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

Source lemontreedwellng.com