Sausage, Egg and Cheese Monkey Bread

Directions

1. Preheat oven to 350°F. Spray 10-cup Bundt pan with non-stick cooking spray. Set aside.

2. In medium bowl, combine eggs, milk, 1/4 teaspoon of salt and pepper. Whisk until combined. Add 2 tablespoons of butter to small skillet. Heat skillet over medium heat. Once butter is melted, add egg mixture. Stir occasionally until eggs are scrambled with no liquid in pan, about 3-4 minutes. Do not cook until eggs are completely dry, or they will overcook in monkey bread.

3. Place dinner rolls on microwave-safe plate. Microwave on defrost 3-4 minutes (or until dough is no longer frozen, but not cooked). Cut dough balls into quarters. In large microwave-safe bowl, combine remaining 6 tablespoons of butter (cut into chunks for easy melting), 1 teaspoon garlic powder and 1/4 teaspoon kosher salt. Microwave until butter is melted. Stir in 1 tablespoon chives. Add quartered dough balls to garlic butter mixture. Toss to coat.

4. In Bundt pan, layer 1/3 of dough balls, 1/2 of scrambled eggs, 1/2 of sausage and 1/2 of cheese. Repeat layer with 1/3 of dough balls and remaining eggs, sausage and cheese. Top with remaining dough pieces. Pour remaining garlic butter over top.

5. Spray piece of plastic wrap with non-stick spray. Place wrap sprayed side down on breakfast bombs. Allow to rise in warm place until doubled (about 30 minutes). If making overnight, refrigerate until morning. See notes for more overnight directions.

6. Bake 30 minutes or until cooked through (cover with foil if tops start getting too brown). Remove. Allow monkey bread to cool 5 minutes in pan. Loosen bread from sides of pan with knife or silicone spatula. Invert onto a plate.

7. Serve and enjoy!

   For Overnight Directions
   To make overnight, cover with plastic wrap after assembled. In morning, preheat oven to 350°F. Set Bundt pan on stove (or in warm place) 30 minutes to take chill off. Bake 30-40 minutes or until cooked through (cover with foil if tops start getting too brown).