Marry This Pioneer Woman Savory Monkey Bread Recipe is a cheesy and savory recipe, which is made with crispy bacon and buttermilk biscuits. It’s the perfect brunch recipe, ready in about 1 hour.
Jump to RecipePioneer Woman Savory Monkey Bread Recipe Ingredients
- 8 slices bacon, chopped
- 6 large eggs
- 2 to 3 dashes hot sauce
- 1/2 teaspoon kosher salt
- Pinch freshly ground black pepper
- Two 16.3-ounce cans buttermilk biscuits (not the flaky kind)
- 4 tablespoons salted butter, melted
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh parsley, plus more for garnish
- 1 tablespoon everything bagel seasoning
- Nonstick cooking spray, for the pan
- 2 cups shredded pepper jack cheese
How To Make Pioneer Woman Savory Monkey Bread
- Prep Oven and Cook Bacon: Preheat your oven to 375°F. In a large skillet, cook the chopped bacon over medium-high heat for 8 to 10 minutes, until crispy. Use a slotted spoon to remove the bacon to a paper towel-lined plate, leaving about 2 tablespoons of bacon grease in the skillet.
- Scramble the Eggs: Return the skillet to medium heat. In a bowl, whisk the eggs with the hot sauce, salt, and pepper. Pour the egg mixture into the hot bacon grease and scramble for 2 to 3 minutes, until fluffy and just set. Remove from the heat and set aside.
- Prepare the Biscuit Pieces: Open the cans of biscuits and cut each individual biscuit into sixths. Place the biscuit pieces in a large bowl. Pour the melted butter over them and add the chopped chives, parsley, and everything bagel seasoning. Toss gently to coat all the pieces.
- Layer the Monkey Bread: Generously spray a Bundt pan with nonstick cooking spray. Arrange half of the seasoned biscuit pieces in the bottom of the pan. Top with half of the shredded cheese, all of the scrambled eggs, all of the cooked bacon, and then the remaining half of the cheese.
- Add Final Layer and Bake: Arrange the rest of the biscuit pieces on top of the cheese layer. Bake for 35 to 40 minutes, until the top is golden brown and the biscuits are cooked through.
- Cool and Serve: Let the monkey bread cool in the pan for 10 minutes. Place a large serving plate over the top of the Bundt pan and carefully flip it over to release the bread. Garnish with additional fresh parsley, slice into wedges, and serve warm.
Recipe Tips
- How do I prevent the bread from sticking? Be very generous when spraying your Bundt pan with nonstick cooking spray. Get into all the nooks and crannies to ensure a clean release.
- Can I use a different kind of cheese? Yes, this recipe is very adaptable. If you don’t like the spice of pepper jack, you can use shredded sharp cheddar, Monterey Jack, or a Colby Jack blend.
- What’s the easiest way to cut the biscuits? Kitchen shears are perfect for this task! They make it quick and easy to snip the biscuit dough into sixths without getting your hands too sticky.
- Can I prepare this ahead of time? You can cook the bacon and scramble the eggs a day in advance and store them in the refrigerator. Assemble the monkey bread with the fresh biscuit dough right before you plan to bake it for the best results.
What To Serve With Savory Monkey Bread
This all-in-one breakfast bread is a meal in itself, but it’s also great served with:
- A fresh fruit salad.
- A side of salsa, sour cream, or extra hot sauce for dipping.
- A cup of hot coffee or a glass of orange juice.
How To Store Savory Monkey Bread
Store: Wrap leftovers tightly in foil or place them in an airtight container. Store in the refrigerator for up to 3 days. Reheat: For best results, reheat individual slices in the microwave for 30-60 seconds or in an oven or air fryer at 350°F for 5-7 minutes until warmed through and the cheese is melty.
Savory Monkey Bread Nutrition Facts
- Calories: 160 kcal
- Protein: 8g
- Fat: 10g
- Carbohydrates: 10g
- Sugar: 2g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What if I don’t have a Bundt pan?
You can make this in other pans. A 10-inch tube pan is a great substitute. You could also use two 9×5-inch loaf pans, but you may need to reduce the baking time slightly.
Why does the recipe specify u0022not the flaky kindu0022 of biscuits?
The u0022homestyleu0022 or u0022buttermilku0022 canned biscuits have a sturdier texture that holds up well when layered and baked. The flaky-style biscuits can separate and may not create the same pull-apart bread structure.
Can I add other ingredients?
Absolutely! You could substitute the bacon with cooked and crumbled breakfast sausage. You could also add some finely diced bell peppers or jalapeños to the scrambled eggs for extra flavor and color.
Try More Recipes:
- Pioneer Woman Brown Bread Recipe
- Pioneer Woman Fruit Bread Recipe
- Pioneer Woman Cranberry Nut Bread Recipe
Pioneer Woman Savory Monkey Bread Recipe
Course: BreakfastCuisine: AmericanDifficulty: Easy10
servings10
minutes40
minutes160
kcalA savory pull-apart bread loaded with scrambled eggs, crispy bacon, and melted pepper jack cheese, all held together with buttery, seasoned biscuit pieces.
Ingredients
8 slices bacon, chopped
6 large eggs
2-3 dashes hot sauce, salt, pepper
2 (16.3-oz) cans buttermilk biscuits
4 Tbsp melted butter
2 Tbsp chopped chives & 2 Tbsp chopped parsley
1 Tbsp everything bagel seasoning
2 cups shredded pepper jack cheese
Directions
- Preheat oven to 375°F. Cook bacon until crispy; set aside. Scramble eggs in 2 Tbsp. bacon grease.
- Cut each biscuit into sixths. Toss in a bowl with melted butter, chives, parsley, and everything bagel seasoning.
- In a greased Bundt pan, layer half the biscuits, half the cheese, all the eggs, all the bacon, and the remaining cheese.
- Top with the remaining half of the biscuit pieces.
- Bake for 35-40 minutes until golden brown.
- Cool in the pan for 10 minutes before inverting onto a plate to serve.
Notes
- Be sure to grease the Bundt pan very well to ensure the monkey bread releases cleanly.
- Use kitchen shears to easily cut the biscuit dough into pieces.
- For a less spicy version, substitute the pepper jack with sharp cheddar or Monterey Jack cheese.
- This bread is best served warm, right after baking.
