Recipe courtesy of Ree Drummond
Savory Breakfast Monkey Bread
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- Level: Easy
- Total: 1 hr 30 min (includes cooling time)
- Active: 35 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- 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
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 (includes cooling time)
- Active: 35 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- 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
Ingredients
Directions
Special equipment:
a Bundt pan- 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.
