BACON, EGG AND CHEESE MONKEY BREAD

So there’s this little thing I’m supposed to be getting ready for – called a rummage sale – and, you guys, I’m totally NOT getting ready for it! It’s supposed to start tomorrow, FYI, and we’ve gotten as far as putting some things out in the garage. And by we, I mean mostly Jorden. Because apparently, I’m way more of a hoarder than I thought I was, and I have issues with getting rid of things. Which, I guess, is the definition of a hoarder.

So here’s how it goes: I decide I’m going to “tackle” a space, comb through it and find all the things we no longer need or want or use. And then I see something that reminds me my kids are getting older – our house is filled with such things – something we clearly no longer need, and I freeze up. Because it reminds me of how quickly time is going, and makes me think about all the things I planned to do with my kids when they were little, and forces me to acknowledge the fact that they’re all getting older…..and then I just walk away. Because who wants to deal?!

Ingredients

• *Ingredients listed are for a 6 cup bundt pan. If you are using a 12 cup pan double the ingredients.
• 1 16 oz. can refrigerated biscuits
• 4 Tbsp. Roundy's salted butter melted
• 6 large Roundy's eggs scrambled
• 1/2 pound Roundy's bacon cooked and crumbled
• 1 c. Roundy's shredded cheddar cheese
• 2 Tbsp. fresh chives
• For sauce:
• 1/4 c. lowfat mayo
• 1/4 c. Roundy's sour cream
• 1 tsp. lemon juice
• 1/2 tsp. dijon mustard

Instructions

1. Preheat oven to 350 degrees.
2. Cook bacon and eggs; set aside.
3. Remove biscuits from package and cut into sixths.
4. Place biscuit pieces in a gallon size ziplock bag and toss with 4 Tbsp. melted butter.
5. Add scrambled eggs, bacon, shredded cheese, and fresh chives to the bag and shake to distribute.
6. Pour mixture into a greased 6 cup bundt pan.
7. .................................

For Full Recipes Please : www.lemontreedwelling.com

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