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Breakfast Pull-Apart Bread

April 6, 2014 by Amy 90 Comments

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In this easy Breakfast Pull-Apart Bread you can have your eggs, bacon, and toast all in one!

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.

In this easy Breakfast Pull-Apart Bread you can have your eggs, bacon, and toast all in one!

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.

In this easy Breakfast Pull-Apart Bread you can have your eggs, bacon, and toast all in one!

Other Breakfast ideas you might like!

Skillet Breakfast Hash

Make-Ahead Breakfast Enchiladas

Blueberry and Raspberry Croissant Puff

Watch the video and see how it’s made!

In this easy Breakfast Pull-Apart Bread you can have your eggs, bacon, and toast all in one!
Print
Breakfast Pull-Apart Bread
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 
Have eggs, bacon, and toast for breakfast all in one with this delicious and easy pull-apart bread!
Course: Breakfast
Cuisine: American
Keyword: breakfast, easy, pull apart bread, recipe
Servings: 8
Ingredients
  • 7 slices bacon , diced small
  • 3 tablespoons unsalted butter
  • 1 tube refrigerated Pillsbury Grands biscuits
  • 3 large eggs , beaten
  • 1/3 cup shredded sharp cheddar cheese
  • 1/3 cup shredded monterey jack cheese
  • 2 scallions , finely diced
Directions
  1. 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.
  2. Preheat the oven to 350 degrees F.

  3. Put the butter in a nonstick bundt pan coated with cooking spray and let it melt in the preheating oven.
  4. While the butter melts, cut the Grands biscuits into quarters. In a bowl, gently toss the biscuit pieces, cooked bacon, eggs, both cheeses, and scallions together.

  5. 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.
  6. Bake for 25-27 minutes or until golden.
  7. Run a dull knife around the edges of the pan to loosen. Turn out on a dish and enjoy!

(adapted from here)

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Filed Under: Bread, Breakfast, MOST POPULAR RECIPES Tagged With: bacon, biscuits, bread, breakfast, pillsbury, pull-apart

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Comments

  1. Diana says

    December 29, 2018 at 12:01 pm

    I don’t have a bundt pan. Is there something else I can use?

    Reply
    • Amy @Belly Full says

      December 29, 2018 at 12:45 pm

      You could try using a 10-inch springform pan or maybe a 9×9 baking dish?

      Reply
    • Molly says

      January 23, 2019 at 11:57 am

      There are tons of recipes in regular pans that use precooked bacon as well. I saw those after I bought the stuff for this one.

      Reply
  2. Terry Larson says

    December 24, 2018 at 4:55 pm

    I buy frozen Pillsbury Grands. Would they work if I let them thaw then cut them up?

    Reply
    • Amy @Belly Full says

      December 26, 2018 at 6:17 am

      Can’t see why not.

      Reply
  3. sheraz says

    February 19, 2018 at 10:15 am

    yummy breakfast recipe and looks very tasty

    Reply
  4. Kathy Davis says

    December 28, 2017 at 12:44 pm

    I don’t see half and ha;f in the written recipe. How much do you use? Thanks, Kathy

    Reply
    • Amy @Belly Full says

      December 28, 2017 at 12:48 pm

      There isn’t any half n half. It doesn’t need it.

      Reply
  5. ZEE says

    August 17, 2017 at 4:29 pm

    CAN U FREEZE THE LEFT OVERS… ONLY ONE PERSON HERE

    Reply
  6. Carole Darroch says

    April 11, 2017 at 9:36 am

    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.

    Reply
  7. Alle says

    March 5, 2017 at 5:00 pm

    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…

    Reply
    • Amy @Belly Full says

      March 5, 2017 at 5:14 pm

      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.

      Reply
  8. Glenna says

    February 19, 2017 at 3:14 am

    This looks delicious – I see in the other comments that people mention half and half, but it’s not listed in the recipe?

    Reply
    • Amy @Belly Full says

      February 19, 2017 at 7:42 am

      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!

      Reply
  9. Debra says

    July 28, 2016 at 1:13 pm

    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)

    Reply
  10. ann says

    February 13, 2016 at 1:35 am

    hi would love to try this but live in australia what be the eqivelent biscuit to use instead of phillsbury grand biscuits thanks ann

    Reply
    • Amy @BellyFull says

      February 14, 2016 at 8:28 pm

      I couldn’t say, Ann. Sorry :/ Maybe find a homemade biscuit recipe and use that instead?

      Reply
    • Carolyn says

      February 27, 2017 at 12:22 am

      I think in the US biscuits are scones here in Australia , I’m going to try it with scone mix , looks yummy

      Reply
      • Olivia says

        March 2, 2017 at 6:42 pm

        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.

