Bacon Egg and Cheese Monkey Bread
*Ingredients listed are for a 6 cup bundt pan. If you are using a 12 cup pan, double the ingredients.
1 (16 oz.) can refrigerated biscuits
4 Tbsp. salted butter, melted
6 large eggs, scrambled
½ pound bacon, cooked and crumbled
1 c. shredded cheddar cheese
2 Tbsp. fresh chives
¼ c. lowfat mayo
¼ c. sour cream
1 tsp. lemon juice
½ tsp. dijon mustard
Preheat oven to 350 degrees.
Cook bacon and eggs; set aside.
Remove biscuits from package and cut into sixths.
Place biscuit pieces in a gallon size ziplock bag and toss with 4 Tbsp. 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 at 350 degrees 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.