Need a quick breakfast idea? Look no further than the cans of biscuits at the grocery store! These bacon and eggs monkey bread muffins are so easy and so good! You can even serve them up for lunch or for dinner! They are filling and delicious!
I don’t know about you but the start of school sort of sneaks up on me every year. I KNOW when August comes around that we will be back to school shopping, but the actual first day seems to come out of nowhere.
Suddenly I find myself trying to fill my kitchen with all the essentials for healthy lunches and quick breakfast ideas.
One of my favorite ways to get the kiddos going in the morning is by serving up some eggs! Eggs are always a healthy option as they are high-protein, low-fat and low-calorie, and will fit easily my meal planning. Plus, studies have also been shown to help kids focus and perform better in school.
My favorite way to prepare eggs??? By making these Bacon and Egg Monkey Bread Muffins! They are easy to make, freeze well, and are filling AND delicious!
These muffins don’t require much in the way of ingredients (they are affordable too, eggs are a great source of protein for only about $.12 a serving). This recipe doesn’t take up too much of your time and they can be adapted to suit your family’s tastes.
What Is Monkey Bread?
Monkey bread is a soft pastry that is often sweetened with cinnamon sugar but can certainly be savory as well. It is primarily made by quartering canned biscuits and served in a tube pan.
This version scales down the recipe to make 6 individual servings. While it is savory, it stays true to the method.
What Do I Need To Make This Savory Monkey Bread Recipe?
EGGS
MILK
SALT AND PEPPER
BISCUITS (NOT GRAND BISCUITS)
MELTED BUTTER
GARLIC POWDER
ONION POWDER
SHREDDED CHEDDAR
COOKED BACON SLICES
EXTRA-LARGE MUFFIN TIN
How To Make Bacon and Egg Monkey Bread Muffins
STEP ONE– Preheat the oven to 375 degrees. Spray or line an extra-large 6-cup muffin tin and set it aside.
STEP TWO– Prepare the scrambled eggs. In a large bowl, whisk together the eggs, milk and season with salt and pepper.
STEP THREE – Heat butter in a large nonstick skillet over medium heat until hot. pour in egg mixture. Once the eggs begin to set, gently pull the eggs across the pan with a rubber spatula, as the eggs begin to form fluffy curds. Continue cooking the eggs, pulling, and lifting the eggs until they have thickened. Remove from heat and set aside.
STEP FOUR – Remove the biscuits from the container. Using kitchen scissors or a knife, quarter each biscuit and place them in a bowl. Season the biscuits with onion powder, garlic powder, and salt. Coat the biscuits with melted butter, tossing to coat,
STEP FIVE – Place half of the biscuits in the bottoms of your muffin cups. Divide the eggs, the cheese, and chopped cooked bacon between the muffins and then top each with the remaining biscuits.
STEP SIX – Bake the muffins for 8-12 minutes or until muffins are golden and cheese has melted. Remove the muffins and allow them to cool completely.
How To Make Bacon and Egg Monkey Bread In A Bundt Pan
To serve one large loaf of monkey bread instead of individual muffins, simply spray a bundt pan and double the ingredients for this recipe. The monkey bread will take about 20-30 minutes to cook completely. This is a great recipe for brunches and get-togethers!
RECIPE TIPS
- If you want to change things up, try adding diced ham and onions instead of the bacon, or swap out the cheese for mozzarella or Monterey Jack.
- Add chopped spinach, green onions, or even finely chopped broccoli or mushrooms for a vegetarian version!
- Add Ranch seasoning for a kicked-up flavor!
- Store these muffins in an airtight container in the fridge for up to one week. Or place the muffins in a freezer-safe baggie or container and freeze them for up to 2 months.
- When handling eggs, be sure to thoroughly wash hands with warm, soapy water for at least 20 seconds.
- Can you freeze eggs if they won’t be used before the expiration date? Yes! Just crack eggs into a container and beat together until mixed, then tightly seal the container and freeze for up to one year. Egg whites can also be frozen by themselves.
- How long are eggs safe to eat after purchase? As long are they are kept refrigerated at 45 °F or lower, fresh shell eggs are safe to be consumed four to five weeks beyond the carton’s Julian date (the date eggs were packed).
Bacon and Eggs Monkey Bread Muffins
Need a quick breakfast idea? Look no further than the cans of biscuits at the grocery store! These bacon and eggs monkey bread muffins are so easy and so good! You can even serve them up for lunch or for dinner! They are filling and delicious!
Ingredients
- 6 large eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 7.5 oz can biscuits
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons melted butter
- 3/4 cup shredded cheddar cheese
- 5 slices cooked bacon, crumbled
Instructions
- Preheat the oven to 375 degrees. Spray or line an extra-large 6-cup muffin tin and set it aside.
- Prepare the scrambled eggs. In a large bowl, whisk together the eggs, milk and season with salt and pepper.
- Heat butter in a large nonstick skillet over medium heat until hot. pour in egg mixture. Once the eggs begin to set, gently pull the eggs across the pan with a rubber spatula, allowing the eggs to form large soft curds. Continue cooking the eggs, pulling, and lifting the eggs until they have thickened. Remove from heat and set aside.
- Remove the biscuits from the container. Using kitchen scissors or a knife, quarter each biscuit and place them in a bowl. Season the biscuits with onion powder, garlic powder, and salt. Coat the biscuits with melted butter, tossing to coat,
- Place half of the biscuits in the bottoms of your muffin cups. Divide the eggs, the cheese, and chopped cooked bacon between the muffins and then top each with the remaining biscuits.
- Bake the muffins for 8-12 minutes or until the muffins are golden and the cheese has melted. Remove the muffins and allow them to cool completely
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 380Total Fat 24gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 13gCholesterol 223mgSodium 803mgCarbohydrates 23gFiber 1gSugar 1gProtein 17g
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