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Breakfast Monkey Bread With Sausage

Reimagining biscuits and gravy for Easter

Biscuits and gravy are the ultimate hearty breakfast dish, but it’s not exactly easy to share. This savory, easy-to-make monkey bread solves that problem.

This recipe is courtesy of McCormick.


  • 3/4 Cups milk
  • 1 package country gravy mix, preferably McCormick Original Country Gravy Mix
  • 1/4 Cup melted butter
  • 3 cans (7.5 ounces each) refrigerated buttermilk biscuits
  • 2 Cups shredded Cheddar cheese, divided
  • 1/2 Pound ground breakfast sausage, cooled and drained


Preheat oven to 350 degrees F.

In a large bowl, mix milk, gravy mix, and melted butter with whisk until well blended.

Reserve 1/2 cup of the gravy mixture; set aside.

Cut biscuits into quarters.

Add biscuit pieces to gravy mixture in large bowl; gently toss to coat.

Stir in 1 1/2 cups of the cheese and cooked sausage until well blended.

Place biscuit mixture into greased 10-cup Bundt pan.

Pour reserved gravy mixture over top.

Bake 35 minutes.

Sprinkle with remaining 1/2 cup cheese. Bake 5 minutes longer, or until cheese is melted.

Cool in pan 5–10 minutes.

To unmold, loosen sides of monkey bread from pan with a knife. Invert, cheese side up, onto serving plate.

Serve warm.