In this easy Breakfast Pull-Apart Bread you can have your eggs, bacon, and toast all in one!
We’re a cereal, yogurt, and breakfast cookies kind of family during the week. Ain’t nobody got time to prepare some elaborate meal while I’m making lunches, gathering up backpacks, and hollering “get dressed!” Plus, I can’t make breakfast too amazing or the kids won’t ever want to leave the table.
But Saturday and Sundays are different, right?
So, my kids put in their suggestions all week long for the weekend. Haley usually votes for pancakes, while Trevor always wants waffles. And sometimes I can get them on the same page with cinnamon rolls – always a win. But two weeks ago, they both asked for eggs, bacon, and toast.
DONE.
I decided to combine all three into one and served it with some fresh fruit.
This week neither one asked for pancakes, waffles, or cinnamon rolls. They both wanted this pull-apart bread again.
And they got it.
- 6 slices bacon , diced small
- 1/2 stick (1/4 cup) of unsalted butter
- 1 tube of refrigerated Pillsbury Grands biscuits
- 3 large eggs , beaten
- 1/4 cup shredded sharp cheddar cheese
- 1/4 cup shredded monterey jack cheese
- 2 scallions , finely diced
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Cook bacon in a large skillet over medium-high heat until crispy, stirring occasionally, about 5 minutes. Drain on a paper towel and set aside.
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Preheat the oven to 350 degrees.
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Put the butter in a nonstick bundt pan coated with cooking spray and let it melt in the preheating oven.
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While the butter melts, cut the Grands biscuits into quarters. In a bowl, gently toss the biscuit pieces, bacon, eggs, both cheeses, and scallions together.
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Once the butter has melted, give the bundt pan a little swirl so the bottom is evenly coated. Add the biscuit mixture to the pan, sprinkling with any cheese and bacon pieces that get left behind.
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Bake for 25-27 minutes or until golden.
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Run a dull knife around the edges of the pan to loosen. Turn out on a dish and enjoy!
(adapted from here)
sheraz says
yummy breakfast recipe and looks very tasty
Kathy Davis says
I don’t see half and ha;f in the written recipe. How much do you use? Thanks, Kathy
Amy @Belly Full says
There isn’t any half n half. It doesn’t need it.
ZEE says
CAN U FREEZE THE LEFT OVERS… ONLY ONE PERSON HERE
Carole Darroch says
We do not have Pillsbury Grands in our area, could I use just the regular country style biscuits (what we have in our grocery store)? if so would I have to increase any of the other ingredients,? like more eggs, butter.
Alle says
Just making sure…because while my mom has the cooking gene, I didn’t inherit it: are the eggs uncooked when you combine the mixture – before putting the pan in the oven? (And therefore they cook in the oven?) Thank you…
Amy @Belly Full says
Hi Alle – the egg mixture is completely raw when it coats the biscuit pieces and goes into the oven. And then gets fully cooked. You can view the video right above the printable recipe card for a visual.
Glenna says
This looks delicious – I see in the other comments that people mention half and half, but it’s not listed in the recipe?
Amy @Belly Full says
Hi Glenna! I used to whisk in a few tablespoons of half-n-half with the eggs to make them creamier, but it’s really not necessary, and since so many people were confused by it, I just took it out. But you can totally put it back in!
Debra says
My cousin and I made this for all of us for breakfast this morning, it was so easy to make. Better yet it was so good. Her husband said it’s a keeper, which we all agreed. ( FYI, I did e-mail Amy and asked her if it could be made the night before and she said she did not suggest it)
ann says
hi would love to try this but live in australia what be the eqivelent biscuit to use instead of phillsbury grand biscuits thanks ann
Amy @BellyFull says
I couldn’t say, Ann. Sorry :/ Maybe find a homemade biscuit recipe and use that instead?
Carolyn says
I think in the US biscuits are scones here in Australia , I’m going to try it with scone mix , looks yummy
Olivia says
Hi. The scones are more dense than these biscuits. Instead, you want to use a light yeast bread type of dough like for dinner rolls. Similar to French bread but sweeter.
Albert says
Hello,
Your recipe look so tasty ! As I am living in France I would need some of your help to get the right ingredients wich are not available here.
What is the Grand Biscuit and Half n half ?
Thanks
Albert
Amy @Very Culinary says
Hi Albert – Grands Biscuits are made by Pillsbury and are found with the refrigerated cookie dough at the grocery store. Half and half is a dairy product consisting of equal parts light cream and milk. Enjoy!
Jayne says
I found my bundt pan (and a whole set of spring form pans) at my thrift store. The bundt pan didn’t have any scratches and it was cheap! You could probably use an angel food pan. After this I’m going to try making country biscuits and sausage gravy this way for my hubby!
Thanks!
Jayne
Betty819 says
Your recipe calls for 2 Tbsp. half and half..what can I substitute for that item since we don’t use or buy half/half? DH uses 2% and I use FF Latose free milk..This sounds like a perfect idea for Christmas Morning for the family, along with their favorite french toast recipe and the mimosas and fruit.
