Breakfast Monkey Bread

This is a great breakfast dish for holidays or busy days. I prepare it the night before but do not bake it until Christmas Day.

Step: 1

Preheat oven to 375 degrees F (190 degrees C). Grease the entire inside of a fluted tube pan.

Step: 2

Cook and stir sausage and green bell pepper in a skillet over medium heat until sausage is browned and crumbly, about 10 minutes; drain excess grease. Cook and stir eggs into sausage mixture until cooked through and scrambled, about 5 minutes.

Step: 3

Cut each biscuit in half. Flatten a piece of biscuit dough; fill with 1 to 2 tablespoons sausage-egg mixture. Roll the biscuit dough around the filling, creating a ball. Place pepperjack cheese into a shallow bowl. Roll the biscuit ball in the pepperjack cheese. Place in the prepared fluted tube pan. Repeat with remaining biscuits, sausage filling, and cheese. Sprinkle any remaining cheese around the filled biscuits.

Step: 4

Bake in the preheated oven until the biscuits are browned and the cheese is melted, 45 to 60 minutes. Remove and let cool for 20 minutes. Run a knife between the pan and the cooked biscuits to release; invert onto a serving plate. To serve, pull the monkey bread apart with fingers.

Per Serving: 472 calories; protein 19.1g; carbohydrates 31.9g; fat 29.5g; cholesterol 143.9mg; sodium 1341mg.

The best flavour of the flour can make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal bread , which doesn’t always getting bigger as well as clear bread.

To make this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.

A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it yesterday , then finish it off the next day.