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Savory Breakfast Monkey Bread

A cheesy, buttery pull-apart breakfast bread loaded with biscuit dough, bacon, cheddar, and green onions—perfect for brunch and holiday mornings.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Breakfast Monkey Bread
  • 2 cans refrigerated biscuit dough
  • 2 cups shredded cheddar cheese
  • 8 slices bacon cooked and crumbled
  • 3 green onions sliced
  • 4 tbsp unsalted butter melted
  • 2 eggs
  • 0.25 cup milk
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 2 tbsp fresh parsley chopped

Equipment

  • Bundt pan
  • Mixing bowl
  • Whisk
  • Measuring cups

Method
 

  1. Preheat oven to 350°F (175°C) and grease a bundt pan well.
  2. Cut biscuit dough into quarters and place in a large bowl.
  3. Add cheese, bacon, green onions, seasonings, parsley, and melted butter. Toss gently.
  4. Whisk eggs and milk together in a small bowl.
  5. Layer half the biscuit mixture into the pan and pour over half the egg mixture.
  6. Repeat with remaining biscuit mixture and egg mixture.
  7. Bake for 35–40 minutes until golden brown and cooked through.
  8. Rest for 10 minutes, invert onto a plate, and serve warm.

Notes

Perfect for brunch tables, holiday mornings, and make-ahead breakfasts. Best served warm for maximum cheese pull.