Breakfast Monkey Bread

Breakfast Monkey Bread


All the best parts of breakfast in a convenient pull-apart loaf!
  • 6 tbsp. butter, divided
  • 6 large eggs
  • 3 tbsp. heavy cream
  • kosher salt
  • Freshly ground black pepper
  • 2 tbsp. finely chopped chives
  • 2 tubes refrigerated biscuit dough
  • 1 tbsp. garlic powder
  • 2 tbsp. dehydrated onion
  • 2 tbsp. poppy seeds
  • 2 tbsp. sesame seeds
  • 1 tbsp. Flaky sea salt
  • ½ lb. bacon, cooked
  1. Preheat oven to 350° and grease a Bundt pan with cooking spray. Make scrambled eggs: In a large nonstick pan, melt 1 tablespoon butter over medium heat. Meanwhile, whisk together eggs and heavy cream. When the butter is foamy, add eggs and let set slightly. Reduce heat to medium-low and drag the eggs with a spatula or wooden spoon to create curds. When the eggs are almost cooked to your liking, season with salt and pepper. Fold in chives and remove from heat.
  2. Cut each biscuit and roll in half, then roll each half into a ball. Melt remaining 5 tablespoons butter then dunk each ball in melted butter. Set aside.
  3. In a large zip-top bag, add garlic powder, onion, poppy seeds, sesame seeds, sea salt and pepper. Seal and shake to mix ingredients. Add rolled doughs to bag and shake until coated in seasoning.
  4. In a large bowl, combine the seasoned biscuit balls, scrambled eggs and cooked bacon. Toss gently to combine then pour the entire mixture into the Bundt pan.
  5. Bake until golden brown and the center no longer feels doughy, 28 to 30 minutes. Let cool 10 minutes before turning out onto a platter. Serve warm.

How To Make Breakfast Monkey Bread

Pull-Apart Breakfast Monkey Bread will turn you into a morning person.Full recipe:

Julkaissut Delish Perjantaina 29. maaliskuuta 2019