This is monkey bread like no other. Unlike most monkey bread, this one is a savory option that combines the deliciousness of biscuits and gravy with the convenience of monkey bread! It takes no time at all to toss together, is super easy to make, and is great for feeding the family breakfast or brunch on the weekend.
Just as is traditional with monkey bread, this one starts out with biscuit dough, layers in cooked sausage and some shredded cheese, then more biscuit dough. It’s all topped off with a homemade easy to do sausage gravy; baking up to perfection in less than an hour!
To lighten the gravy up, I used a reduced fat sausage and unsweetened almond milk. Other than that, this stuff is super simple and has very few other ingredients that you can alter. Literally, it’s just 6 ingredients to make this delicious breakfast bite.
If you aren’t a fan of almond milk, you could really use any kind of milk that you enjoy. I just tend to go with unsweetened almond milk because that’s usually what I have on hand.
TheSkinnyFork.com A savory take on monkey bread that's perfect for breakfast or brunch. A delicious combination of biscuits and gravy, and monkey bread! Prep Time: 10 Minutes • Cook Time: 45 Minutes
Servings: 8 • Serving Size: 1/8th Monkey Bread • Calories: 370 • Fat: 19 g • Saturated Fat: 7.2 g • Carb: 28.3 g • Fiber: 1.1 g • Protein: 18.1 g • Sugar: 4 g • Sodium: 1052 mg
Gravy:
• 1 Lb. Reduced Fat Sausage
• 1/4 C. Flour
• 2 C. Unsweetened Almond Milk
• Salt & Pepper to Taste
Monkey Bread:
• 16 Oz. Refigerated Biscuit Dough
• 1 C. Shredded Cheddar
• 2 Tbsp. Chopped Chives
Directions:
In a large skillet, heat the 1 Lb. sausage and brown until cooked through. Drain slightly and reserve half of the cooked sausage.
Lower the heat to medium and add in the 1/4 C. flour; stir to coat the sausage in the flour.
Whisk in the 2 C. milk and continue to stir constantly while the gravy heats through to just barely a simmer. The gravy will thicken as it cooks.
Once thickened, remove from the heat and season with salt and pepper to taste; set aside.
Preheat the oven to 350 degrees F. and lightly coat the inside of a round bundt pan with non-stick baking spray; set aside.
Cut the refrigerated biscuit dough into 4-6 pieces.
Layer half of the cut biscuit dough into the bottom of the prepared bundt pan and layer with the remaining half of the cooked sausage and 1 C. shredded cheddar.
Top it off with the rest of the biscuit dough and the gravy.
Place the pan in the oven to bake for 45-55 minutes or until the dough is cooked through and the tops of the biscuits are browned.
Remove from the oven once done and set aside to cool slightly before turning out onto a serving plate. Garnish with chopped green onions and enjoy!
Step-by-Step Photos:
Nutritional Claims: Sugar Conscious • Egg Free • Peanut Free • Soy Free • Fish Free • Shellfish Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Sulphite Free