Savory Breakfast Monkey Bread Recipe

Oh, this Savory Breakfast Monkey Bread! Let me tell you, it was an absolute game-changer in our household. For years, monkey bread to me meant sweet, cinnamon-sugar coated bites, a delightful treat but decidedly a dessert or a very indulgent breakfast. The idea of a savory version, packed with all our breakfast favorites, was intriguing. The first time I made it for a weekend brunch, the aroma alone had everyone drifting into the kitchen, eyes wide with anticipation. My kids, usually picky about “mixed” dishes, devoured it. My husband, a lover of all things breakfast, declared it “genius.” It’s that perfect pull-apart texture we all love, but instead of sweetness, you get savory sausage, crispy bacon, gooey melted cheese, and fluffy egg-soaked biscuit pieces. It’s hearty, satisfying, and surprisingly easy to throw together, making it a new weekend staple and our go-to for feeding a hungry crowd or when we have overnight guests. It looks impressive, tastes incredible, and the joy of everyone reaching in to pull off their own piece is just priceless. This isn’t just a recipe; it’s an experience!

Why You’ll Adore This Savory Breakfast Monkey Bread

Before we dive into the nitty-gritty of whipping up this breakfast masterpiece, let’s talk about why this recipe is destined to become a star in your culinary repertoire. It’s more than just a meal; it’s a bundle of joy, warmth, and deliciousness, all baked into one glorious ring.

• Ultimate Comfort Food: Imagine the comforting embrace of warm, soft bread, combined with the heartiness of your favorite breakfast meats and the irresistible melt of cheese. Each bite is like a cozy hug, perfect for lazy weekend mornings, chilly days, or whenever you need a little pick-me-up.
• Crowd-Pleaser Guaranteed: Whether you’re hosting a brunch, feeding a hungry family, or looking for a potluck showstopper, this Savory Breakfast Monkey Bread is your answer. Its interactive, pull-apart nature makes it fun for all ages, and the universally loved flavors of sausage, bacon, egg, and cheese ensure there won’t be any leftovers.
• Surprisingly Easy to Make: Don’t let its impressive appearance fool you. This recipe largely relies on store-bought refrigerated biscuit dough, which significantly cuts down on prep time and effort. The rest is simple cooking of meats and whisking of an egg mixture – tasks anyone can master.
• Customizable to Your Taste: This recipe is a fantastic base for your creativity. Not a fan of pork sausage? Use turkey or plant-based alternatives. Want to sneak in some veggies? Finely chopped bell peppers, spinach, or mushrooms would be delicious additions. Prefer a different cheese? Go for it! The possibilities are endless.
• Perfect for Make-Ahead: Mornings can be hectic, but that doesn’t mean you have to sacrifice a delicious breakfast. You can prep most components of this monkey bread the night before, assemble it in the morning, and bake. This makes it ideal for holiday breakfasts or relaxed weekend brunches where you’d rather spend time with loved ones than in the kitchen.
• Visually Stunning: Let’s be honest, we eat with our eyes first. Baked in a Bundt pan, this savory monkey bread emerges as a golden-brown wreath, studded with savory morsels and glistening with melted cheese. It’s a centerpiece-worthy dish that will have everyone reaching for their cameras before they reach for a piece.
• All-in-One Breakfast: It’s got your carbs from the biscuits, protein from the eggs and meats, and dairy from the cheese and milk. It’s a complete, satisfying meal that will keep you fueled and happy for hours.

This Savory Breakfast Monkey Bread isn’t just food; it’s an event. It’s the aroma wafting through the house, the eager anticipation as it bakes, and the collective “mmmms” as everyone takes their first bite. It’s the perfect recipe to create delicious memories around your breakfast table.

Ingredients for Savory Breakfast Monkey Bread

To create this delightful breakfast, you’ll need the following ingredients. Using good quality components will elevate the final taste, so choose wisely!

