Breakfast Pull Apart Bread loaded with scrambled eggs, ham, and cheese is such a crowd pleaser! This impressive bundt pan breakfast would be perfect for Christmas morning or anytime you have overnight guests.
This post was developed in partnership with the Ohio Poultry Association. As always, all opinions are my own.
On most days, I probably wouldn’t describe my breakfast as fun, but on a day when Breakfast Pull Apart Bread is on the table, that’s 100% what I’d call it. This savory monkey bread casserole turns a classic ham and egg breakfast sandwich into a delightful pull apart bread that is made for sharing.
Set this in front of a table full of guests with a pitcher of Brunch Punch and watch them go wild. No one can resist grabbing a hunk of bread and watching its pillowy, cheesy centers tear away from the loaf.
Sure, we could use knives and forks like civilized adults, but why not just cut out the middle man (errrr…fork) and use our hands to deliver all this carby goodness directly to our faces?
I’m sure I’m restating my opinion here, but ANY breakfast recipe that mixes up the delivery of classic breakfast ingredients is a big ‘ol thumbs up in my book. (see Eggs In A Basket for proof.) So, it looks like this Breakfast Pull Apart Bread is gonna fit right in perfectly.
Whatever you want to call it–Pull Apart Bread, Breakfast Monkey Bread, or Bundt Pan Breakfast Casserole, this recipe is quite the crowd pleaser and I can’t wait to show you how to make it!
What makes this Breakfast Monkey Bread special?
I don’t know why things made in bundt pans are fancier than their standard cake pan counter parts (see: The Best Chocolate Bundt Cake), but they are. It’s science. Serving breakfast in a bundt pan looks gorgeous and makes this dish feel holiday worthy.
Additionally, unlike my traditional Overnight Breakfast Casserole, this one uses scrambled eggs instead of a liquid egg custard. The result is something that feels a little more like a breakfast sandwich than a casserole. Instead of soaking into the bread, using scrambled eggs allows the yeast rolls to stay fluffy and soft and perfectly pull-aparty (just roll with it…HA!).
Last, but certainly not least, this Savory Pull Apart Bread comes with a side of ranch dressing for dipping.
Is this the most Midwestern thing ever? Probably.
Am I giving you an excuse to eat ranch for breakfast? YES.
Is adding a little bit of hot sauce to your ranch dressing even better? OH YEAH.
Ingredients in Breakfast Pull Apart Bread
Alright! Let’s make some bread! We’ll need all the breakfast classics:
- Fluffy yeast rolls (I use frozen to save time!)
- Soft scrambled eggs (more on those below!)
- Sauteed peppers
- Shredded cheddar cheese (and lots of it!)
- Ham cubes
- The spice squad: garlic powder, onion powder, parsley, and poppy seeds
Perfect Soft Scrambled Eggs
Before I show you how to make this breakfast pull apart bread, we have some serious business to discuss: Scrambled. Eggs.
It seems like the most elementary recipe, but scrambled eggs can be tough to master! They can be rubbery, dry, and flavorless, but perfect scrambled eggs are rich and creamy, with soft curds.
In this recipe, we want soft scrambled eggs, and the best way to get them is to cook them over low heat and keep them moving!
- To make soft scrambled eggs, whisk together eggs and milk in a bowl.
- Melt a Tablespoon of butter in a skillet over medium low heat then add the eggs.
- Use a spatula to keep moving the eggs from the outside to the center, scraping lines across the skillet often to form curds. Be patient. It might feel like nothing’s happening at first, but it’s worth the wait, I promise!
- The eggs are done when very little liquid remains in the pan, but the eggs still have a shiny, wet appearance. Remove them from heat and enjoy!
How to Make Ham and Cheese Monkey Bread
Alright, now that our scrambled egg game is strong, let’s make some bread!
Using frozen yeast rolls makes this recipe really easy, but you do have to leave yourself time to let the dough rise after the casserole is assembled.
- Start by taking the rolls out of the freezer and placing them in a single layer to thaw slightly. We need them to be sliceable, but not completely thawed. Usually, if you remove them from the freezer when you start the recipe, they’re ready by the end!
- Grease a bundt pan (<<here’s mine). Use a generous amount of butter or Baker’s Joy (my preferred method–cakes come out like a breeze with this stuff!)
- Saute a bell pepper in some butter until soft then remove to a large bowl.
- Soft scramble your eggs as mentioned above and add to the bowl.
- In a smaller bowl, melt the butter and mix in allll this goodness: garlic powder, onion powder, poppy seeds, and parsley flakes.
- Slice or cut the yeast rolls into fourths and toss them in the butter mixture then add them to the big bowl with the eggs and pepper. Add the shredded cheddar cheese on top and use your hands or a big spoon to mix everything together, evenly distributing all the ingredients.
- Pour the mixture into the greased bundt pan, then set in a warm place to rise for about 45 minutes, or until the filling doubles. You can see the before and after rise photos below.
