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.

If you are looking for a tasty breakfast then you are going to love this Bacon Egg Cheese Monkey Bread. It is easy to make using canned biscuits and a bundt pan. You can also change up the bacon for sausage or a different meat of your choice. If you are wanting it to be meat free you can leave the meat out completely. If you want to use homemade gravy instead of using package gravy mix when making this Bacon Egg & Cheese Monkey Bread. This is also a good meal to make if you are going to have a bunch of people over for breakfast or brunch too.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?!

INSTRUCTIONS

1. Preheat oven to 450F. Break pizza dough into 1-inch balls. Thinly slice scallions. Melt all but 1 tablespoon butter in a small pot over medium heat. Transfer to a bowl and add pizza dough balls and scallions. Toss gently to coat with butter. Place pizza dough balls into muffin tins evenly, pressing down. Sprinkle half of Cheddar over monkey breads, and loosely cover with foil. Bake for 15 minutes, covered, then remove foil and bake until tops are golden, about 5 minutes more. Let monkey breads cool for 5 minutes, then remove from tins and halve crosswise. Set aside.
2. Meanwhile, cut bacon into 1-inch pieces. Add to a large pan in a single layer and place over medium heat. Allow to cook until fat is rendered and bacon is crispy, about 15 minutes, flipping halfway through. Transfer to a paper towel-lined plate to drain.
3. While bacon fries, halve avocado and discard pit. Using a spoon, scoop out flesh, discarding skin, and thinly slice. Thinly slice jalapeño into rings. In a small bowl, stir together ketchup and half of mayo.
4. In a large bowl, whisk together eggs and remaining Cheddar. Season with .25 teaspoon salt and black pepper. Heat remaining 1 tablespoon butter in a large pan over medium heat. When butter is foamy, add eggs and cook, stirring frequently, until eggs are just cooked through but still soft.
5. Spread ketchup-mayo mixture on bottom halves of monkey breads, then top with a few slices of jalapeño, then bacon, then scrambled eggs. Spread cut sides of monkey bread tops with remaining mayo. Top eggs with avocado and monkey bread tops, then serve!