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Breakfast Monkey Bread

Rated as 3.4 out of 5 Stars

"This is a great breakfast dish for holidays or busy days. I prepare it the night before but do not bake it until Christmas Day."
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1 h 40 m servings 472
Original recipe yields 8 servings


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  1. Preheat oven to 375 degrees F (190 degrees C). Grease the entire inside of a fluted tube pan.
  2. Cook and stir sausage and green bell pepper in a skillet over medium heat until sausage is browned and crumbly, about 10 minutes; drain excess grease. Cook and stir eggs into sausage mixture until cooked through and scrambled, about 5 minutes.
  3. Cut each biscuit in half. Flatten a piece of biscuit dough; fill with 1 to 2 tablespoons sausage-egg mixture. Roll the biscuit dough around the filling, creating a ball. Place pepperjack cheese into a shallow bowl. Roll the biscuit ball in the pepperjack cheese. Place in the prepared fluted tube pan. Repeat with remaining biscuits, sausage filling, and cheese. Sprinkle any remaining cheese around the filled biscuits.
  4. Bake in the preheated oven until the biscuits are browned and the cheese is melted, 45 to 60 minutes. Remove and let cool for 20 minutes. Run a knife between the pan and the cooked biscuits to release; invert onto a serving plate. To serve, pull the monkey bread apart with fingers.

Nutrition Facts

Per Serving: 472 calories; 29.5 31.9 19.1 144 1341 Full nutrition

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Read all reviews 4
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It was ok. I Think the Cook time was too long. I Cooked 45 min and they were beginning to burn. I may try it again but just in a casserole pan and reduce cook time.

Combination of ingredients good,but not worth the work involved and presentation difficult. Would consider something else

It wasn't bad but not as a expected. Although the fried cheese on them was good, it made it very hard to separate them. They were too bready and not attractive. Probably won't try again even tho...

Had this for dinner tonight. Used up some soy chorizo which gave this a little kick. It was a little bready for me so I'll play with the filling to biscuit ratio a bit.. nice recipe