Carb Load–Bacon Monkey Bread

Want to make something delicious that you’ll probably feel guilty about later?  Yeah, that’s right, go ahead.  Make it for a crowd–then you can’t eat all of it. Savory, bacony Monkey Bread is what’s on today’s menu.  And yes, it includes biscuits from a tube.  Don’t judge.  If you’re above tube biscuits, go ahead and make the dough from scratch.

First.  Chop the vegetables.  Second.  Cook the bacon, then chop it.  Third.  Take the biscuits out of the tubes, then cut them in quarters.

Just try to resist.

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Bacon Monkey Bread

3 large tubes flaky biscuit dough, cut into quarters
1/3 cup red bell pepper, chopped
1/3 cup green bell pepper, chopped
1/4 cup green onion, chopped
1/4 cup cilantro, chopped
1 lb bacon, fried and chopped
1/2 cup butter, melted
1 tsp olive oil
3/4 cup sharp cheddar cheese, grated
Freshly ground black pepper to taste

Preheat oven to 350*.  Lightly grease bundt pan.

Place quartered biscuits in large mixing bowl.  Add cooked and chopped bacon.  Saute peppers and onions in oil.  Add to biscuits.  Add cheese, cilantro and pepper.  Pour in butter.  Mix lightly.  Try not to squish the dough together, but keep it in separate chunks.

Place dough in prepared bundt pan.  Bake for 45 minutes, or until golden brown and the middle is not too doughy.  Cool on a rack.  Running a knife along the outside of the bread will help you pry it out a little easier.