Bacon, Egg and Cheese Monkey Bread combines all your breakfast favorites in one delicious pull-apart bread recipe! Perfect for breakfast or an easy weeknight dinner, and a kid friendly back to school recipe, too!
So there’s this little thing I’m supposed to be getting ready for – called a rummage sale – and, you guys, I’m totally NOT getting ready for it! It’s supposed to start tomorrow, FYI, and we’ve gotten as far as putting some things out in the garage. And by we, I mean mostly Jorden. Because apparently, I’m way more of a hoarder than I thought I was, and I have issues with getting rid of things. Which, I guess, is the definition of a hoarder.
So here’s how it goes: I decide I’m going to “tackle” a space, comb through it and find all the things we no longer need or want or use. And then I see something that reminds me my kids are getting older – our house is filled with such things – something we clearly no longer need, and I freeze up. Because it reminds me of how quickly time is going, and makes me think about all the things I planned to do with my kids when they were little, and forces me to acknowledge the fact that they’re all getting older…..and then I just walk away. Because who wants to deal?!
Now. I know I’m not the only one who struggles with decluttering. I feel like it’s an age-old struggle for moms (and dads) everywhere. I just honestly never thought it would be me! But…I guess that’s how life is. Always surprising us, right? So now we have this half-filled garage and so much more we could still put out there and I’m sitting here wondering whether or not we can actually pull this off. Whether or not I have it in me to push through and make it happen.
To be honest, all I *really* want to do is stuff my face with this Bacon, Egg and Cheese Monkey Bread. It’s an idea I thought up during a shopping trip to Pick ‘n Save, in an attempt to get creative with back to school breakfast ideas. Seriously – who wouldn’t want bread stuffed with bacon, eggs, and cheese? And apparently my kids agree. The first time I made the monkey bread recipe, they DEVOURED it. Which has me thinking – maybe monkey bread can somehow make me feel more okay about the fact that I didn’t do everything I intended to do with my kids.
Either way, it’s definitely a good escape for now. And you better believe I’ll be making a whole lot of this monkey bread throughout the school year. Because if it makes me feel better about life, and my kids actually want to eat it, it’s a no-brainer. I think you’ll agree!
Bacon, Egg and Cheese Monkey Bread
Bacon, Egg and Cheese Monkey Bread combines all your breakfast favorites in one delicious pull-apart bread recipe!
Ingredients
Monkey Bread
- 1 16 oz. can refrigerated biscuits
- 4 Tbsp. Roundy's salted butter, melted
- 6 large Roundy's eggs, scrambled
- 1/2 pound Roundy's bacon, cooked and crumbled
- 1 c. Roundy's shredded cheddar cheese
- 2 Tbsp. fresh chives
Sauce
- 1/4 c. lowfat mayo
- 1/4 c. Roundy's sour cream
- 1 tsp. lemon juice
- 1/2 tsp. dijon mustard
Instructions
- 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.
Nutrition Information:
Yield: 12 Serving Size: 1 gAmount Per Serving: Calories: 360Total Fat: 25gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 127mgSodium: 722mgCarbohydrates: 19gFiber: 1gSugar: 2gProtein: 14g
Holly N @ Spend With Pennies says
I’m making this. I’m not a huge fan of sweet breakfasts, I always choose the savory bacon and eggs over the pancakes and waffles. I can’t wait to try this savory monkey bread!
Katerina @ diethood .com says
I love everything about this monkey bread!! It looks and sounds incredibly delicious!!!
Jess says
A rummage sale sounds like a lot of work but you probably will get a great sense of satisfaction once it’s over. I always love how clean my house feels after we participate in something like that! This monkey bread looks fantastic, perfect for a busy weekend ahead! Thanks for sharing!
Serene @ House of Yumm says
This is how I want to start my days!!
Cookin Canuck says
We made a state-to-state move a couple of months ago and the purging/sorting was the hardest part. However, it felt SO good once we were done. That being said, I’d be tempted to walk away for snack time if I had this gorgeous monkey bread in my kitchen.
Jen @ The Weary Chef says
OMG! This is the most delicious bread I’ve seen today!
Michelle | A Latte Food says
I’m obsessed with this!! So brilliant!
Sharon @ What The Fork Food Blog says
I had a yard sale earlier this summer – we pretty much emptied out the basement and got rid of ALL the baby things. It was kind of sad but then once it was gone it was freeing. I hate clutter ????
This monkey bread looks amazing btw!
Heather Kinnaird says
I am in LOVE!!! what a great breakfast idea Cathy
marcie says
I’ve never tried monkey bread before…can you believe it?? This looks like one that I would love to try first — it’s got everything I love about breakfast!
