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Bacon, Egg and Cheese Monkey Bread

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  • Ready in: Prep: 15 M, Cook: 30 M, Total: 45 M
  • Serves: 6
Bacon, Egg and Cheese Monkey Bread

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.


  • NOTE: 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
  • 1/2 pound bacon, cooked and crumbled
  • 1 c. shredded cheddar cheese
  • 2 Tbsp. fresh chives
  • 1/4 c. low-fat mayo
  • 1/4 c. sour cream
  • 1 tsp. lemon juice
  • 1/2 tsp. Dijon mustard
  • Step by Step Directions

    1. 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 Ziploc 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.


    2. 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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