Monkey bread is traditionally a pull-apart sweet treat, baked in a Bundt pan. Ree has created this delicious savory breakfast version, incorporating bacon, scrambled eggs, herbs and cheese.
| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 35 min |
| Yield: | 8 servings |
Ingredients
- 8 slices bacon, chopped
- 6 large eggs
- 2 to 3 dashes hot sauce
- 1/2 teaspoon kosher salt
- Pinch freshly ground black pepper
- Two 16.3-ounce cans buttermilk biscuits (not the flaky kind)
- 4 tablespoons salted butter, melted
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh parsley, plus more for garnish
- 1 tablespoon everything bagel seasoning
- Nonstick cooking spray, for the pan
- 2 cups shredded pepper jack cheese
Instructions
- Preheat the oven to 375 degrees F.
- Cook the bacon in a skillet over medium heat until crisp, 8 to 10 minutes. Remove with a slotted spoon. Drain the skillet of all but 2 tablespoons of grease and return the skillet to the heat.
- Whisk the eggs in a small bowl along with the hot sauce, salt and pepper. Add to the skillet and scramble the eggs until fluffy, 2 to 3 minutes. Set aside.
- Separate the biscuits and cut each biscuit into sixths. Add to a bowl with the butter, chives, parsley and everything bagel seasoning. Toss to fully coat the biscuits.
- Spray a Bundt pan with cooking spray and arrange half the biscuits in the bottom and slightly up the sides. Top with half the cheese, all of the eggs, the bacon, and the remaining cheese, before topping with the remaining biscuits.
- Bake until golden all over, 35 to 40 minutes, then remove and let sit for 10 minutes. Flip out and slice to serve. Garnish with parsley.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 776 |
| Total Fat | 51 g |
| Saturated Fat | 20 g |
| Carbohydrates | 53 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 25 g |
| Cholesterol | 207 mg |
| Sodium | 1192 mg |
Reviews
This didn’t turn out the way I had hoped. I made this for Easter breakfast. While the flavors were good, it tasted dry. As someone else suggested, a Hollandaise or other sauce would have helped. My bread didn’t stick together. There was no mention in the recipe, but I have a feeling the biscuits should have been rolled flat before cutting. They would have made a better fit. I didn’t let the bread cool long enough in the pan before flipping it over and this might have been part of the problem. It looked a mess, but tasted fairly good (except for the dryness and being a bit salty). That said, someone else absolutely loved it!
My husband and I had this for breakfast this morning. Made it exactly as per the recipe and wouldn’t change a thing. Thanks for another winner, Ree!
Lori what do you mean? More information please!
Made this after watching the episode. NO the biscuits are not precooked as one reviewer suggested. I did make my scrambled eggs a littler softer than the recipe. It was a hit!!
You really need to slice it as Ree suggested.
Thinking next time I might serve with hollandaise.
You really need to slice it as Ree suggested.
Thinking next time I might serve with hollandaise.
From watching the episode, the biscuits looked to be pre-baked. So there’s no need to bake 35-40 minutes since everything is already precooked. You just want to meld them all together. I baked for 15 minutes and it came out wonderful!!
Is this recipe an early April Fool’s joke?