• Refrigerated Biscuit Dough: 2 cans (16.3 oz each) of large refrigerated biscuits (like Pillsbury Grands! Homestyle or Flaky Layers – both work well, though flaky layers add extra texture)
• Breakfast Sausage: 1 lb pork breakfast sausage (you can use mild, spicy, sage, or even maple-flavored for a slight sweet-savory contrast; turkey or chicken sausage also work)
• Bacon: 8-10 slices thick-cut bacon, cooked until crispy and then crumbled or chopped
• Cheese: 2 ½ cups shredded sharp cheddar cheese (or a blend of cheddar and Monterey Jack, Colby Jack, or even some Gruyère for a nuttier flavor)
• Eggs: 6 large eggs
• Milk or Half-and-Half: ¾ cup whole milk or half-and-half (for a richer custard)
• Unsalted Butter: ½ cup (1 stick), melted
• Green Onions (Scallions): ½ cup, thinly sliced (both white and green parts), plus extra for garnish
• Garlic Powder: 1 teaspoon
• Onion Powder: ½ teaspoon
• Dried Parsley: 1 teaspoon (or 1 tablespoon fresh, chopped)
• Salt: ½ teaspoon (adjust to taste, considering sausage and bacon saltiness)
• Black Pepper: ½ teaspoon freshly ground black pepper (adjust to taste)
• Optional additions:
  • ½ cup finely chopped bell peppers (any color)
  • ½ cup finely chopped white or yellow onion
  • A pinch of red pepper flakes for a little heat

Equipment Needed:

• Large skillet
• 10-12 cup Bundt pan (a fluted tube pan)
• Large mixing bowl
• Whisk
• Cutting board and knife

Having everything measured and prepped before you begin (a concept known as “mise en place”) will make the assembly process smooth and enjoyable. The aroma of bacon and sausage cooking is just the prelude to the incredible smell that will fill your home as this bakes!

Step-by-Step Instructions

Follow these instructions carefully to bake the perfect Savory Breakfast Monkey Bread. Take your time, enjoy the process, and anticipate the deliciousness to come!

1. Preheat and Prep the Pan:
   Preheat your oven to 350°F (175°C). Generously grease a 10-12 cup Bundt pan with butter or non-stick cooking spray, ensuring you get into all the nooks and crannies. This is crucial to prevent sticking and ensure the monkey bread releases cleanly. You can even lightly flour it after greasing for extra insurance.
2. Cook the Meats:
   • Sausage: In a large skillet over medium heat, cook the breakfast sausage, breaking it apart with a spoon, until it’s nicely browned and cooked through (no longer pink). This usually takes about 8-10 minutes. Drain off any excess grease thoroughly using a slotted spoon and transfer the sausage to a paper towel-lined plate.
   • Bacon: In the same skillet (you can wipe it clean if there’s excessive sausage grease, or leave a little for flavor), cook the bacon slices until crispy. This might take 7-10 minutes per batch, depending on thickness. Remove the bacon to a separate paper towel-lined plate to drain and cool. Once cooled, crumble or chop it into bite-sized pieces.
   • Optional Veggies: If using chopped onions or bell peppers, you can sauté them in a tablespoon of the bacon grease (or a little olive oil) for 4-5 minutes until softened. Add them to the cooked sausage.
3. Prepare the Biscuits:
   Open the cans of biscuit dough. Separate the biscuits and cut each one into quarters (or sixths if they are very large). You want bite-sized pieces. Place the biscuit pieces into a large mixing bowl.
4. Combine Dry Savory Elements:
   To the bowl with the biscuit pieces, add the cooked and crumbled sausage, the crumbled bacon, 2 cups of the shredded cheese (reserving ½ cup for topping later), the sliced green onions, garlic powder, onion powder, dried parsley, salt, and pepper. Gently toss everything together with your hands or a large spoon until the biscuit pieces are evenly coated and the ingredients are well distributed. Be gentle to avoid mashing the biscuit dough too much.
5. Prepare the Egg Mixture (Custard):
   In a separate medium bowl, whisk together the 6 large eggs, ¾ cup of milk or half-and-half, and the ½ cup of melted butter. Whisk until thoroughly combined and smooth.
6. Combine Wet and Dry:
   Pour the egg and butter mixture over the biscuit and sausage mixture in the large bowl. Use a spatula or your hands to gently toss and fold everything together, ensuring all the biscuit pieces are moistened by the egg mixture. It will seem like a lot, but the biscuits will absorb it.
7. Assemble in Bundt Pan:
   Carefully transfer the biscuit mixture into the prepared Bundt pan. Spread it out evenly, gently pressing down slightly to fill any gaps, but don’t pack it too tightly. Sprinkle the remaining ½ cup of shredded cheese evenly over the top.
8. Bake to Golden Perfection:
   Place the Bundt pan in the preheated oven. Bake for 45-55 minutes, or until the top is deep golden brown and a wooden skewer or long toothpick inserted into the center comes out clean (or with just a few moist crumbs, but no wet batter). The internal temperature should reach at least 165°F (74°C) if you have a food thermometer, to ensure the eggs are cooked through. If the top starts to brown too quickly before the inside is cooked, you can loosely tent it with aluminum foil for the remaining baking time.
9. Rest and Release:
   Once baked, carefully remove the Bundt pan from the oven and place it on a wire rack to cool for 10-15 minutes. This resting period is important; it allows the monkey bread to set up slightly and makes it easier to invert without falling apart. It also prevents you from burning your tongue on molten cheese!
10. Invert and Serve:
    After the resting period, place a large serving platter or cutting board over the top of the Bundt pan. In one swift, confident motion, flip the pan and platter together. Gently lift the Bundt pan off. If you greased the pan well, it should release cleanly. If a few pieces stick, you can gently coax them out and place them back onto the bread.
11. Garnish and Enjoy:
    Sprinkle the warm Savory Breakfast Monkey Bread with extra fresh sliced green onions or chopped parsley for a pop of color and freshness. Serve warm and let everyone pull off their own delicious, cheesy, eggy, meaty pieces!

