BACON, EGG AND CHEESE MONKEY BREAD

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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!

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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  1. Preheat oven to 350 degrees.
  2. Cook bacon and eggs; set aside.
  3. Remove biscuits from package and cut into sixths.
  4. Place biscuit pieces in a gallon size ziplock bag and toss with 4 Tbsp. melted butter.
  5. Add scrambled eggs, bacon, shredded cheese, and fresh chives to the bag and shake to distribute.
  6. Pour mixture into a greased 6 cup bundt pan.
  7. Bake at 350 degrees for 30 minutes.
  8. While bread is baking, combine sauce ingredients in a small saucepan and heat, stirring, over medium heat until smooth.
  9. Cool in pan 5-10 minutes, then use a knife or spatula to loosen edges.
  10. Invert bread onto a plate and drizzle with sauce before serving.
Source lemontreedwellng.com