Preheat your oven to 400°F (200°C) and coat a bundt pan with non-stick baking spray.

In a large sauté pan, heat a drizzle of olive oil over medium-high heat. Add the chopped baby spinach and cook until wilted. Stir in the minced garlic, mix well, then remove from the heat and set aside to cool.

In a separate skillet, add a little olive oil and cook the frozen shredded hash browns until they are lightly browned. Remove from heat and allow them to cool.

Begin layering your bundt cake. Place half of the diced sweet Hawaiian bread cubes in the bottom of the prepared bundt pan. Next, layer on the diced ham, green onions, sautéed spinach, browned hash browns, and 1 cup of the shredded cheese. Top with the remaining bread cubes.

In a medium bowl, whisk together the eggs, low-fat milk, heavy cream, cumin, cayenne pepper, salt, and pepper until fully combined. Pour this egg mixture evenly over the layered bread and fillings in the bundt pan.

Cover the bundt pan with aluminum foil and allow it to rest for 30 minutes to let the bread absorb the egg mixture.

Remove the foil and sprinkle the remaining shredded cheese over the top.

Place in the preheated oven and bake for 40 minutes, or until the top is golden and the egg is set.

Once baked, allow the bundt cake to cool slightly before slicing and serving.