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Ingredients
*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. 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
For sauce:
- 1/4 c. lowfat mayo
- 1/4 c. Roundy's sour cream
- 1 tsp. lemon juice
- 1/2 tsp. dijon mustard
Instructions
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- 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.
Source lemontreedwellng.com