Ingredients
Scale
- 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
Instructions
- 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. - 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.
- 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. - 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. - 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. - 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. - 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. - 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. - 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! - 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. - 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!
Nutrition
- Serving Size: One Normal Portion
- Calories: 450-550