Savory Monkey Bread + Video

Savory monkey bread is perfect for lazy weekends and holiday guests. Assemble everything in the pan, let the dough rise, then bake until browned!

Soft and tender bites of dough are coated with sausage, fluffy scrambled eggs, gooey cheese, and topped with a garlic herb butter – it’s the pull-apart breakfast of your dreams!

You can even assemble this cheesy egg and sausage bread the night before and pop it in the oven first thing in the morning.

If you love savory monkey bread, try some of my famous bomb recipes. They can be made in a casserole dish for that pull-apart feel, but all of the extras are stuffed in the middle.

There are plenty of flavor options to choose from like pizza, jalapeño popper, and Philly cheesesteak. Even one stuffed with homemade meatballs!

Savory Monkey Bread – Tips and Tricks

• Skip the bagged shreds. These tend to have anti-caking agents to prevent the shreds from clumping together. Unfortunately, these will also draw moisture from your food and create a waxy texture on the cheese. 
• Make it extra cheesy! Whip up a batch of my creamy cheese sauce to drizzle over the top. Or, serve it in small bowls for dipping.
• Tip for soft scrambled eggs: Use a smaller pan than you think you need! As soon as the liquid in the pan has cooked off, remove them from heat. If you wait until the eggs are dry, they will overcook in the oven.

Overnight Instructions

Assemble the savory monkey bread, then cover tightly with plastic wrap and place in the refrigerator. The next morning, transfer the pan to the counter or stovetop to warm for about 30 minutes.

Bake as directed, adding extra time in 5-minute increments as needed. If the top starts to brown too much, cover the pan with foil until it’s finished baking.

FAQ – Common Recipe Questions

Is it possible to make a smaller batch of breakfast monkey bread?

You could halve the recipe if you are using a smaller (6-cup) bundt pan. Or, divide the ingredients into a muffin tin.

Just keep an eye on the cook times as they will vary based on how you adjust the amounts.

What can I use instead of sausage?

If you don’t like the bulk of the links, try browning some breakfast or mild Italian sausage instead. Pull it from the heat when there’s still a little pink since it will finish cooking in the oven.

You could also use coarsely chopped bacon or plant-based meat crumbles instead.

How long does pull apart sausage bread last in the fridge?

Leftovers will keep for 3 to 4 days when stored in an airtight container. Reheat in the microwave or even an air fryer until warmed through.

Enjoy!

With love from our simple kitchen to yours. 

Don’t miss a thing! Follow us on Facebook | Twitter | Pinterest | Instagram ❤ ❤ ❤  

Other Pull Apart Bread Recipes

Savory Monkey Bread + Video

Donna Elick

Savory monkey bread is perfect for lazy weekends and holiday guests. Assemble everything in the pan, let the dough rise, then bake until browned!

5 stars from 2 reviews

Cook ModePrevent your screen from going dark

Tried this recipe?Please comment and review!

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 30 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Breakfast

Cuisine American

Method Oven

Servings 12

Ingredients

 

1x2x3x

• ▢ 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 cooked sausage links, cut into coins
• ▢ 8 ounces shredded Colby Jack cheese

Instructions

 

• Preheat oven to 350°F. Spray your 10-cup bundt pan with non-stick cooking spray and set aside.
• In a medium bowl combine eggs, milk, 1/4 teaspoon of salt, and pepper. Whisk until completely combined.
• 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.
• 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).
• Cut dough balls into 1/4’s.
• 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.
• Add quartered dough balls to the garlic butter mixture. Toss to coat.
• 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.
• Spray a piece of plastic wrap with non-stick spray, place the wrap sprayed side down on the breakfast bombs.
• 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.
• Bake for 30 minutes or until cooked through. Cover with foil if the tops start getting too brown (I covered mine at 20 minutes).
• 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.
• Serve and enjoy!

Video

Donna’s Notes

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).

Nutrition

Serving: 1 | Calories: 446cal | Carbohydrates: 40g | Protein: 17g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 129mg | Sodium: 771mg | Sugar: 2g | Fiber: 3g | Calcium: 301mg | Iron: 4mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!

Originally published January 2019, updated and republished October 2021

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.