        Reply
  11. Albert says

    February 12, 2015 at 12:29 am

    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

    Reply
    • Amy @Very Culinary says

      February 12, 2015 at 6:51 am

      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!

      Reply
  12. Jayne says

    January 30, 2015 at 10:42 am

    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

    Reply
  13. Betty819 says

    November 2, 2014 at 2:11 pm

    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.

    Reply
    • Amy @Very Culinary says

      November 2, 2014 at 5:01 pm

      Hi Betty – the 2% should be ok, although I can’t vouch for the end result. And yes, your family will love it! Enjoy!

      Reply
  14. Marissa says

    October 1, 2014 at 12:37 pm

    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.

    Reply
    • Amy @Very Culinary says

      October 1, 2014 at 12:46 pm

      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!

      Reply
  15. heather @french press says

    September 24, 2014 at 8:22 am

    oh my god, how did I miss this – AMAZING!!

    Reply
    • Amy @Very Culinary says

      September 24, 2014 at 9:44 am

      Oh gosh, I don’t know. This was a popular one, for sure. Thanks, Heather! You’d love it!

      Reply
  16. Connie Kapferer says

    September 8, 2014 at 4:40 pm

    These look so good !!!

    Reply
    • Amy @Very Culinary says

      September 8, 2014 at 5:29 pm

      Thanks, Connie! Enjoy!

      Reply
  17. Tam says

    August 22, 2014 at 1:12 pm

    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.

    Reply
    • Amy @Very Culinary says

      August 22, 2014 at 1:52 pm

      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.

      Reply
  18. Becky says

    August 11, 2014 at 10:28 am

    I’m sure this is a stupid question, but….Do you chop the bacon before or after it is cooked?

    Reply
    • Amy @Very Culinary says

      August 11, 2014 at 10:30 am

      Hi Becky! Not stupid. You dice it up before cooking (thus the need to stir while it’s in the fry pan.)

      Reply
    • Diana says

      December 29, 2018 at 11:59 am

      I don’t have a busy pan. Is there something else I can use?

      Reply
  19. Natasha of Natashaskitchen.com says

    May 27, 2014 at 12:29 pm

    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! ;)

    Reply
  20. Genevieve says

    May 24, 2014 at 10:19 am

    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!!

    Reply
  21. Virginia says

    May 12, 2014 at 10:11 am

    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!

    Reply
    • Amy @Very Culinary says

      May 12, 2014 at 10:13 am

      Awesome, Virginia!

      Reply
  22. Cynthia says

    May 9, 2014 at 2:38 am

    can you double this recipe in one bundt pan or would it be too big for the pan?

    Reply
    • Amy @Very Culinary says

      May 9, 2014 at 5:54 am

      Hi Cynthia – it would be too big. The dough wouldn’t cook through and also overflow.

      Reply
  23. Wendy Worley says

    May 6, 2014 at 8:51 pm

    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?

    Reply
    • Amy @Very Culinary says

      May 6, 2014 at 8:55 pm

      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!

      Reply
  24. Barbi says

    May 4, 2014 at 11:29 am

    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.

    Reply
    • Amy @Very Culinary says

      May 4, 2014 at 12:10 pm

      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!

      Reply
  25. Jill says

    April 29, 2014 at 8:24 pm

    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.

    Reply
    • Amy @Very Culinary says

      April 29, 2014 at 8:28 pm

      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.

      Reply
    • Deb says

      February 18, 2017 at 11:26 am

      I find smaller tubes of Grands Biscuits at my store. Perfect for making a half recipe without wasting dough. Yum..

      Reply
  26. Cher says

    April 29, 2014 at 12:14 pm

    What would you suggest if I don’t own a bundt pan and don’t want to borrow yours again. ;)

    Reply
    • Amy @Very Culinary says

      April 29, 2014 at 12:15 pm

      HA. Buy one…because you’re going to make this over and over again. But you can borrow mine for a test run!

      Reply
  27. dennis knoll says

    April 28, 2014 at 5:28 pm

    Looks good

    Reply
  28. Andi says

    April 28, 2014 at 8:42 am

    This looks very interesting, I look forward to trying this soon.

    Reply
  29. Eunice applequist says

    April 27, 2014 at 10:57 am

    Want to try

    Reply
  30. Alice Blaser says

    April 27, 2014 at 9:54 am

    Love the recipes

    Reply
  31. Maxine says

    April 24, 2014 at 12:37 pm

    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

    Reply
    • Amy @Very Culinary says

      April 24, 2014 at 12:43 pm

      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.

      Reply
  32. Christine says

    April 19, 2014 at 1:15 pm

    Can I make this the night before and reheat for breakfast?

