Pull-Apart Breakfast Bread
Updated
Updated
In this easy Pull-Apart Breakfast Bread you can have your eggs, bacon, and toast all in one! Filling enough on its own, or serve with a little fruit salad.
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5 STAR REVIEW
What’s better than eggs, bacon, and toast? When they’re all combined into an easy breakfast bread that you pull apart. Made with refrigerated biscuits and cheese, it’s super easy, delicious, and fun.
This pull apart bread is pretty filling, but if you wanted more of a complete meal (or enjoy breakfast for dinner!), you could serve it with a nice side salad.
Helpful Tips & Variations
- Refrigerated biscuits – Pillsbury Grands biscuits are used in this recipe.
- Replace the bacon. You can replace the bacon with cooked diced ham or cooked, crumbled sausage.
- Make the custard creamier. Whisk in a few tablespoons of milk or half n half for a slightly creamier texture.
- Use a different cheese. Swap out some of the cheddar and Monterey Jack cheese with Pepper Jack for a slight kick.
Pull-Apart Breakfast Bread
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
Instructions
- 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.
- Preheat the oven to 350 degrees F.
- Put the butter in a nonstick bundt pan coated liberally with cooking spray and let it melt in the preheating oven.
- 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.
- 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.
- Bake for 25-27 minutes or until golden.
- Run a dull knife around the edges of the pan to loosen. Turn out on a dish and enjoy!
Video
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
Serving Suggestions
If you’re serving this to just a few of you, it’s plenty filling and you won’t need anything to go with it. If it’s a bigger group or if you wanted more of a complete meal, you could serve it with a side of breakfast sausage and a bowl of fruit salad.
Proper Storage
Any leftovers should be tightly wrapped and stored in the refrigerator. It will keep up to 3 days. We recommend reheating in the oven to crisp the dough back up. (I don’t recommend making this ahead of time. The moisture from the eggs will make the dough soggy.)
More Easy Breakfast Recipes:
- Hash Brown Crusted Quiche
- Hash Brown Egg Casserole
- Breakfast Tater Tot Casserole
- Tex Mex Migas
- Chili Relleno Casserole
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
I want to use this recipe for our ladies’ brunch, tomorrow. So, I tried the recipe today to see if it worked out. It’s super tasty! My hubby loved it too. I used medium cheese only. Worked out great. I see other recipes calling for more eggs and cooking them ahead. I like that we don’t in this one. If my family wants it ‘eggier’, will it work well adding 3 more eggs? Can’t wait to show off this dish to the ladies!!!!
I used store brand biscuits at 5,000ft elevation. It turned out great but I had to add 10 minutes of bake time.
So delicious! Substituted chives for green onions and added everything bagel seasoning (eyeballed it, but should’ve used less to cut back on the salt). Any suggestions on storage since I’m not wanting to eat all of this at once (maybe!) Thank you, Amy!
Hi Marty! Storage information is included in the article.
Thank you so much for this recipe. My husband loved it. I’m trying to be a little more adventurous this year and this was a perfect recipe. Very easy.
Can I make this the night before?
I don’t recommend making this ahead of time, but you can bake it and reheat in the morning if you have to. Storage info is in the article. Baked and served fresh will be best.
I made this for brunch for my son’s birthday. It was so good but I
couldn’t get it out of the pan. I put a bunch of butter and made sure I got it on/in all the nooks and crannies. I didn’t use any cooking
spray ‘cause we don’t like the taste. I believe everything tastes better with butter but maybe I screwed up in this case. It was so frustrating but we ended up taking it out of the pan in pieces. It tasted delicious and everyone loved it. Next time I’ll have to follow the directions to a “T”. Thank you ~Jujubees
If you had followed the directions and used cooking spray, you wouldn’t have had that problem. I understand if your family doesn’t like it, but recipes are tested a certain way and when you don’t follow them, you can run into issues as you did.
SO easy and absolutely delicious!
Wanted to try something different for breakfast this weekend and this was it – the whole family loved it so much. What a great idea, thanks for sharing. Already planning on making it again.
Impressive- next time I’ll use a pound of bacon!! Initially I thought it seemed doughy then reminded myself it’s biscuits, not bread- nice change
Enjoyed making this again. Added a tsp of minced garlic and cooked with convention bake. Made me realize that I have to visit your site more often.
This was on my Facebook feed, and I just made for Christmas breakfast. I had Great Value biscuits on hand, used two cans of those versus Grands. I couldn’t find my bundt pan so used my 2.5 quart Corningware dish, extended cook time to about 35 minutes. Everything was fully cooked. Looking forward to trying with sausage as well.
This is really good, but next time I am only going to use one can of biscuits, 2 eggs (maybe even 3), 1 T butter, and same quantities of meat and cheese.
The recipe called for ONE tube of grandes!!!?
