We’re a cereal, yogurt, and breakfast cookies kind of family during the week. Ain’t nobody got time to prepare some elaborate meal while I’m making lunches, gathering up backpacks, and hollering “get dressed!” Plus, I can’t make breakfast too amazing or the kids won’t ever want to leave the table.
But Saturday and Sundays are different, right?
So, my kids put in their suggestions all week long for the weekend. Haley usually votes for pancakes, while Trevor always wants waffles. And sometimes I can get them on the same page with cinnamon rolls – always a win. But two weeks ago, they both asked for eggs, bacon, and toast.
I decided to combine all three into one and served it with some fresh fruit.
This week neither one asked for pancakes, waffles, or cinnamon rolls. They both wanted this pull-apart bread again.
And they got it.
Breakfast Pull-Apart Bread
Prep time: 15 minutes
Cook time: 25 minutes
• 6 slices Hormel bacon, diced small
• 1/2 stick of unsalted butter
• 1 tube of Pillsbury refrigerated Grands Homestyle Butter Tastin’ biscuits
• 2 eggs, beaten
• 2 tablespoons half-n-half
• 1/4 cup shredded sharp cheddar cheese
• 1/4 cup shredded monterey jack cheese
• 2 scallions, finely diced
Preheat the oven to 350 degrees.
Cook bacon in a large skillet over medium-high heat until crispy, stirring occasionally, about 5 minutes. Drain on a paper towel and set aside.
Put the cold butter in a nonstick bundt pan coated with cooking spray and let it melt in the preheating oven.
While the butter melts, cut the Grands biscuits into quarters. In a bowl, gently toss the biscuit pieces, bacon, eggs, half-n-half, both cheeses, and scallions together.
Once the butter is melted, give the bundt pan a little swirl so the bottom is evenly coated. Add the biscuit mixture to the pan, sprinkling with any cheese and bacon pieces that get left behind.
Bake for 25 minutes or until golden. Run a dull knife around the edges to loosen. Turn out on a dish and enjoy!
(adapted from here)
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