Bacon, Egg, and Cheese Breakfast Bread

Bacon, Egg, and Cheese Breakfast Bread

The three-morning essentials—BEC—baked into one amazing monkey bread. Recipe Type: Christmas, breakfast Total Time: PT50M

Prep time: 
Cook time: 
Yield: 8
Serving size: 5
Calories per serving: 137


cooking spray, for pan
6 slices bacon
4 large eggs
1 1/2 cups. skim milk
kosher salt
freshly ground black pepper
3 cans refrigerated biscuits (such as Pillsbury)
1 1/2 cups. shredded Monterrey jack


Preheat oven to 350º and grease a Bundt pan with cooking spray. In a large skillet over medium heat, cook bacon until crisp, 6 minutes. Transfer to a paper towel-lined plate and let drain, then crumble. In a large bowl, whisk together eggs and milk and season with salt and pepper. Quarter biscuits and dip in egg mixture, then add a layer to the prepared bundt pan. Add a layer of cheese, then bacon, then continue with biscuit pieces until the pan is three-quarters full. Pour remaining egg mixture over top. Bake until the egg is cooked through and bread is golden, 35 to 37 minutes. Let cool, then turn out onto a plate and serve. Optional step: Once you turn out bread, top with additional cheese, and return to oven until melted, 5 minutes.


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