Love Bakes Good Cakes says
What a fun idea for monkey bread!! I love the savory twist!
Johnna says
This looks terrific! Love seeing monkey bread made into a savory version.
Megan @ MegUnprocessed says
Great presentation! Beautiful photography!
Carol Chantiny says
Can this be made ahead???
Jim Price says
What is “Roundy’s”?
Cazman says
A grocery store chain in Wisconsin.
Annie says
Hello, I wanna do this but I don’t know what is refregireted biscuit can ? I’m from Canada maybe we don’t have that ?
Thanks
D says
They are pre made biscuits that are sold in tubes (cans) in the refridgerated section of grocery store . Pillsbury Grands are one example.
Gina says
How would this be at room temperature for a morning tailgate??
Cathy says
How long would you have to bake this if you doubled the recipe?
Alicia says
Mine wasn’t cooked after 30 min, so I had to put it back in
Becky says
Can it be made ahead and frozen?
Cathy Trochelman says
Hi Becky, I’ve never tried making it ahead. I’m guessing it would work, but may lose something in the freezing & reheating. Hope this helps!
Barb says
I would make this and add country gravy for the sauce! Yum!!
Jennifer says
YES!!! Doing exactly that for Christmas brunch.
Barbara says
How do you make your country gravy?
CARLA says
This sounds good, except for the sauce. Do you it would still be moist enough to eat with adding sauce on the top?? Thank you for sharing your recipes; blessings!
Cathy Trochelman says
Hi Carla! My kids LOVE it without the sauce!
anne says
instead of the sauce, could I put maple syrup in the pan before adding the rest of the ingredients, or would the syrup burn?
Amy says
Recipe said to double it for 12 c pan but did not mention how long to extend the cooking time. Mine has been in the oven more than an hour now. Parts are starting to look very dark while others are still very doughy. No way to tell what’s going on in the middle, either. Pretty bummed about this one. I was making it for my students for their winter break party, but i don’t think its going to be feasible.
Cathy Trochelman says
I’m really sorry to hear this. The baking time would only need to be extended a bit (maybe 10 minutes)….I’m sorry you had trouble with it!
Laney says
I hope you are getting a kick back” for mentioning a grocery store that is only on your area
Cathy Trochelman says
I am an ambassador for them, but obviously the recipe can be made with ingredients from a grocery store near you. 🙂
Susan says
I’ll be making this for Christmas breakfast, but I’m going to pour one beaten, raw egg over the mixture before I bake it.
Laurencia says
This was easy to make and fun. Delicious mmm.
Nope says
What on earth are “refrigerated biscuits”?
Cathy Trochelman says
Pillsbury Grands or something similar. Refrigerated biscuit dough that comes in a can.
Tricia says
Can I make this in advance without cooking it until morning??
Judy says
I am making this for Christmas brunch but leaving out the eggs as some can’t eat them, using bacon bits instead of real bacon Hope it works I have made the sweet monkey bread lots of times but we always have to many sweats so this is different
becky kruse says
could i make this in a 9×13 pan?
Sara walkenbach says
Sounds yummy. Has anuome tried pouring raw eggs into this? Do the eggs get done?
TAS says
I mean how many goobers are there looking at this dish I mean really? “What is a canned biscuit ” & “Bacon Bits & no eggs” can you say Heimlich Maneuver ? Come on people this lady took the time to share a great dish give her a break!
Rachel says
I was thinking the same thing! Can’t wait to try this.
Mandi says
Does “scrambled eggs” mean cooked or just raw scrambled?
Amanda says
Delicious!
However for those with a 12 cup pan, I would recommend doubling everything except the biscuits. I doubled them and it took over an hour to cook and the bread overpowered everything.
I’m going to try again without doubling the biscuits, maybe just add 1/4 more biscuit??
kyle says
this is served warm?
Amy says
Anyone ever come up with a time or altered instructions for doubling this? I have tried several times and generally come up with parts burnt and parts raw.
Amy Wright says
I have done this several times and it always takes over an hour and parts are burnt while others are raw. I would recommend that you remove the suggestion to double ingredients for a 12 cup or find an alternative recipe for those doubling because it does not work (which is a bummer because this is really good and my family of 8 would enjoy it if I could get it to cook properly).
Cathy Trochelman says
I update the recipe, not suggesting to double, thank you for the feedback! 🙂
Sandra Sherman says
I saw the question was asked, is the eggs raw scrambled and added or cooked then added, I want to try recipe but I need to know about the eggs please and thank you.
Cathy Trochelman says
Yes, scramble and cook the eggs first.