April 19, 2024

Hello Foodie Friends

This breakfasty bread often referred to as 'monkey bread' is a delightful twist on the classic pull-apart sweet bread treat, perfect for a special morning occasion or a weekend brunch. This breakfast monkey bread is sure to be a hit with family and friends. You can always switch up your flavors and other favorite breakfast ingredients such as diced ham, cooked bacon, or sauteed vegetables.

You can also use a muffin tin instead of a Bundt pan. Grease the muffin cups and fill them with the coated biscuit pieces before pouring the butter mixture over them. Bake for 20-25 minutes, or until golden brown.

I hope you enjoy this delicious breakfast recipe along with a classic cinnamon sugar version below too... take your pick!

Enjoy!
Marzee
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BREAKFAST PULL APART BREAD

INGREDIENTS:
2 tubes (16 ounces each) refrigerated homestyle biscuit dough
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/2 cup unsalted butter, melted

1 cup cooked breakfast sausage, crumbled
1 cup shredded cheddar cheese
4 large eggs
1/4 cup milk
Salt and pepper to taste
Chopped green onions for garnish (optional)

DIRECTIONS:
Preheat the Oven to 350 degrees. Grease a bundt pan or 9x13 baking dish. Cut each biscuit into quarters. In a bowl, mix the granulated sugar and ground cinnamon until well combined. Roll each biscuit quarter in the cinnamon-sugar mixture until coated.

In another bowl, whisk together the eggs, milk, salt, and pepper until smooth. Heat a skillet over medium heat and scramble the eggs until just cooked. Mix in the cooked breakfast sausage and shredded cheddar cheese with the scrambled eggs until the cheese is melted.

Arrange half of the cinnamon-sugar coated biscuit quarters in the prepared pan. Spread half of the breakfast filling mixture evenly over the biscuit layer. Top with the remaining biscuit quarters, followed by the remaining breakfast filling mixture. Pour the melted butter evenly over the top of the assembled monkey bread and bake for 30-35 minutes, or until the bread is golden brown and cooked through. Cool for 5 minutes, then carefully invert onto a serving plate. Garnish with green onions and serve warm.

MARZEE's CORNER

CLASSIC CINNAMON SUGAR PULL APART BREAD

INGREDIENTS:
1 (12.3 ounce) can refrigerated buttermilk biscuits
1/2 cup brown sugar
2 tablespoons ground cinnamon
1/2 cup (1 stick) unsalted butter, melted
1/2 cup packed light brown sugar

DIRECTIONS:
Preheat oven to 350 degrees and grease a Bundt pan.
In a large bowl, combine granulated sugar and cinnamon. Separate the biscuit dough into 8 biscuits. Cut each biscuit into quarters, for a total of 32 pieces. Toss the biscuit pieces in the cinnamon-sugar mixture, making sure they are well coated. Arrange the coated biscuit pieces in the greased pan. In a small saucepan, melt the butter and brown sugar together over medium heat. Bring to a simmer and cook for 1 minute, stirring occasionally. Pour the melted butter mixture evenly over the biscuit pieces in the pan. Bake for 35-40 minutes, or until golden brown and bubbly. Let cool in the pan for 5-10 minutes before inverting onto a serving plate. Serve warm and pull off in gooey pieces.