Christmas morning is the perfect time to enjoy an indulgent, relaxing breakfast or brunch — without any hassle in the kitchen. This recipe for Overnight Ham, Egg, and Cheese Monkey Bread takes only a few minutes to prep the night before and is baked in the morning for a warm, aromatic, delicious breakfast that is special enough to celebrate the holidays or serve to guests.
Does your family sit down to a special brunch on Christmas morning? It’s definitely a tradition in our house, and I spend a lot of time planning the perfect menu! In addition to muffins, pastries, and fruit, I always like to include a savory breakfast casserole as well. My only requirement? Everything has to be ready the night before! {P.S. Scroll to the bottom of this post for other AWESOME brunch options to round out your EASY menu!}
In a house full of little boys, there’s NO CHANCE that I’ll have any spare moments on Christmas morning to stand in the kitchen making a fancy meal. Instead, I’m taking photos, unwrapping packages, and enjoying the joyful presence of my family. Oh, and hoping to fend off any tears or fights among siblings! It’s reality, folks.
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Fortunately, this savory monkey bread meets all of my criteria. The family thinks it’s delicious, it’s easy {heck, it uses refrigerated biscuit dough!}, and I can make it ahead of time.
These three factors also mean that it’s a perfect weeknight dinner! No need to wait until the holidays — you can serve this any night of the week when you’re too busy to spend more than a few minutes in the kitchen (isn’t that every night? Hah.).
I like it with ham, but feel free to substitute with whatever cooked meat your family loves — sausage, bacon, steak…or a mix of them all! It’s the holidays — indulge and enjoy!
{Overnight} Ham, Egg, and Cheese Monkey Bread
Ingredients
- 6 eggs
- 1/3 cup milk
- 2 10.2-oz. cans refrigerated biscuit dough
- 1 ½ cups diced cooked ham (can substitute cooked bacon or sausage as well)
- 1 cup shredded Cheddar cheese
- ¼ cup finely chopped green onions 4 medium
Instructions
- Heat oven to 350°F. Spray large baking dish with cooking spray. In large bowl, beat eggs and milk with wire whisk until smooth.
- Separate dough into 10 biscuits; cut each into quarters. Gently stir biscuit pieces into egg mixture to coat evenly. Fold in ham, cheese and onions. Spoon mixture into sprayed dish; arrange biscuit pieces in single layer. At this point you can either cover it and place it in the refrigerator to sit overnight before baking, OR you can go ahead and bake it right away. Whatever is most convenient for you!
- Bake at 350°F. for about 23-25 minutes, or until golden brown and eggs are cooked. Cut into squares.
If you want to simplify mealtime, be sure to check out my eCookbook, Fast, Fresh & Fit! It’s full of our family’s favorite quick-prep recipes for breakfast, lunch and dinner. Learn more HERE!
Looking for other great brunch options? Try these:
Cheddar, Chive, and Bacon Biscuits
Individual Frozen Fruit Salads
Overnight Blueberry French Toast Cobbler
Lightened-Up Gingerbread Muffins
Cinnamon, Date & Nut Mini Loaves
I’ve never seen monkey break like this and it sounds WONDERFUL!
This looks like the perfect Christmas morning food!
This sounds fantastic Blair! I’m spreading some foodie love for you! Can’t wait to try it! Thanks so much for sharing it with us at #FoodieFridays!
Thanks so much, Michelle!
Hope you had a wonderful holiday Blair! Wishing you a fabulous 2015!
Thank you, Michelle! 🙂
This monkey bread looks so good! It has a such great things going for it–can be assembled the night before and can be served for breakfast, lunch, or dinner.
Thanks, Thao!!!
This looks so tasty and EASY to make. Easy is what it’s all about, especially on Christmas morning when everything is pretty much chaotic everywhere else! Thanks for posting, I will be making. I mean I probably can just memorize the ingredients, no need to even make a shopping list!
Easy is RIGHT, Danielle! I can’t handle anything else on Christmas. 🙂
Wow, this recipe looks sooo good! I need some more recipes like this in my arsenal–prep ahead meals that are delicious!
Thanks, Jennie! It’s great for busy weeknight dinners, too! 🙂
love this easy recipe will be adding to my to do list thanks for sharing visiting from saturday night hop have a great x-mas
Hi there! I made a variation of this today (I used broccoli instead of green onions) and wanted to drop by & tell you how much we thoroughly enjoyed it!! Thank you so much for sharing the recipe! Hope you have a wonderful Christmas!! 🙂
Oh, that’s wonderful! Thanks SO much for letting me know! 🙂 I love how versatile the recipe is, so I’m glad that you made it your own. Have a Merry Christmas!
Ham and cheese omelets are my favorite breakfast. I have a feeling I am going to love this.
Yes, you will Chrystal! And you’ll love how easy it is. 🙂
Question.. what part do you do the night before? Can you roll the biscuit dough and everything the night before?
H Jillian! You can do it all the night before and just cover it in the refrigerator and bake in the morning. Or, you can just do it all in the morning and bake it right away — whatever is easiest! Enjoy! ?
I’m going to try this recipe at the cottage this summer. There are better things to do at the cottage than spending the early part of the morning in the kitchen.
That’s great, Janet! Enjoy! 🙂
I am making breakfast for 4-7 adults and 4 children.
If I double this, would I need double everything? Could I put it all in a 9×13 or two 9×13’s?
What size pan do you use for the recipe?
Thanks!
Hey, Larissa! I used an 11 x 7-inch baking dish for the full recipe (2 cans of biscuits). If you want to double this, I would suggest using two 11 x 7 dishes. If you don’t have that size, then you could probably squeeze a double recipe into a 9×13-inch baking dish (just leave out a few pieces of biscuits if it gets too full)! 🙂
If you decide to double the recipe, then YES — definitely double all of the ingredients.
Hope that helps! 🙂
I’ve made this twice in the past 2 weeks and plan to make it again this weekend, haha. It’s so easy and absolutely delicious!
That’s great, Traci! I’m so glad that you’ve enjoyed it — and YES…it’s definitely easy! 🙂
I made this and all the extra egg mixture went to the bottom, any suggestion for this for the next time i make it?
Hey, Falon! If you prepared it the night before, I would suggest giving it a good stir in the morning to make sure that the egg is coating the biscuits and that all of the ingredients are combined well just before baking. Hope that helps!
What kind of biscuits do you use? Would buttermilk Grands do the job or no?
Hi, Rebecca! Yes, Pillsbury Buttermilk Grands biscuits should work perfectly!
This is breakfast lunch And dinner winner! Easy and yummy!
Exactly! Thanks, Theresa! I’m so glad that you liked it!
I know you say you can prep the night before, but I’m curious if it is better done the day before or if I should just do it the morning of? Is there any difference in taste or texture?
Hey, Jodi! Nope, there’s absolutely no reason (other than convenience) to prep it the night before. If you have time in the morning to put it together, that’s perfect!