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.
Now. I know I’m not the only one who struggles with decluttering. I feel like it’s an age-old struggle for moms (and dads) everywhere. I just honestly never thought it would be me! But…I guess that’s how life is. Always surprising us, right? So now we have this half-filled garage and so much more we could still put out there and I’m sitting here wondering whether or not we can actually pull this off. Whether or not I have it in me to push through and make it happen.

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
• Get Ingredients Powered by Chicory

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. ..............

for full instruction please see : www.lemontreedwelling.com

Share this post