This Savory Breakfast Monkey Bread is best enjoyed fresh from the oven, when the cheese is at its gooiest and the biscuits are perfectly tender.

Nutrition Facts

• Servings: Approximately 10-12 servings
• Calories per serving: Approximately 450-550 calories (This is an estimate and can vary significantly based on the specific brands of ingredients used, the type of sausage and bacon, and the amount of cheese.)

Breakdown (Approximate):
The caloric content comes primarily from the biscuits (carbohydrates and fats), sausage and bacon (protein and fats), cheese (fats and protein), and eggs (protein and fats). While undeniably indulgent, it’s packed with protein which will keep you feeling full. For a lighter version, one could consider using turkey sausage, reduced-fat cheese, and more vegetables.

Preparation Time

• Prep Time: 25-30 minutes (includes cooking meats, chopping, and assembling)
• Cook Time: 45-55 minutes
• Resting Time: 10-15 minutes
• Total Time: Approximately 1 hour 20 minutes to 1 hour 40 minutes

This timeline makes it feasible for a special weekend breakfast or brunch. If you prep the meats and chop veggies the night before, your morning prep time can be reduced to about 15 minutes.

How to Serve Your Savory Breakfast Monkey Bread

This Savory Breakfast Monkey Bread is a showstopper on its own, but here are some delightful ways to serve it and elevate your breakfast or brunch experience:

• As the Star of the Show:
  • Serve it warm, directly from the platter it was inverted onto.
  • Provide small plates and napkins, as it’s a fun, hands-on eating experience.
  • A sprinkle of fresh herbs like chives or parsley right before serving adds a lovely touch of green.
• With Complementary Sides:
  • Fresh Fruit Platter: A colorful array of fresh berries, melon slices, grapes, and orange segments provides a refreshing contrast to the richness of the monkey bread.
  • Yogurt Parfaits: Layers of Greek yogurt, granola, and fruit in individual glasses can be a light and healthy accompaniment.
  • Simple Green Salad: If serving for brunch, a light green salad with a vinaigrette dressing can balance the meal.
  • Sliced Avocado or Guacamole: The creaminess of avocado pairs wonderfully.
• Dipping Sauces (Optional but Fun!):
  • Salsa: A mild or medium salsa offers a zesty kick.
  • Hot Sauce: For those who like it spicy, a selection of favorite hot sauces is a must.
  • Country Gravy or Sausage Gravy: For an ultra-indulgent, Southern-style experience, serve with a side of warm gravy for dipping.
  • Maple Syrup (a Drizzle!): For those who love a sweet and savory combination, a tiny drizzle of pure maple syrup over a piece can be surprisingly delicious.
  • Ketchup: A classic breakfast condiment that many will appreciate.
• Perfect for Occasions:
  • Weekend Brunches: The ultimate centerpiece for a leisurely brunch with family or friends.
  • Holiday Mornings: Make Christmas morning, Easter, or New Year’s Day breakfast extra special and relatively fuss-free (especially with make-ahead tips).
  • Potlucks and Gatherings: It travels reasonably well (though best served warm) and is always a hit.
  • Game Day Breakfast/Brunch: A hearty and satisfying option to fuel up before a big game.