Amy @Very Culinary says
Hi Betty – the 2% should be ok, although I can’t vouch for the end result. And yes, your family will love it! Enjoy!
Marissa says
i can’t get the grands pilsbury biscuits where I live anymore…all they have is the Cinnabon grands pilsbury cinnamon buns or the normal size biscuits (I know they are much smaller) any suggestions? Do you think the regular biscuits would work? I’m not that good in the kitchen And like to follow recipes…at a loss.
Amy @Very Culinary says
Hi Marissa – hm. I can’t say without comparing the sizes, which I don’t have in front of me. If the smaller version is exactly half the ounces of the Grands, then you could probably just use two of those containers. Although, I don’t know if they have the same ingredients and will bake the same. And they might be too small to cut them in quarters. But you could try it!
heather @french press says
oh my god, how did I miss this – AMAZING!!
Amy @Very Culinary says
Oh gosh, I don’t know. This was a popular one, for sure. Thanks, Heather! You’d love it!
Connie Kapferer says
These look so good !!!
Amy @Very Culinary says
Thanks, Connie! Enjoy!
Tam says
Would it be okay to cook the bacon ahead of time? Or even possibly mix all the ingredients (except for the biscuit pieces) the night before? I’m trying to prep as much as possible so that all I would need to do is add the biscuit pieces then throw in the oven.
Amy @Very Culinary says
Hi Tam – it would definitely be ok to cook and chop the bacon ahead of time. And you could shred the cheese ahead of time. I wouldn’t, however, recommend mixing everything together early. But if you’ve got your bacon and cheeses done, it will only take you 5 minutes to whisk everything together.
Becky says
I’m sure this is a stupid question, but….Do you chop the bacon before or after it is cooked?
Amy @Very Culinary says
Hi Becky! Not stupid. You dice it up before cooking (thus the need to stir while it’s in the fry pan.)
Natasha of Natashaskitchen.com says
This sounds so so good! I’m pinning this and am eager to try it out soon! Easy, cheasey, baconey and delicious; sounds like a meal to me! ;)
Genevieve says
Loved this recipe. I didn’t have a bunt pan, but it turned out fine in a well greased 8×8 pan. I did cut the butter by a couple of tablespoons since I didn’t have all the nooks in the bunt pan. Thanks for the recipe!!
Virginia says
These were delicious!! I used double the bacon, cheese, eggs and half & half and cooked 8-10 minutes longer and was very happy with them..they went quickly and were loved by all. Thanks for a wonderful recipe!
Amy @Very Culinary says
Awesome, Virginia!
Cynthia says
can you double this recipe in one bundt pan or would it be too big for the pan?
Amy @Very Culinary says
Hi Cynthia – it would be too big. The dough wouldn’t cook through and also overflow.
Wendy Worley says
I live in the Philippines and we sadly don’t have any Pillsbury refrigerated products here :( Will I get the same results if I use homemade biscuits?
Amy @Very Culinary says
Hi Wendy – I really couldn’t say for sure, since I haven’t made it with homemade biscuits and I don’t know recipe ingredients you would be using. You could try it!
Barbi says
I used two eggs, extra cheese and 2 cans of regular biscuits, didn’t have Grands. The presentation was not impressive, mine stuck to the pan but it was DELISHIOUS! Will be making this again and again and again. Easy to put together and has all those breakfast items we love. Thanks for sharing this recipe. I guess I need to invest in a non-stick Bundt pan.
Amy @Very Culinary says
Hi Barbi! Yes, definitely get a non-stick Bundt pan. BUT, did you coat the pan you used with cooking spray, per the recipe instructions? That should have helped it come right out. Glad you loved it!
Jill says
What type of pan can be used to still get the same effect, but in a smaller serving size? This stated serves 8-10, I’m looking more at a serving of 2-4, don’t want to be eating this for many days after.
Amy @Very Culinary says
Hi Jill – honestly, it depends what and who you’re serving it for. My family of 4 polished it off for breakfast. But if you’re serving it with something else like scrambled eggs, it will serve more like 8. I’ve never halved the recipe and have always made it in a bundt pan, so I couldn’t really say and guarantee it will still come out.
Deb says
I find smaller tubes of Grands Biscuits at my store. Perfect for making a half recipe without wasting dough. Yum..
Cher says
What would you suggest if I don’t own a bundt pan and don’t want to borrow yours again. ;)
Amy @Very Culinary says
HA. Buy one…because you’re going to make this over and over again. But you can borrow mine for a test run!
dennis knoll says
Looks good
Andi says
This looks very interesting, I look forward to trying this soon.
Eunice applequist says
Want to try
Alice Blaser says
Love the recipes
Maxine says
Hi, I live in New Zealand and need to know what the equivalent is of
• 1 tube of Pillsbury refrigerated Grands Homestyle Butter Tastin’ biscuits
I have never heard of these………………….
