Recipe: Breakfast Pull-Apart Bread

One of my very favorite things about owning and running a B&B is having the privilege of cooking and serving delicious breakfasts to our guests. I always want it to be more than a mere meal; they can get that anywhere. Instead, I want it to be an experience, one that they talk about days after they've left the ranch.

One of our most popular guest favorites so far is the Breakfast Pull-Apart Bread. Three out of four times we're asked for the recipe. I thought it would be fun to share it here. Give it a try! It never disappoints and is great for two or for a crowd!

Here we go!

details

• Serves 8-10
• Prep time: 15 minutes
• Cook time: 25 minutes

ingredients

• 6 slices of cooked bacon, diced small
• 1/2 stick of unsalted butter
• 1 tube of Pillsbury Grands Butter Tastin' biscuits
• 1/2 cup of Southwestern eggs in a carton
• 2 tablespoons half-n-half
• 1/4 cup shredded sharp cheddar cheese
• 1/4 cup shredded Monterey Jack cheese

directions

Preheat oven to 350 degrees.

Cook bacon in a large skillet over medium-high until crispy, stirring occasionally, about 5 minutes. Drain on a paper towel and set aside.

Put the cold butter in a nonstick bundt pan coated with cooking spray and let it melt in the preheating oven. (I use a full-size bundt pan for a group and a mini 6 bundt pan when there are just 2-3 guests.)

While the butter melts, cut the Grands biscuits into quarters. (For the mini bundt, I do eighths). In a bowl, gently toss the biscuit pieces, bacon, half-n-half, both cheeses, and (optional) scallions together.

Once the butter is melted (only takes a couple of minutes) give the bundt pan a little swirl so the bottom is evenly coated. Add the biscuit mixture to the pan, sprinkling with any last bits of bacon or cheese that get left behind.

Bake for 25 minutes or until golden. Many times I go an extra 5 minutes - just keep an eye on it at this point. Run a dull knife around the edges to loosen. Turn out on a dish and enjoy!!

I hope you try this recipe and that you love it as much as we do!!!

XXOO

Staci