No matter how you choose to serve it, this Savory Breakfast Monkey Bread is sure to be met with oohs and aahs!

Additional Tips for a Perfect Breakfast Bake

To ensure your Savory Breakfast Monkey Bread turns out exceptionally delicious every single time, here are five valuable tips:

1. Don’t Overbake – The Golden Rule:
   Overbaking is the quickest way to a dry, tough monkey bread. Start checking for doneness around the 45-minute mark. The top should be a beautiful deep golden brown, and a skewer inserted into the thickest part (avoiding pockets of melted cheese) should come out clean or with only a few moist crumbs. The internal temperature, if you use a thermometer, should be at least 165°F (74°C) to ensure the eggs are fully cooked. If the top is browning too quickly but the inside isn’t done, loosely tent the Bundt pan with aluminum foil. Remember, it will continue to cook slightly from residual heat after you remove it from the oven.
2. Master the Art of Pan Greasing:
   For any Bundt cake or bread, thorough greasing of the pan is non-negotiable. Those beautiful fluted designs can become traps for your delicious creation if not properly prepared. Use softened butter and a pastry brush to get into every crevice, or use a good quality baking spray that contains flour. Some bakers even swear by a thin layer of granulated sugar after greasing for sweet recipes, but for savory, a light dusting of flour or fine breadcrumbs over the grease can provide an extra layer of release insurance. This step ensures your stunning monkey bread inverts perfectly.
3. Biscuit Quality and Cut Matters:
   While any refrigerated biscuit dough will work, consider the type. “Flaky Layers” biscuits tend to separate a bit more, creating interesting textures, while “Homestyle” or “Southern Style” biscuits offer a more uniform, tender crumb. Cut the biscuits into uniform pieces (quarters are generally good) so they cook evenly. If pieces are too large, the outside might cook before the inside of that piece is done. If they’re too small, they might become overly dry.
4. Meat Prep is Key – Drain That Grease!
   When cooking your sausage and bacon, it’s vital to drain off as much excess grease as possible. Too much grease can make the monkey bread heavy, oily, and prevent the biscuit dough from cooking properly. After cooking, transfer the meats to paper towel-lined plates to absorb any remaining fat. Also, ensure the sausage is cooked through completely before adding it to the biscuit mixture. For bacon, cooking it until truly crispy ensures it stays somewhat crisp even after baking and doesn’t become chewy.
5. Cheese Choices and Distribution:
   While sharp cheddar is a classic, don’t be afraid to experiment with cheese blends. Monterey Jack melts beautifully, Colby Jack offers a mild flavor, and a bit of Gruyère or Swiss can add a sophisticated nutty note. Using freshly shredded cheese from a block is often better than pre-shredded, as pre-shredded varieties contain anti-caking agents that can affect meltability. When mixing, aim for an even distribution of cheese with the biscuit pieces, and don’t forget that reserved portion for the top – it creates a wonderfully cheesy, golden crust.

By keeping these tips in mind, you’re well on your way to baking a Savory Breakfast Monkey Bread that’s not just good, but truly exceptional.

Frequently Asked Questions (FAQ)

Here are answers to some common questions you might have about making Savory Breakfast Monkey Bread:

Q1: Can I make Savory Breakfast Monkey Bread ahead of time?
A: Yes, you can definitely do some prep work in advance!

