Monkey bread is the best! So versatile, made to share, sweet or savory depending on preference. You can add just about any flavor to the mix!
Bacon, Egg & Cheese Monkey Bread is what I've been making for breakfast lately. With all your usual breakfast foods all in one bundt pan, breakfast has never been so streamlined. Don't forget to top it all off with the delicious sauce!
- 1 (16 ounce) can refrigerated biscuits
- 4 tablespoons salted butter, melted
- 6 large eggs, scrambled
- ½ pound bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- 2 tablespoons fresh chives
- For the sauce:
- ¼ cup mayo
- ¼ cup sour cream
- 1 teaspoon lemon juice
- ½ teaspoon dijon mustard
Preheat oven to 350 degrees. Cook bacon and eggs, then set aside.
Remove biscuits from package and cut into sixths.
Place biscuit pieces in a gallon size ziploc bag and toss with 4 tablespoons melted butter.
Add scrambled eggs, bacon, shredded cheese, and fresh chives to the bag and shake to distribute.
Pour mixture into a greased 6 cup bundt pan.
Bake for 30 minutes.
While bread is baking, combine sauce ingredients in a small saucepan and heat, stirring, over medium heat until smooth.
Cool in pan 5-10 minutes, then use a knife or spatula to loosen edges.
Invert bread onto a plate and drizzle with sauce before serving.