Egg, Ham, and Cheese Monkey Bread
Ham, Egg, and Cheese Monkey Bread is a make-ahead, overnight, breakfast recipe! There are little bits of crispy cheese on top, and the inside has savory ham and eggs all nestled inside fluffy white bread! Everyone will enjoy pulling pieces of bread off this cute muffin tin sized monkey bread!
Servings 6 servings
- 9 rolls
- 6 large eggs
- 1/3 cup half and half
- 1 cup diced ham
- 1 cup shredded cheddar cheese
- chopped parsley optional
Assembling Monkey Bread
Grease jumbo muffin tin with nonstick baking spray.
Set 9 Rhodes rolls in the muffin tin. Some muffin cups will have 2 rolls and some will have 1 roll. We're going to work that out in a minute. Let rolls sit in muffin tins for about 20 minutes, or until they are thawed enough to cut with scissors.
Cut rolls in quarters, placing 6 qaurters in each muffin cup.
Evenly divide diced ham and cheese and sprinkle over rolls in the muffin cups. Use your fingers to toss the rolls, ham, and cheese together a little bit.
Whisk eggs, half and half, salt, and pepper in a large measuring cup. Pour egg mixture evenly in muffin cups. Be sure to not fill them over 3/4 full. You might have more egg mixture than will fit. If so, discard any extra egg mixture. Sprinkle with chopped parsley if desired.
Cover muffin tin with greased plastic wrap, set on a rimmed baking sheet just incase it overflows during the night. Refrigerate overnight, or until rolls have doubled.
*Feel free to use whatever kind of cheese you have on hand. Pepper Jack, Colby Jack, and Swiss would all be fantastic options!
*You may substitute fried sausage or crumbled bacon for diced ham.
*2%, evaporated, heavy cream or whole milk may be substituted for half and half.
Calories: 445kcal | Carbohydrates: 50g | Protein: 23g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 221mg | Sodium: 880mg | Potassium: 105mg | Fiber: 2g | Sugar: 7g | Vitamin A: 506IU | Calcium: 187mg | Iron: 17mg