• Component Prep (Up to 1 day ahead): Cook the sausage and bacon, crumble/chop them, and store in an airtight container in the refrigerator. Shred your cheese and slice your green onions. You can also whisk together the dry seasoning ingredients (garlic powder, onion powder, parsley, salt, pepper).
• Full Assembly (Up to 1 night ahead – with caution): You can fully assemble the monkey bread in the Bundt pan, cover it tightly with plastic wrap, and refrigerate overnight. However, the biscuit dough might start to rise a bit or absorb a lot of the liquid, potentially affecting the texture slightly (it might be a bit denser). If you do this, allow the pan to sit at room temperature for about 20-30 minutes before baking. You may also need to add 5-10 minutes to the baking time.
• Best Make-Ahead Approach: Prep all components the day before. In the morning, cut the biscuits, toss everything together, and bake. This minimizes any texture changes to the dough.

Q2: How do I store and reheat leftovers?
A: Leftover Savory Breakfast Monkey Bread can be stored in an airtight container in the refrigerator for up to 3-4 days.

• Reheating Individual Portions: The best way to reheat is in the oven or a toaster oven to maintain crispness. Place pieces on a baking sheet and heat at 325°F (160°C) for about 10-15 minutes, or until warmed through. You can also microwave individual portions for 30-60 seconds, but the texture will be softer.
• Reheating Larger Amounts: You can reheat a larger section similarly in the oven. If it seems dry, you can cover it loosely with foil.

Q3: Can I freeze Savory Breakfast Monkey Bread?
A: Yes, you can freeze it, though the texture of the biscuits and eggs might change slightly upon thawing and reheating.

• Freezing: Allow the monkey bread to cool completely. You can freeze it whole (if you have a large enough freezer bag/container) or in individual portions. Wrap well in plastic wrap, then in aluminum foil, or place in a freezer-safe airtight container or bag. Freeze for up to 2-3 months.
• Thawing and Reheating: Thaw overnight in the refrigerator. Reheat in the oven at 325°F (160°C) for 15-25 minutes (depending on size), or until warmed through. Covering with foil can help prevent it from drying out too much during reheating.

Q4: What variations can I try with this recipe?
A: This recipe is wonderfully versatile! Here are some ideas:

• Different Meats: Try diced ham, Canadian bacon, chorizo (for a spicy kick), or even cooked, shredded chicken.
• Vegetarian Version: Omit the meat and load up on sautéed vegetables like mushrooms, spinach (squeezed dry), bell peppers, zucchini, or artichoke hearts. Use a plant-based sausage alternative.
• Cheese Swaps: Experiment with provolone, mozzarella, pepper jack (for spice), Gouda, or a Mexican cheese blend.
• Spice it Up: Add a pinch of cayenne pepper, red pepper flakes, or a dash of hot sauce to the egg mixture. Sauté some jalapeños with the onions.
• Herb Power: Incorporate fresh herbs like thyme, rosemary, or sage into the mix for different flavor profiles.
• “Everything Bagel” Twist: Sprinkle everything bagel seasoning on top along with the cheese before baking.

Q5: My monkey bread stuck to the pan! What did I do wrong and how can I prevent it next time?
A: Ah, the dreaded Bundt pan stick! This is a common issue but very preventable.

• Why it Happens: Usually, it’s due to insufficient or uneven greasing, or not getting into all the intricate details of the pan. Sometimes, not allowing it to rest for 10-15 minutes after baking can also cause it to break apart, as it hasn’t firmed up enough.
• Prevention is Key:
  1. Grease THOROUGHLY: Use softened (not melted) butter and a pastry brush, or a baking spray that specifically states it contains flour (like Baker’s Joy or Pam Baking). Make sure every single nook, cranny, and the central tube is coated.
  2. Flour Power (Optional but helpful): After greasing, lightly dust the inside of the pan with flour, tapping out any excess. For a savory bake, you could even use fine, dry breadcrumbs or almond flour.
  3. Cooling Time: Don’t skip the 10-15 minute cooling time in the pan on a wire rack. This allows the bread to contract slightly from the sides of the pan and firm up.
  4. Loosen Edges (If Necessary): If you’re concerned, after the cooling period and before inverting, you can gently run a thin, flexible silicone or plastic spatula around the outer edges and the central tube to loosen it. Avoid metal, as it can scratch non-stick pans.
  5. The Flip: Invert with confidence in one smooth motion. Hesitation can sometimes cause issues.
     If, despite your best efforts, a small piece sticks, you can often gently pry it out and “glue” it back onto the main bread with a dab of melted cheese if needed!

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