I enjoy this recipe because it turns a full breakfast into a shareable centerpiece. I like how the biscuit dough bakes up golden and fluffy while soaking in buttery seasoning. The eggs stay soft, the cheese melts beautifully, and every pull reveals something delicious. It’s easy, crowd-pleasing, and endlessly cozy.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Cooking spray 6 Tbsp butter, divided 6 large eggs 3 Tbsp heavy cream Kosher salt Freshly ground black pepper 2 Tbsp finely chopped chives 2 (16.3-oz.) can refrigerated biscuits 1 Tbsp garlic powder 2 Tbsp dehydrated onion 2 Tbsp poppy seeds 2 Tbsp sesame seeds 1 Tbsp flaky sea salt 1/2 lb diced cooked beef or turkey alternative 1 1/2 cups shredded cheddar
Directions
I begin by preheating the oven to 350°F and greasing a bundt pan with cooking spray.
To make the scrambled eggs, I melt 1 tablespoon of butter in a large nonstick pan over medium heat. I whisk the eggs and heavy cream together, then pour them into the foamy butter. I reduce the heat to medium-low and gently drag a spatula across the mixture to form soft curds. When the eggs are nearly set, I season with salt and pepper, fold in the chives, and remove them from the heat.
Next, I cut or tear each biscuit into quarters and roll the pieces into small balls, transferring them to a large bowl.
I melt the remaining 5 tablespoons of butter and pour it over the biscuit dough. I toss until each piece looks glossy, then add the garlic powder, dehydrated onion, poppy seeds, sesame seeds, and flaky sea salt. I toss again until everything is evenly coated.
In a large bowl, I combine the seasoned biscuit balls with the scrambled eggs, cheddar, and the cooked diced meat alternative. I gently mix everything together, then transfer the mixture to the prepared bundt pan, pressing lightly to settle it.
I bake the monkey bread for 35–40 minutes, or until the biscuits are golden brown and fully cooked through. After baking, I let it cool in the pan for about 10 minutes before turning it out onto a platter. I serve it warm so every piece pulls apart perfectly.
Servings and Timing
This recipe serves 6–8 people. Prep Time: 20 minutes Total Time: 1 hour
Variations
Sometimes I swap cheddar for pepper jack when I want a little heat. I also enjoy adding sautéed bell peppers or mushrooms to make it more vegetable-forward. When I want it extra savory, I stir in a handful of caramelized onions. For a lighter version, I replace part of the biscuits with cubed sourdough.
Storage/Reheating
If I have leftovers, I store them in an airtight container in the refrigerator for up to two days. I reheat portions in a 300°F oven until warm to keep the biscuits from getting tough. Microwaving works in a pinch but doesn’t keep the texture as nicely.
FAQs
Can I make this ahead?
I prefer assembling everything except the eggs, then adding them just before baking for the best texture.
Can I use homemade biscuit dough?
Yes, as long as the dough is soft enough to roll into balls.
Can I add vegetables?
Yes, cooked and well-drained vegetables like spinach or peppers work great.
Can I replace the meat?
Yes, any cooked halal-friendly meat alternative works perfectly.
Can I use a different cheese?
Any good melting cheese such as mozzarella, Gruyère, or Monterey Jack works.
Why is the center doughy?
It may need extra baking time; oven temperatures can vary.
Can I bake it in a different pan?
Yes, a loaf pan or casserole dish works, though the bake time may change.
Does it freeze well?
I prefer enjoying it fresh because freezing can change the biscuit texture.
Can I make it less salty?
Yes, I reduce the seasoning mix or use unsalted butter.
How do I serve this?
I like placing it in the center of the table so everyone can pull off sections.
Conclusion
I find Breakfast Monkey Bread to be a warm, playful, and satisfying dish that turns classic morning favorites into a pull-apart treat. I love serving it when I want something fun and hearty, and it always brings excitement to the table.
A warm, savory pull-apart breakfast made with buttery biscuit pieces, soft scrambled eggs, cheddar cheese, and flavorful mix-ins all baked in a bundt pan. It’s a fun, comforting brunch centerpiece perfect for weekends and gatherings.
Ingredients
Cooking spray
6 Tbsp butter, divided
6 large eggs
3 Tbsp heavy cream
Kosher salt, to taste
Freshly ground black pepper, to taste
2 Tbsp finely chopped chives
2 (16.3-oz.) cans refrigerated biscuits
1 Tbsp garlic powder
2 Tbsp dehydrated onion
2 Tbsp poppy seeds
2 Tbsp sesame seeds
1 Tbsp flaky sea salt
1/2 lb diced cooked beef or turkey alternative
1 1/2 cups shredded cheddar
Instructions
Preheat the oven to 350°F and grease a bundt pan with cooking spray.
Prepare the scrambled eggs: melt 1 Tbsp butter in a nonstick pan over medium heat. Whisk eggs and heavy cream, then pour into the pan. Reduce heat to medium-low and cook, gently dragging a spatula to form soft curds. When nearly set, season with salt and pepper and fold in chives. Remove from heat.
Cut or tear each biscuit into quarters and roll into small balls. Transfer to a large bowl.
Melt the remaining 5 Tbsp butter and pour over the biscuit pieces. Toss to coat. Add garlic powder, dehydrated onion, poppy seeds, sesame seeds, and flaky sea salt. Toss again to combine.
In a large bowl, gently combine the seasoned biscuit balls with the scrambled eggs, cheddar, and cooked meat.
Transfer the mixture to the prepared bundt pan, pressing lightly to settle.
Bake 35–40 minutes, or until the biscuits are golden brown and fully cooked.
Cool in the pan for 10 minutes, then invert onto a platter. Serve warm.
Notes
Swap cheddar for pepper jack if you prefer heat.
Add sautéed peppers, mushrooms, or caramelized onions for extra flavor.
Use cubed sourdough in place of some biscuit pieces for a lighter version.
Reheat leftovers in the oven to keep biscuits soft and tender.
