Ingredients listed are for a 6 cup bundt pan. If you are using a 12 cup pan double the ingredients.
1 16 oz. can refrigerated biscuits (Grands)
4 Tbsp. salted butter melted
6 large eggs scrambled
1/2 pound bacon cooked and crumbled
1 c. shredded cheddar cheese
2 Tbsp. fresh chives
1/4 c. lowfat mayo
1/4 c. sour cream
1 tsp. lemon juice
1/2 tsp. dijon mustard
Preheat oven to 350 degrees.
Cook bacon and eggs set aside
Remove biscuits from package and cut into sixths.
Place biscuit pieces in a gallon size ziplock bag
and toss with 4 Tbsp. melted butter.
Add scrambled eggs, bacon, shredded cheese, and
fresh chives to the bag and shake to distribute.
Pour mixture into a greased 6 cup bundt pan.
Bake at 350 degrees for 30 minutes.
While bread is baking, combine sauce
ingredients in a small saucepan and heat,
stirring, over medium heat until smooth.
Cool in pan 5-10 minutes, then use a knife or
spatula to loosen edges.
Invert bread onto a plate and drizzle with
sauce before serving.
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