Savory Monkey Bread (Breakfast Recipe) + Video

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!