Bacon, Egg & Cheese Monkey Bread

• Meat

  • 1/2 lb Roundy's bacon, cooked and crumbled

• Produce

  • 2 tbsp Chives, Fresh

• Refrigerated

  • 6 Roundy's eggs, large

• Condiments

  • 1/2 tsp Dijon mustard
  • 1 tsp Lemon juice
  • 1/4 cup Mayo, lowfat

• Bread & Baked Goods

  • 1 (16 oz. can Biscuits, refrigerated

• Dairy

  • 4 tbsp Roundy's salted butter
  • 1 cup Roundy's shredded cheddar cheese
  • 1/4 cup Roundy's sour cream

Found on lemontreedwelling.com

Description

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. Roundys salted butter, melted
• 6 large Roundys eggs, scrambled
• ½ pound Roundys bacon, cooked and crumbled
• 1 c. Roundys shredded cheddar cheese
• 2 Tbsp. fresh chives
• For sauce:
• ¼ c. lowfat mayo
• ¼ c. Roundys sour cream
• 1 tsp. lemon juice
• ½ tsp. dijon mustard

Directions

• 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.