This pull-apart bread is a savory breakfast or brunch bread recipe that is a delicious alternative to traditional sweet breakfast or brunch breads.
Ingredients
- refrigerated biscuit dough (such as Pillsbury Grands!®): 3 cans (10 ounce cans)
- ground breakfast sausage: 1 pound
- green Chilis: 1 can (4.5 ounce can, drained, diced)
- ½ cups grated Colby-Jack cheese: 1 piece
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C).
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Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Set aside to cool completely.
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Open biscuits and cut each into quarters.
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Mix biscuit pieces, sausage, green chiles, and Colby-Jack cheese together in a large bowl and pour into a fluted tube pan. Press mixture down slightly to make sure there are no air pockets.
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Bake in the preheated oven for 30 to 35 minutes, covering with aluminum foil during baking if top browns too quickly.
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Remove bread from the oven and let sit about 5 minutes before turning out onto a serving plate. Allow to sit 5 minutes more before cutting.
