Bacon, Egg and Cheese Monkey Bread
- 4 tablespoons butter
- 6 eggs, beaten
- 1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated original biscuits (8 biscuits)
- 1 1/2 cups shredded sharp Cheddar cheese (6 oz)
- 1 package (2.52 oz) precooked bacon, cut into 1/2-inch pieces (about 1 cup)
- 1/4 cup finely sliced green onions (4 medium)
Heat oven to 350°F. Spray 12-cup fluted tube cake pan generously with cooking spray; set aside. In 8-inch nonstick skillet, melt 1 tablespoon of the butter over medium heat; tilt pan to coat. Add eggs. Reduce heat to medium-low. Cook until firm but still moist, stirring frequently.
In small microwavable bowl, microwave remaining 3 tablespoons butter uncovered on Medium-High (70%) 30 to 45 seconds or until melted. Add 1 tablespoon of the melted butter to bottom of pan, brushing with pastry brush or tilting pan to coat halfway up sides. Separate dough into 8 biscuits; cut each into sixths. Coat biscuit pieces with remaining 2 tablespoons melted butter; place half of them in bottom of pan. Layer with 1/2 cup of the cheese, half of the bacon, the scrambled eggs, 1/2 cup of the cheese and the green onions; add remaining bacon, remaining 1/2 cup cheese and remaining biscuit pieces.
Bake 30 to 35 minutes or until deep golden brown. Cool 5 minutes; run metal spatula around outer and inside edges of pan to loosen. Turn over onto serving platter to serve.