BACON, EGG AND CHEESE MONKEY BREAD

Combines all your breakfast favorites in one delicious pull-apart bread recipe! Perfect for breakfast or an easy weeknight dinner, and a kid friendly back to school recipe, too!

Ingredients

*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
• 4 Tbsp. Roundy's salted butter melted
• 6 large Roundy's eggs scrambled
• 1/2 pound Roundy's bacon cooked and crumbled
• 1 c. Roundy's shredded cheddar cheese
• 2 Tbsp. fresh chives

For sauce:

• 1/4 c. lowfat mayo
• 1/4 c. Roundy's sour cream
• 1 tsp. lemon juice
• 1/2 tsp. dijon mustard

Instructions

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1. Preheat oven to 350 degrees.
2. Cook bacon and eggs; set aside.
3. Remove biscuits from package and cut into sixths.
4. Place biscuit pieces in a gallon size ziplock bag and toss with 4 Tbsp. melted butter.
5. Add scrambled eggs, bacon, shredded cheese, and fresh chives to the bag and shake to distribute.
6. Pour mixture into a greased 6 cup bundt pan.
7. Bake at 350 degrees for 30 minutes.
8. While bread is baking, combine sauce ingredients in a small saucepan and heat, stirring, over medium heat until smooth.
9. Cool in pan 5-10 minutes, then use a knife or spatula to loosen edges.
10. Invert bread onto a plate and drizzle with sauce before serving.

Source lemontreedwellng.com

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