Breakfast Monkey Bread
Breakfast Monkey Bread takes all the things you love about breakfast and rolls it into one delicious dish. Bread filled with eggs, potatoes, bacon and cheese. Did we mention there's country gravy involved for dipping?
- 3 cans 16.3 oz each Pillsbury™ Grands!™ Homestyle refrigerated
- 6 large eggs
- 2 cups tater tots crisped in the oven
- 8 slices bacon cooked and chopped
- 1 cup shredded cheddar or monterey jack cheese
- 3 tablespoons butter melted
- 1 cup cooked turkey sausage crumbled
- 3 tablespoons flour
- 1½ cups whole milk
- ½ teaspoon salt
- ½ teaspoon black pepper
Preheat oven to 350°F. Grease a bundt or tube pan, set aside.
Whisk the eggs in a bowl with a splash of milk, salt and pepper. Cook in a skillet over medium heat, until cooked through, about 10 minutes. Add the crisped bacon and tater tots. Allow to cool slightly.
Cut the biscuits in half (or quarters if you want smaller pieces) and fill them with a bit of the egg filling. Form into a ball and place into the prepared pan. Stack them on top of each other, brushing each layer of rolled dough with melted butter and sprinkle with cheese. Bake for about 20 to 25 minutes or until golden brown and cooked through. Allow to cool for 5 minutes before inverting onto a plate.
To make the gravy: Melt a tablespoon of butter in a small pot. Heat the sausage through and add the flour. Stir and cook for a few seconds. Whisk in the milk and cook until the mixture has thickened. Season with salt and pepper. Serve alongside the monkey bread as a dipping sauce. Enjoy!