You can mix and match all of your favorite meats, cheeses, and vegetables when putting this monkey bread together. I always try and switch it up at least a little bit, so that we don’t get bored of eating it the same way all the time. It hits our table for just about every single special event. The kids request that I make this just about every other day. That’s a bit much, but I don’t mind whipping it together a few times a month. It goes together easily and I have a lot of the ingredients in the kitchen already anyways.
Check out what they are saying about this recipe over at The Seasoned Mom:
“This monkey bread looks so good! It has a such great things going for it–can be assembled the night before and can be served for breakfast, lunch, or dinner.”
I love getting this ready ahead of time, just so I can sleep in once in a while!
Ingredients
6 Eggland’s Best eggs
1/3 cup milk
2 (10.2-oz.) cans Pillsbury refrigerated biscuit dough
1 ½ cups diced, cooked ham (can substitute cooked bacon or sausage as well)
1 cup shredded Kraft Cheddar cheese
¼ cup finely chopped green onions (4 medium)
Instructions
Heat oven to 350°F. Spray large baking dish with cooking spray. In large bowl, beat eggs and milk with wire whisk until smooth.
Separate dough into 10 biscuits; cut each into quarters. Gently stir biscuit pieces into egg mixture to coat evenly. Fold in ham, cheese and onions. Spoon mixture into sprayed dish; arrange biscuit pieces in single layer. At this point you can either cover it and place it in the refrigerator to sit overnight before baking, OR you can go ahead and bake it right away. Whatever is most convenient for you!
Bake at 350°F. for about 23-25 minutes, or until golden brown and eggs are cooked. Cut into squares.
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Quick Tip: Toss in all of your favorite veggies… you can’t have too much!
Thanks again to The Seasoned Mom for this uniquely tasty recipe.
