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Beef Sausage and Cheddar Monkey Bread

Mexican-style beef sausage is baked into a cheesy pull-apart bread. Perfect for breakfast or brunch.

  • 1 hr
    15 min
  • 12
    SERVINGS
  • 260
    Cal
  • 15 g
    Protein

Ingredients:

  • 1 recipe Mexican-Style Beef Sausage
  • 2 cans (7-1/2 ounces each) refrigerated buttermilk flavored biscuits
  • 1-1/2 cups reduced-fat shredded Cheddar cheese
  • 1/2 cup chopped green onion
  • 1/4 cup olive oil
  • 1/2 cup Mexican crema or dairy sour cream

Cooking:

  1. Prepare Mexican-Style Beef Sausage. Set aside.


    Mexican-Style Beef Sausage: Combine 1 pound Ground Beef, 2 tablespoons red wine vinegar, 1-1/2 teaspoons dried oregano leaves, 1-1/2 teaspoons smoked paprika, 1-1/2 teaspoons chile powder, 1 teaspoon garlic powder, 1/2 teaspoon salt and 1/2 teaspoon chipotle chile powder in large bowl, mixing lightly but thoroughly. Heat large nonstick skillet over medium heat until hot. Add sausage mixture; cook 8 to 10 minutes, breaking into 1/2-inch crumbles and stirring occasionally. 
    Cook's Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.

  2. Preheat oven to 350°F. 


    Open biscuit cans; cut each biscuit into quarters. Place biscuits into large bowl. Add sausage mixture, cheese, onion and oil; gently toss until well combined.

  3. Generously coat Bundt pan with cooking spray. Place sausage and biscuit mixture in prepared pan. Bake in 350°F oven 30 to 35 minutes until top is golden brown and biscuits are set. Remove from oven; immediately invert onto serving plate. Let rest for 10 minutes. Drizzle with crema, as desired. 

263 CALORIES

0 % *

5.6g SAT FAT

0 % DV **

15g PROTEIN

0 % DV

2.1 mg IRON

0 % DV

2.8 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 263 Calories; 138.6 Calories from fat; 15.4g Total Fat (5.6 g Saturated Fat; 0.4 g Trans Fat; 0.8 g Polyunsaturated Fat; 5.5 g Monounsaturated Fat;) 41 mg Cholesterol; 616 mg Sodium; 17 g Total Carbohydrate; 0.5 g Dietary Fiber; 15 g Protein; 2.1 mg Iron; 177 mg Potassium; 2.2 mg NE Niacin; 0.2 mg Vitamin B6; 1.2 mcg Vitamin B12; 2.8 mg Zinc; 9.6 mcg Selenium; 35.6 mg Choline.

This recipe is an excellent source of Protein, Vitamin B12, and Zinc; and a good source of Iron, Niacin, Vitamin B6, and Selenium.

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