Absolutely delicious! I would have never thought of this, even though it is fairly simple to make. Didn’t have a bundt pan so I used an angel food cake pan–not a great idea since the butter dripped through when I took the pan out of the oven. However, the corgi did enjoy the drippings. Followed the recipe to the letter, EXCEPT I used convention/bake instead of just bake. Set the timer at the low end. Loved the video which I viewed first. Can hardly wait to try another one of your great recipes–perhaps I can find a low calorie one, which would not be as much fun. Husband also chimed in, “it was great”–a man of few words with a hefty appetite.
OMG! W/the COVID-19 pandemic there was no grand biscuits available in my home town!!! Prepared the recipe exactly how it reads but w/crescent rolls(refrigerated). So amazing!!!! Will definitely make again and again! Oh BTW: I used my silicone baking mold, hands down!!!! Pops right out w/no mess!
I love this recipe. I added a 1/4 tsp garlic powder, a pinch of salt and pepper, and 1/2 tbsp of half and half when I whisked the eggs. I also added 1/2 roll of sausage, crumbled and cooked until no longer pink. It turned out fabulous!!
Oh my goodness… all my husbands favorites and so simple!!!! He would take Grands over home made biscuits any day….hey, what can I say? Made this recipe with the addition of lightly sautéed jalapeños and divided it between six large muffin pan portions.. he was definitely happy, and that is always my goal!!! Such a fun recipe. The muffin pull -a parts were a hit!!! A+!
Made this recipe with ingredients I had: canned biscuits, sausage, eggs, onions and cotija cheese and it turned out great!!! The bundt pan is genius! Thank you for sharing this recipe!!!
Mine didn’t look as nice. It was flatter even though I left it in the oven for 30 minutes. Still, it was gooooood!
Can you make this the night before serving?
Easy and soooooo yummy
Hey , can you freeze this ?! :)
Once baked and cooled, it will freeze well for up to 1 month, covered tightly. Thaw overnight in the fridge before reheating.
They sound absolutely perfect mid morning!
I don’t have a bundt pan. Is there something else I can use?
You could try using a 10-inch springform pan or maybe a 9×9 baking dish?
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.
I used pre cooked bacon! It worked great. I didn’t know how much to put, I put between 1/4 cup to 1/3 cup. My family loves bacon! Alao because my bacon was in thick chunks. I may grind them a bit if too thick, next time.
I buy frozen Pillsbury Grands. Would they work if I let them thaw then cut them up?
Can’t see why not.
yummy breakfast recipe and looks very tasty
I don’t see half and ha;f in the written recipe. How much do you use? Thanks, Kathy
There isn’t any half n half. It doesn’t need it.
CAN U FREEZE THE LEFT OVERS… ONLY ONE PERSON HERE
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.
I used the walmart brand of biscuits in a can and I think it turned out well. I may even try it with home made biscuit dough, but for now, canned it fine for me!
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…
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.
This looks delicious – I see in the other comments that people mention half and half, but it’s not listed in the recipe?
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!
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.
hi would love to try this but live in australia what be the eqivelent biscuit to use instead of phillsbury grand biscuits thanks ann
I couldn’t say, Ann. Sorry :/ Maybe find a homemade biscuit recipe and use that instead?
I think in the US biscuits are scones here in Australia , I’m going to try it with scone mix , looks yummy
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.
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
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!
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
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.
Hi Betty – the 2% should be ok, although I can’t vouch for the end result. And yes, your family will love it! Enjoy!
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.
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!
oh my god, how did I miss this – AMAZING!!
Oh gosh, I don’t know. This was a popular one, for sure. Thanks, Heather! You’d love it!
These look so good !!!
Thanks, Connie! Enjoy!
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.
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.
I’m sure this is a stupid question, but….Do you chop the bacon before or after it is cooked?
Hi Becky! Not stupid. You dice it up before cooking (thus the need to stir while it’s in the fry pan.)
I don’t have a busy pan. Is there something else I can use?
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! ;)
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!!
If I’m using bacon bits instead of regular bacon, how much bacon is there? A cup? Half a cup?
Hi Tracy – I’ve never used anything other than real bacon and can’t say I’ve ever actually measured it. I guess I should! I think 7 slices crumbled up would be the equivalent of 1/2 cup.
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!
Awesome, Virginia!
can you double this recipe in one bundt pan or would it be too big for the pan?
Hi Cynthia – it would be too big. The dough wouldn’t cook through and also overflow.
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?
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!
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.
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!
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.
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.
I find smaller tubes of Grands Biscuits at my store. Perfect for making a half recipe without wasting dough. Yum..
What would you suggest if I don’t own a bundt pan and don’t want to borrow yours again. ;)
HA. Buy one…because you’re going to make this over and over again. But you can borrow mine for a test run!
Looks good
This looks very interesting, I look forward to trying this soon.
Want to try
Love the recipes