Savory Monkey Bread... say no more! Ree has created a delicious breakfast version of this treat by incorporating bacon, scrambled eggs, herbs and cheese.
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Savory Breakfast Monkey Bread
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 1 hr 30 min (includes cooling time)
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

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.

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Ree Drummond's Savory Breakfast Monkey Bread | The Pioneer Woman | Food Network
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