake for 20 minutes, or until crust is golden brown.
Let cool for 5 minutes, then use spatula to loosen edges; place heatproof plate over pan, flip and tap bottom of pan to loosen bundt; remove pan. If desired, top with additional cheese and bake for 3-4 minutes or until cheese is bubbly and melted.
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