Everyone will love to pull pieces of this bread from the loaf and eat them, piping hot. Great for a brunch buffet too.
|1/4 cup||(60 mL) Unsalted butter|
|1 Pkg||(340 g) refrigerator biscuits|
|1 Pkg||(85 g) Maple Leaf Ready Crisp Fully Cooked Natural Bacon Pieces|
|2 tbsp||(30 mL) Cream or milk|
|1/2 cup||(125 mL) Grated Cheddar cheese, divided|
|1/4 cup||(60 mL) Finely grated Parmesan cheese|
|2||Green onions, finely chopped|
PREHEAT oven to 350°F (180°C).
SPRAY a bundt cake pan lightly with non-stick cooking spray. Add the butter to the pan and place the pan in the oven as it preheats.
CUT each biscuit into quarters and set aside. In a large bowl, mix eggs, ¾ of the bacon bits, the cream or milk, 1/3 of the Cheddar and ½ the Parmesan cheese. Add the biscuit quarters and toss to coat.
REMOVE the bundt cake pan from the oven and swirl the butter to coat the pan. Add the biscuit and egg mixture to the pan and sprinkle with the remaining cheese and bacon bits.
BAKE for 25 minutes or until golden brown. Carefully run a knife around the edge to loosen the bread from the pan. Turn out onto a plate and enjoy.
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