    Reply
    • Amy @Very Culinary says

      April 19, 2014 at 4:16 pm

      Well….you could. But I wouldn’t recommend it.

      Reply
      • Christine says

        April 19, 2014 at 6:07 pm

        Got it. Thanks!

        Reply
      • Maxine says

        April 24, 2014 at 2:09 pm

        thanks Amy, I am use to doing “trial and error ” cooking I will give it a go………………..rofl

        Reply
        • Amy @Very Culinary says

          April 24, 2014 at 2:12 pm

          Lol. Good luck!!

          Reply
  33. Cookie says

    April 13, 2014 at 11:25 am

    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!

    Reply
    • Amy @Very Culinary says

      April 13, 2014 at 3:58 pm

      I’m guilty of making it for dinner also…although there was no guilt. HA. Hope you enjoy it!

      Reply
  34. Amy @ Amy's Healthy Baking says

    April 12, 2014 at 8:11 pm

    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. ;)

    Reply
  35. Roxy | Roxy's Kitchen says

    April 11, 2014 at 10:57 am

    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).

    Reply
    • Amy @Very Culinary says

      April 11, 2014 at 11:11 am

      Hm. I couldn’t say. Maybe search on Google or check out Pillsbury’s website. I bet they have a product locater…

      Reply
  36. Stephanie says

    April 9, 2014 at 2:52 pm

    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!

    Reply
  37. Stephie @ Eat Your Heart Out says

    April 8, 2014 at 4:42 pm

    This is STUNNINGLY awesome. It might be the only thing I want to eat from now on. You’re brilliant.

    Reply
  38. Lora @cakeduchess says

    April 7, 2014 at 1:54 pm

    LOVE pull-apart breads! LOVE your savory/breakfast bread…this is fantastic, Amy!!

    Reply
  39. Dani H says

    April 7, 2014 at 1:40 pm

    Oooooooooh, yum! The only thing that would make this better is if it looked like a pie. {smile}

    Reply
  40. Shawn @ I Wash You Dry says

    April 7, 2014 at 1:29 pm

    Wow Amy! This looks absolutely fantastic!! Can’t wait to give this one a try!

    Reply
  41. Susan says

    April 7, 2014 at 1:20 pm

    This is a brilliant idea! Like you breakfast during the week is quick, so I look forward to weekend breakfast time!

    Reply
  42. Jett Whitfield says

    April 7, 2014 at 10:37 am

    Oh magosh that looks yummy!

    Reply
  43. Joyti says

    April 7, 2014 at 10:11 am

    Oooo, this looks amazing! I’ve only seen sweet, sticky pull-apart breads..but this sounds so much better. Yum!!!

    Reply
  44. Kirsten/ComfortablyDomestic says

    April 7, 2014 at 9:03 am

    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!

    Reply
  45. Christiane ~ Taking On Magazines says

    April 7, 2014 at 7:44 am

    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.

    Reply
  46. Paula - bell'alimento says

    April 7, 2014 at 7:19 am

    Pull apart breads are just irresistible!

    Reply
  47. Rebecca {foodie with family} says

    April 7, 2014 at 7:06 am

    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!

    Reply
  48. Kristen says

    April 7, 2014 at 6:35 am

    Oh I love this idea so very much!

    Reply
  49. Nutmeg Nanny says

    April 7, 2014 at 6:34 am

    Is it wrong that I want to eat this whole thing by myself? My poor husband wouldn’t even get a bite….

    Reply
  50. Maria says

    April 7, 2014 at 4:35 am

    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?

    Reply
    • Amy @Very Culinary says

      April 7, 2014 at 6:36 am

      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.

      Reply
  51. Joanne says

    April 6, 2014 at 8:17 pm

    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.

    Reply
  52. Jeannie says

    April 6, 2014 at 7:24 pm

    Could this be made omitting the egg ? I do not like eggs at all.

    Reply
    • Amy @Very Culinary says

      April 6, 2014 at 7:43 pm

      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!

      Reply
      • Jeannie says

        April 8, 2014 at 10:20 am

        Thanks for your response…..I did try it without the eggs and it came out just fine. It was yummy!

        Reply
        • Amy @Very Culinary says

          April 8, 2014 at 10:21 am

          Oh wonderful, I’m so happy to hear that!

          Reply
  53. Carol at Wild Goose Tea says

    April 6, 2014 at 6:59 pm

    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.

    Reply
  54. Dorothy @ Crazy for Crust says

    April 6, 2014 at 6:07 pm

    I’m in love! It’s breakfast with eggs that even Jordan would eat. Pinned!

    Reply
  55. Carla says

    April 6, 2014 at 4:45 pm

    Mmm ok I can get behind this for breakfast!

    Reply

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