Also…………. how much is “1 stick of butter”………….. our butter is sold in grams
many thanks
Amy @Very Culinary says
Oh gosh, Maxine…I have no idea. 8 biscuits come in a tube, so I guess you could search for a homemade biscuit recipe which yields 8?
As for the butter, I went online to a conversion chart and it said 1 stick of butter is 113.5 grams. This recipe calls for half of that.
Christine says
Can I make this the night before and reheat for breakfast?
Amy @Very Culinary says
Well….you could. But I wouldn’t recommend it.
Christine says
Got it. Thanks!
Maxine says
thanks Amy, I am use to doing “trial and error ” cooking I will give it a go………………..rofl
Amy @Very Culinary says
Lol. Good luck!!
Cookie says
Wow, I cannot wait to try this next weekend…although with the fresh fruit you mentioned , it might even make a wonderful light dinner some night this week.
Thank you so much for sharing!
Amy @Very Culinary says
I’m guilty of making it for dinner also…although there was no guilt. HA. Hope you enjoy it!
Amy @ Amy's Healthy Baking says
1) That’s incredible that both of your kids asked for the same thing! My brother and I never did, so Mom always made what she wanted (french toast or pancakes) because she knew we still liked those. 2) Can I come over for breakfast?? This looks amazing!! If not, I’ll just take care of the leftovers. ;)
Roxy | Roxy's Kitchen says
This looks so good, great idea to mix in bacon & cheese! I’ve never used Pillsbury biscuits… I wonder if they are available around here (Ontario, Canada).
Amy @Very Culinary says
Hm. I couldn’t say. Maybe search on Google or check out Pillsbury’s website. I bet they have a product locater…
Stephanie says
This is such a great idea! This would be perfect for SO many things, too. And easily adaptable based on people’s personal tastes. Bring on weekend breakfasts!
Stephie @ Eat Your Heart Out says
This is STUNNINGLY awesome. It might be the only thing I want to eat from now on. You’re brilliant.
Lora @cakeduchess says
LOVE pull-apart breads! LOVE your savory/breakfast bread…this is fantastic, Amy!!
Dani H says
Oooooooooh, yum! The only thing that would make this better is if it looked like a pie. {smile}
Shawn @ I Wash You Dry says
Wow Amy! This looks absolutely fantastic!! Can’t wait to give this one a try!
Susan says
This is a brilliant idea! Like you breakfast during the week is quick, so I look forward to weekend breakfast time!
Jett Whitfield says
Oh magosh that looks yummy!
Joyti says
Oooo, this looks amazing! I’ve only seen sweet, sticky pull-apart breads..but this sounds so much better. Yum!!!
Kirsten/ComfortablyDomestic says
I’m trying not to get too excited here, but I think you just saved my life in the breakfast department! I have two boys that always want eggs, and two more that always want pancakes or waffles. All of them always want bacon, because…bacon. I can’t wait to float this recipe past them!
Christiane ~ Taking On Magazines says
You need my address so you can send me that loaf … they have same-day delivery, right? I don’t blame your kids for not asking for the sweet stuff. I’m pick this first hands down.
Paula - bell'alimento says
Pull apart breads are just irresistible!
Rebecca {foodie with family} says
Ho-ly mo-ly. I want this so badly I can TASTE it this morning. This is so many things I love all in one dish!
Kristen says
Oh I love this idea so very much!
Nutmeg Nanny says
Is it wrong that I want to eat this whole thing by myself? My poor husband wouldn’t even get a bite….
Maria says
OMG…this looks divine! How creative you are! Unfortunately I’m on a diet. Do you think the bundt pan be sprayed with a nonstick cooking spray instead of using the butter? Or maybe use a lot less butter, like a couple of tablespoons?
Amy @Very Culinary says
Hi Maria – you could definitely coat the pan with cooking spray…but just know that the butter gives the outside a crispy texture and adds to the richness of the bread. It should still be delicious, but not as much.
Joanne says
I only make exciting breakfasts about once a month, but I could definitely see this being a weekly favorite. By which I mean, the.boy will almost certainly request it for dinner. Daily. And I won’t blame him.
Jeannie says
Could this be made omitting the egg ? I do not like eggs at all.
Amy @Very Culinary says
You could try it – maybe just increase the amount of half-n-half to 3 tablespoons. I can’t vouch for the result, though. Good luck!
Jeannie says
Thanks for your response…..I did try it without the eggs and it came out just fine. It was yummy!
Amy @Very Culinary says
Oh wonderful, I’m so happy to hear that!
Carol at Wild Goose Tea says
Boy Howdy you kids were right on track in both desiring this bread. I am high fiving myself which is not the easiest thing to do, because this grand bread is the easiest thing to do. There is not doubt in my mind that it tastes as good as it looks.
Dorothy @ Crazy for Crust says
I’m in love! It’s breakfast with eggs that even Jordan would eat. Pinned!
Carla says
Mmm ok I can get behind this for breakfast!