Sausage, Egg and Cheese Monkey Bread

Sausage, Egg and Cheese Monkey Bread is the perfect pull-apart breakfast of your dreams. They are soft and tender bread bites with sausage, fluffy scrambled eggs and ooey gooey cheese, topped with a garlic herb butter!

Starting the day with a hot hearty breakfast really gets the day off to a great start, but as I have mentioned before, I am not much of a morning person. Which kind of throws a wrench in those morning breakfast plans.

I would love to get up at the crack of dawn and prepare an awesome breakfast from scratch, but let's be honest... That isn't going to happen.

But, with the help of this fabulous overnight recipe we CAN have a fresh hot breakfast. All we do it make it the night before and toss this monkey bread in the oven in the morning while we get ready.

A make ahead breakfast with ooey gooey cheese and sausage; it doesn't get much better than that!

This Sausage, Egg and Cheese Monkey Bread starts with frozen dinner rolls (yes that simple).

The bread rolls are tossed in garlic butter and layered in a bundt pan with scrambled eggs, chicken breakfast sausage links and ooey gooey cheese. Then you bake it in the oven (or pop it in the fridge until morning).

Starting the day with an amazing breakfast is the perfect way to get the day going!

Helpful Tips to make Sausage, Egg, and Cheese Monkey Bread:

• Something I learned about making soft scrambled eggs that don't dry out. Use a smaller pan than you think you need. I use a small skillet for up to 6 eggs. And remove them from the heat once the liquid in the pan has cooked off. If you wait until the eggs are dry you waited too long.
• Preshredded cheeses generally have anti-caking ingredients that will absorb moisture from your food. Shredding your own cheese makes for more predictable cooking results.

What you will need to make Sausage, Egg, and Cheese Monkey Bread:

• Bundt Pan - This is my favorite shape.
• Mixing bowls – I like a vaiery of mixing bowls and prep bowls and this set has them all.
• Cheese Grater- As much as I love buying shredded cheese because I'm lazy, fresh grated cheese melts down so much better and creates a smoother recipes.
  

Enjoy!

With love from our simple kitchen to yours. 

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Check out more of our favorite breakfast recipes:

Overnight French Toast Casserole
Cheesy Sausage Breakfast Pinwheels 
Jalapeno Popper Breakfast Taquitos  
Overnight Cheesy Breakfast Casserole   
Cheesy Sausage and Egg Breakfast Sliders  

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breakfast, overnight, sausage, eggs

American

Yield: SERVES 12Author: Donna Elick

Sausage, Egg and Cheese Monkey Bread

prep time: 1 hourcook time: 30 minstotal time: 1 hours and 30 mins

Sausage, Egg and Cheese Monkey Bread is the perfect pull-apart breakfast of your dreams. They are soft and tender bread bites with sausage, fluffy scrambled eggs and ooey gooey cheese, topped with a garlic herb butter!

ingredients:

• 8 tablespoons unsalted butter, divided
• 6 large eggs
• 3 tablespoons whole milk
• 1/2 teaspoon kosher salt, divided
• pinch black pepper
• 24 frozen dinner yeast roll dough balls
• 1/2 teaspoon garlic powder
• 1 tablespoon chopped fresh chives
• 5-ounces sausage links, cut into coins
• 8-ounces shredded Colby Jack cheese

instructions:

1. Preheat oven to 350°F.  Spray your 10-cup bundt pan with non-stick cooking spray and set aside.
2. In a medium bowl combine eggs, milk, 1/4 teaspoon of salt, and pepper. Whisk until completely combined.
3. Add 2 tablespoons of butter to a small skillet. Heat the skillet over medium heat. Once the butter is melted add the egg mixture and stir occasionally until the eggs are scrambled, and no liquid is left in the pan, about 3-4 minutes. Do not cook until they are completely dry, or they will be overcooked in the monkey bread.
4. Place dinner rolls on a microwave-safe plate and microwave on defrost for about 3-4 minutes (or until dough is no longer frozen, but not cooked).
5. Cut dough balls into 1/4's.
6. In a large microwave-safe bowl combine remaining 6 tablespoons of butter (cut into chunks for easy melting), 1 teaspoon of garlic powder, 1/4 teaspoon kosher salt. Microwave until butter is melted. Stir in 1 tablespoon chives. 
7. Add quartered dough balls to the garlic butter mixture. Toss to coat.
8. Layer in 1/3 of the dough balls, 1/2 of the scrambled eggs, 1/2 of the sausage and about 1/2 of the cheese in the bundt pan. Repeat layer with 1/3 of the dough balls and the remaining eggs, sausage and cheese. Top with remaining dough pieces. Pour any remaining garlic butter over the top.
9. Spray a piece of plastic wrap with non-stick spray, place the wrap sprayed side down on the breakfast bombs.
10. Allow to rise in a warm place until doubled (about 30 minutes) or if making overnight, refrigerate until morning. See notes for more overnight directions.
11. Bake for 30 minutes or until cooked through. Cover with foil if the tops start getting too brown (I covered mine at 20 minutes).
12. Allow monkey bread to cool for 5 minutes in the pan and then loosen the bread from the sides of the pan with a knife or silicone spatula. Invert onto a plate.
13. Serve and enjoy!

DONNA'S NOTES:

1. To make overnight, cover with plastic wrap after assembled. In the morning, preheat oven to 350°F. Set bundt pan on the stove (or in a warm place) for 30 minutes to take the chill off. Bake for 30-40 minutes until cooked through. Cover with foil if the tops start getting too brown (I cover mine at 20 minutes).

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Recipe developed by Donna Elick
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