- Preheat the oven to 350 degrees and bake for 35-40 minutes, covering with foil if the top gets too browned. I covered it at about 25 minutes.
- Allow the recipe to cool slightly, run a thin silicone spatula around the edges to loosen, then hold your breath and flip it out onto a tray.
That’s it. You’re done!
Can you make this Bundt Pan Casserole ahead of time?
Yes! This savory monkey bread is perfect for making ahead of time! Simply prepare all of the ingredients and add them to the bundt pan. Then, spray a piece of saran wrap with cooking spray and cover the pan.
Place the bundt pan in the fridge overnight. In the morning, remove the pan from the fridge. The rolls should be risen slightly, but will need to continue to rise for 20-30 minutes. I like to start preheating the oven and set the bundt pan on the back grates, which get pretty warm as the oven heats up. Once the rolls are doubled in size, place them in the oven and bake as usual.
Enjoy Eggs This Holiday Season
Eggs are a staple in our house around the holidays and throughout the year. They’re not only a nutritional powerhouse packed with protein, 13 essential vitamins and minerals, and antioxidants, they also provide stability, color, and moisture in many of our favorite holiday dishes.
Eggs form the structure of holiday favorites like Coconut Custard Pie and Corn Souffle, and of course, they’re the key to other breakfast casserole favorites like Crustless Quiche Lorraine, Overnight Pancake Casserole, and Apple Overnight French Toast Casserole.
An extra egg white is also the secret ingredient in my ultra fluffy Perfect Buttermilk Pancakes.
Confused about all the egg options in your grocery store? Check out this video about Hen Housing in Ohio Farms to learn more about the different housing methods for hens. Whether you buy cage free, free range, organic or conventional eggs this holiday season, you can be sure the farmers behind every carton are committed to providing the best care for their animals and a safe, nutritious product for consumers.
- 18 frozen dinner rolls
- 5 Tablespoons butter, divided
- 6 eggs
- 1/4 cup whole milk
- 1 bell pepper, chopped
- 8 ounces ham steak, chopped
- 2 cups shredded cheddar cheese
- 3 green onions, green parts chopped
- 1 teaspoon garlic powder
- 1 teaspoon poppy seeds
- 1 teaspoon Kosher salt
- 1 teaspoon parsley
- 1/2 teaspoon onion powder
- Ranch dressing, for serving
- To partially thaw the rolls, place them in a single layer at room temperature for 20-30 minutes, or just until sliceable. Alternatively, microwave them in defrost mode for 2-3 minutes. While the rolls are defrosting, prepare the rest of the ingredients.
- Meanwhile, melt 1/2 Tablespoon of butter in a skillet over medium heat. Add the bell pepper and saute until softened, about 5 minutes. Remove to a plate.
- Turn the heat down to medium low and add another 1/2 Tablespoon of butter to the skillet. Whisk together the eggs and milk and pour them into the skillet. Soft scramble the eggs by dragging the spatula through the mixture to create curds. Keep the eggs moving, and remove from heat when eggs are set, but still a bit wet looking. Season with salt and pepper to taste.
- Melt the remaining 4 Tablespoons of butter in a medium bowl, and stir in the garlic powder, poppy seeds, Kosher salt, parsley, and onion powder. Use scissors or a knife to quarter the rolls, then toss with the butter mixture.
- In a large bowl, stir together the rolls, eggs, peppers, ham, cheese, and green onions.
- Spray a bundt pan with Baker's Joy or heavily grease with butter. Add the roll mixture. Cover with saran wrap and place in a warm place to rise for 45 minutes, or until doubled. **SEE NOTE FOR OVERNIGHT INSTRUCTIONS
- Preheat the oven to 350 degrees. Bake the rolls for 35-40 minutes, or until cooked through. If the top begins to get too brown, cover with aluminum foil (I typically cover around the 25 minute mark.
- Allow the bundt to cool slightly, then run a thin silicone spatula along the sides to loosen. Turn the bread out onto a platter and serve with a side of ranch dressing.
TO MAKE PULL APART BREAD AHEAD OF TIME:
- Prepare all of the ingredients and add them to the bundt pan. Then, spray a piece of saran wrap with cooking spray and cover the pan.
- Place the bundt pan in the fridge overnight. In the morning, remove the pan from the fridge. The rolls should be risen slightly, but will need to continue to rise for 25-35 minutes. I like to start preheating the oven and set the bundt pan on the back grates, which get pretty warm as the oven heats up.
- Once the rolls are doubled in size, place them in the oven and bake as usual.
Feel free to experiment with your favorite breakfast meats and cheeses. Cooked bacon and sausage that have been well drained are both great substitutions!
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Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 409Total Fat: 20.9gSaturated Fat: 10gTrans Fat: 0gCholesterol: 151mgSodium: 984mgCarbohydrates: 37.5gFiber: 1.5gSugar: 5.1gProtein: 16.9g