Breakfast Pull-Apart Bread

Sometimes there's not time for even the most simple and quickest yeast bread. Then we need a reliable recipe for a bread to take to a brunch or other gathering. This recipe fits the bill! Prep time of 15 minutes and cook time of 25 minutes and its ready to go. The ingredients are basic things you probably have, or can get ahead of time with a bit of planning. I think you'll enjoy this Breakfast bread. I took it to a family brunch a few weeks ago and it was a hit.

Breakfast Pull-Apart Bread    

Ingredients: 

6 slices bacon, diced small

1/2 stick (1/4 cup) unsalted butter

1 tube of refrigerated Pillsbury Grands biscuits

3 large eggs, beaten

1/4 cup shredded sharp cheddar cheese

1/4 cup shredded Monterey jack cheese

2 scallions, finely diced (optional)

Directions:

1.    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. (I cooked the bacon in the microwave oven on a paper towel)

2.    Preheat the oven to 350°F.

3.    Put the butter in a nonstick bundt pan coated with cooking spray and let it melt in the preheating oven.

4.    While the butter melts, cut the Grands biscuits into quarters. In a bowl, gently toss the biscuit pieces, bacon, eggs, both cheese, and scallions together.

5.    Once the butter has 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.

6.    Bake for 25-27 minutes or until golden.

7.    Run a dull knife around the edges of the pan to loose. Turn out on a dish and enjoy!