Sunday, December 18, 2016

Bacon Egg and Cheese Monkey Bread

I used to make breakfast sweet monkey bread for staff luncheons.  Having those little "pull-apart" rolls is so much fun.  I'm finding more and more of these recipes - my next task is to start experimenting with my OWN biscuit dough instead of using the refrigerated stuff (too many ingredients I can't pronounce means I don't really like to use them!!)   My Bundt pan may never get put away again!!

Bacon Egg and Cheese Monkey Bread

Author:Cathy Trochelman

*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
For sauce:
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.

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