Bacon Jalapeño Honey Monkey Bread
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Monkey Bread is given a salty, sweet, spicy southern twist with the addition of bacon, honey and jalapeños in this delicious breakfast recipe!
Let me just start by saying, OH… WOW… YUM!
It must have been Pinterest or Foodgawker, or maybe it was just my wandering mind, but somewhere, somehow, about a month ago, I saw a vision for monkey bread in my near future!
If monkey bread is a new concept to you, let me tell you about it. It’s sometimes called “sticky bread” or “bubble loaf”. It is a sweet, sticky, gooey pastry of soft bread covered in butter, cinnamon and sugar.
Because the bread has become so popular (I wonder why? Sweet, sticky, gooey deliciousness, I mean, come on!) you can now find a variety of twists on the classic monkey bread.
My “monkey bread twist” was inspired during my first trip to a new restaurant in San Diego, Acme Southern Kitchen (no longer open 🙁 updated March 2017). For Sunday brunch I tried their Jalapeño Bacon Waffle with Fried Chicken and Honey Jalapeño Syrup. HOLY COW!!!
That was one rich, hearty and delicious southern breakfast, which in turn led me to make this version of monkey bread!
Bacon Jalapeno Honey Monkey Bread Ingredients
- 2 (16.3 oz) cans refrigerated buttermilk biscuits
- ½ cup bacon (cooked & crumbled)
- ½ cup jalapenos (seeded & diced)
- 1 cup honey
- ¾ cup butter (melted)
Bacon Jalapeno Honey Monkey Bread Instructions
Preheat the oven to 350°F.
Slice each biscuit into quarters.
Toss the biscuits with the bacon and jalapenos.
Place in a greased bundt pan.
Whisk the honey and butter together, then pour over the monkey bread.
Place in the oven for 45 minutes.
Very carefully place a large plate or serving dish over the bundt pan and flip the bread on to the plate.
You want to make sure the plate is larger than the bundt pan or the buttery honey goodness will spill over the sides of the plate. And let’s be honest, that would be a tragedy!
You can slice it into pieces or just grab it with your fingers and dig in!
Such an amazing combination of salty bacon, sweet honey, spicy jalapeño and buttery biscuit scrumptiousness!
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Bacon Jalapeño Honey Monkey Bread
Ingredients
- 32.6 oz refrigerated buttermilk biscuits, 2 - 16.3 oz cans
- ½ cup bacon, cooked & crumbled
- ½ cup jalapenos, seeded & diced
- 1 cup honey
- ¾ cup butter, melted
Instructions
- Preheat the oven to 350°F.
- Slice the biscuits into quarters.
- Toss the biscuits with the bacon and jalapeños.
- Place in a greased bundt pan.
- Whisk the honey and butter together, then pour over the monkey bread.
- Place in the oven for 45 minutes.
Nutrition Facts
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4 Comments on “Bacon Jalapeño Honey Monkey Bread”
What a ridiculously awesome idea, love this so much!
Thanks Matt!! 🙂 🙂