If there’s one meal I’m always trying to make easier, it’s breakfast. Between busy school mornings, weekend plans and the constant need to feed a hungry family, I’m always hunting for breakfast recipes that are simple, quick to pull together and still feel a little special.
That's why this breakfast Bundt cake, shared by content creator Rachel Halldorson (@rachelhalldorson), caught my attention. This cheesy, eggy, ham-studded pull-apart biscuit ring is one of those genius ideas that's comforting and made mostly with things you probably already have in your fridge—what's not to love about that?
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A post shared by Rachel Halldorson (@rachelhalldorson)
At the beginning of the video, the phrase "easy/fancy brunch" flashes on the screen and that's exactly what this is. Halldorson starts by whacking a can of refrigerated biscuits on the counter (easy) and then proceeds to give them a French makeover (fancy).
And although a croque monsieur sounds fancy, it's just a French grilled ham and cheese sandwich topped with a creamy sauce (often a bechamel). Ham plus cheese plus biscuits is definitely going to be delicious. And to up the ante, Halldorson builds the dish in a Bundt pan, which makes the dish feel even more special.
We'll get into the details in a minute, but she cuts the biscuits into pieces, rolls them into balls and piles them into the Bundt pan, monkey-bread style, with the ham and cheese and the buttery, creamy sauce. The finished dish is a savory delight that looks and tastes special but is simple to assemble.
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How to Make Croque Monsieur Monkey Bread
Start with a classic can of refrigerated biscuits and separate each biscuit. Cut them into four chunks each and then roll those into little doughy balls and toss them into a big mixing bowl. You're already halfway to something magical and haven’t even broken out a cutting board yet.
Next, you’ll whisk together eggs, a splash of heavy cream, a spoonful of Dijon mustard and season with salt and pepper. Melt some butter in a skillet and cook the eggs just until they’re almost set. You want them creamy, not dry, because they’ll finish cooking in the oven.
In a separate bowl, make a quick buttery sauce with more melted butter, Dijon mustard and a bit of salt and pepper. This buttery mixture is going to coat the dough balls and tie everything together with savory goodness.
Now comes the fun part of building your biscuit Bundt. To the bowl of dough balls, add diced ham, finely chopped chives and a generous handful of shredded cheese (cheddar, Gruyère, Swiss—whatever melts well and makes you happy). Pour in that buttery Dijon mixture and the barely cooked eggs. Stir everything gently but thoroughly, making sure each biscuit piece is coated in cheesy, eggy buttery deliciousness.
Transfer the mixture into a greased Bundt pan. Pack it in well but don’t smoosh it. You want to leave a little room for the dough to puff up as it bakes. Pop the whole thing into the oven and let it bake until the top is golden brown and the kitchen smells like the best brunch spot in town.
Once baked, flip it out onto a serving plate and garnish with extra chives or even a sprinkle of cheese. The result is a pull-apart breakfast ring that’s crispy on the outside, soft and cheesy inside and bursting with flavor in every bite.
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Make It Your Own: Easy Variations
What makes this recipe a total keeper is how easy it is to customize. Swap the ham for cooked bacon, breakfast sausage or sautéed mushrooms for a veggie twist. Add a handful of diced jalapeños or a few dashes of hot sauce to the egg mixture for a kick of heat. You can even go Mediterranean with sun-dried tomatoes, spinach and feta.
This breakfast Bundt is perfect for holidays, potlucks, lazy Sunday mornings or just because you want something warm and satisfying without dirtying every pan in your kitchen. It feeds a crowd and reheats like a dream.
So next time you're staring into the fridge, wondering what to make for breakfast, remember the biscuit Bundt and make your morning a lot more fun.
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