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.
I decided to combine all three into this Pull Apart Bread 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.
- You can replace the bacon with ham.
- Whisk in a few tablespoons of milk or half n half for a slightly creamier texture.
- Swap out some of the cheddar and Monterey Jack cheese with Pepper Jack for a slight kick.
Other Breakfast ideas you might like!
Watch the video for Breakfast Pull Apart Bread!
How To Make This Breakfast Pull Apart Bread Recipe
Breakfast Pull-Apart Bread
- 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
- 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!
- I have never tried this with anything other than the Pillsbury Grands, so not sure if regular biscuits will render the same results, but you can try it!
- I always make this in my bundt pan, but other have said a tube pan works fine.
(adapted from here)