Aimee Fortney's Savory Cheesy Monkey Bread - WSMV News 4

Aimee Fortney's Savory Cheesy Monkey Bread

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Christmas morning breakfast can be something so simple that even the little ones can help you make it! Joining me in the kitchen today are my friends, Landen and Jax Guidry!


  • 3 (7 ounce) tubes of refrigerated biscuits
  • 4 tablespoons Savory Spice Shop Tiny Turkey Town Rub (or mix paprika and garlic salt, cumin and anything you have on hand!)
  • 4 tablespoons Italian seasoning
  • 3/4 cup freshly grated Parmesan or Parmigiano Reggiano
  • 2 cups shredded mozzarella cheese
  • 1/2 stick of butter, melted

Preheat your oven to 350. Grease a bundt pan with cooking spray or Crisco. Open biscuits and cut each biscuit into quarters. Roll each quarter into balls. Place seasonings and cheese (but not mozzarella) in a large zip-top bag or a brown paper bag.

Drop the biscuit balls into the bag; about 8 at a time. You don't want too many in the bag because you want the seasoning to coat the biscuits, and you do not want them to stick together.

Layer the coated biscuit balls in the bundt pan, placing half of the balls in the pan. Then, add one cup of the shredded mozzarella on top of the seasoned biscuit balls, then repeat with the remaining seasoned biscuit balls.

Shake any remaining seasoning in the bag over the top of the mixture. Place the other 1/2 cup of shredded mozzarella cheese on top, then pour the melted butter over the entire mixture.

Bake for 30-35 minutes. Remove from the oven and allow to cool enough to invert onto a plate or cake stand. Break apart or cut into pieces. Enjoy!

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