Tuesday, January 1, 2019

Sausage, Egg and Cheese Monkey Bread

Sausage, Egg and Cheese Monkey Bread is the perfect pull-apart breakfast of your dreams. They are soft and tender bread bites with sausage, fluffy scrambled eggs and ooey gooey cheese, topped with a garlic herb butter!

https://www.theslowroasteditalian.com/2018/12/sausage-egg-and-cheese-monkey-bread.html
We are so excited to be partnering with our friends at Jones Dairy Farm to bring you a scrumptious breakfast (or brunch) recipe. With overnight instructions is perfect for everyday, starring one of my favorite ingredients: All Natural Golden Brown® Chicken Sausage!!!


Starting the day with a hot hearty breakfast really gets the day off to a great start, but as I have mentioned before, I am not much of a morning person. Which kind of throws a wrench in those morning breakfast plans.

I would love to get up at the crack of dawn and prepare an awesome breakfast from scratch, but let's be honest... That isn't going to happen.


But, with the help of this fabulous overnight recipe we CAN have a fresh hot breakfast. All we do it make it the night before and toss this monkey bread in the oven in the morning while we get ready.

A make ahead breakfast with ooey gooey cheese and All Natural Golden Brown® Chicken Sausage Links; it doesn't get much better than that! Well, except for the all-natural chicken links make me feel that much better about feeding my family an amazing breakfast.


This Sausage, Egg and Cheese Monkey Bread starts with frozen dinner rolls (yes that simple).

The bread rolls are tossed in garlic butter and layered in a bundt pan with scrambled eggs, chicken breakfast sausage links and ooey gooey cheese. Then you bake it in the oven (or pop it in the fridge until morning).

Starting the day with an amazing breakfast is the perfect way to get the day going!

I will let you all know that you can pick up Jones Dairy Farm products at your local retailer.

The company’s products are distributed nationwide, so be sure to check out their product locator so see where you can pick some up.

If you’re looking for the breakfast sausage, it’s in the freezer section.



Helpful Tips to make Sausage, Egg and Cheese Monkey Bread:

  • Something I learned about making soft scrambled eggs that don't dry out. Use a smaller pan than you think you need. I use a small skillet for up to 6 eggs. And remove them from the heat once the liquid in the pan has cooked off. If you wait until the eggs are dry you waited too long.
  • Preshredded cheeses generally have anti-caking ingredients that will absorb moisture from your food. Shredding your own cheese makes for more predictable cooking results.

What you will need to make Sausage, Egg and Cheese Monkey Bread:

  • Bundt Pan - This is my favorite shape.
  • Mixing bowlsI like a vaiery of mixing bowls and prep bowls and this set has them all.
  • Cheese Grater- As much as I love buying shredded cheese because I'm lazy, fresh grated cheese melts down so much better and creates a smoother recipes.

Enjoy!

With love from our simple kitchen to yours. 

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Breakfast is what Jones Dairy Farm does! Can't get enough? Find more scrumptious breakfast and brunch recipes here.


breakfast, overnight, sausage, eggs
American
Yield: SERVES 12

Sausage, Egg and Cheese Monkey Bread

prep time: 1 hourcook time: 30 minstotal time: 1 hours and 30 mins
Sausage, Egg and Cheese Monkey Bread is the perfect pull-apart breakfast of your dreams. They are soft and tender bread bites with sausage, fluffy scrambled eggs and ooey gooey cheese, topped with a garlic herb butter!

ingredients:

  • 8 tablespoons unsalted butter, divided
  • 6 large eggs
  • 3 tablespoons whole milk
  • 1/2 teaspoon kosher salt, divided
  • pinch black pepper
  • 24 frozen dinner yeast roll dough balls
  • 1/2 teaspoon garlic powder
  • 1 tablespoon chopped fresh chives
  • 5-ounces Jones All Natural Chicken Sausage, cut into coins
  • 8-ounces shredded Colby Jack cheese

instructions:

  1. Preheat oven to 350°F.  Spray your 10-cup bundt pan with non-stick cooking spray and set aside.
  2. In a medium bowl combine eggs, milk, 1/4 teaspoon of salt, and pepper. Whisk until completely combined.
  3. Add 2 tablespoons of butter to a small skillet. Heat the skillet over medium heat. Once the butter is melted add the egg mixture and stir occasionally until the eggs are scrambled, and no liquid is left in the pan, about 3-4 minutes. Do not cook until they are completely dry, or they will be overcooked in the monkey bread.
  4. Place dinner rolls on a microwave-safe plate and microwave on defrost for about 3-4 minutes (or until dough is no longer frozen, but not cooked).
  5. Cut dough balls into 1/4's.
  6. In a large microwave-safe bowl combine remaining 6 tablespoons of butter (cut into chunks for easy melting), 1 teaspoon of garlic powder, 1/4 teaspoon kosher salt. Microwave until butter is melted. Stir in 1 tablespoon chives. 
  7. Add quartered dough balls to the garlic butter mixture. Toss to coat.
  8. Layer in 1/3 of the dough balls, 1/2 of the scrambled eggs, 1/2 of the sausage and about 1/2 of the cheese in the bundt pan. Repeat layer with 1/3 of the dough balls and the remaining eggs, sausage and cheese. Top with remaining dough pieces. Pour any remaining garlic butter over the top.
  9. Spray a piece of plastic wrap with non-stick spray, place the wrap sprayed side down on the breakfast bombs.
  10. Allow to rise in a warm place until doubled (about 30 minutes) or if making overnight, refrigerate until morning. See notes for more overnight directions.
  11. Bake for 30 minutes or until cooked through. Cover with foil if the tops start getting too brown (I covered mine at 20 minutes).
  12. Allow monkey bread to cool for 5 minutes in the pan and then loosen the bread from the sides of the pan with a knife or silicone spatula. Invert onto a plate.
  13. Serve and enjoy!
DONNA'S NOTES:
  1. To make overnight, cover with plastic wrap after assembled. In the morning, preheat oven to 350°F. Set bundt pan on the stove (or in a warm place) for 30 minutes to take the chill off. Bake for 30-40 minutes until cooked through. Cover with foil if the tops start getting too brown (I cover mine at 20 minutes).



Disclosure:  This is a sponsored post in partnership with Jones Dairy Farm.  All thoughts and opinions are our own.

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

5 comments:

  1. Donna, is there a possibility of cutting this recipe down quite a bit, maybe quartering it? There are only two of us in our household.

    ReplyDelete
    Replies
    1. If you are using a smaller (6-cup) bundt pan you could halve it. Or you may try using a muffin tin. Watch your cook times as they will vary. I have tested this recipe as written, but your changes sound like they would work perfectly.

      Delete
  2. Thanks very nice blog!

    ReplyDelete
    Replies
    1. Glad you like it! Enjoy the monkey bread and let us know how it goes.

      Delete
  3. Could you use biscuit dough instead of yeast rolls? Thinking that might be more "breakfasty"...

    ReplyDelete

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