Pioneer Woman Savory Breakfast Monkey Bread
Monkey bread traces its origins back to the 1940s in America, where it became a popular sweet treat. The savory breakfast version is a modern adaptation, swapping sugar and glaze for breakfast staples like sausage, cheese, and eggs. The Pioneer Woman’s recipe makes it a centerpiece dish—fluffy, cheesy, and loaded with flavor.
- Prep Time: 15
- Cook Time: 40
- Total Time: 55 minutes
- Yield: 12
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
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Refrigerated biscuit dough (2 cans, 16 oz each)
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Breakfast sausage (1 lb, cooked and crumbled)
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Eggs (4 large, lightly scrambled)
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Cheddar cheese (2 cups, shredded)
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Mozzarella cheese (1 cup, shredded)
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Green onions (¼ cup, chopped)
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Butter (½ cup, melted)
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Garlic powder (½ tsp)
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Black pepper (½ tsp)
Instructions
Set oven to 350°F (175°C) and grease a bundt pan generously with butter or non-stick spray.
Brown sausage in a skillet, breaking it into crumbles. Drain excess fat. Lightly scramble eggs in another pan and set aside.
Cut refrigerated biscuit dough into quarters. Place in a large bowl and toss with melted butter, garlic powder, and black pepper.
In the greased bundt pan, layer half the biscuit pieces, followed by sausage, scrambled eggs, cheeses, and green onions. Repeat with remaining biscuits and toppings, finishing with cheese.
Bake uncovered for 35–40 minutes, or until biscuits are fully cooked and golden brown. If the top browns too quickly, cover with foil during the last 10 minutes.
Let rest for 10 minutes before flipping onto a serving plate. Serve warm, allowing guests to pull apart pieces.