Big Ray's Mexican Monkey Bread

Big Ray's Mexican Monkey Bread

bfr610

"I made this last night, and WOW it was delicious. I actually made it for a breakfast dish one time, and I think it's perfect for that as well."
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Ingredients

55 m servings 195 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 195 kcal
  • 10%
  • Fat:
  • 11.4 g
  • 18%
  • Carbs:
  • 17g
  • 5%
  • Protein:
  • 6.1 g
  • 12%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 481 mg
  • 19%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x5-inch loaf pan with cooking spray.
  2. Pour melted butter into a small bowl. Dip each piece of biscuit dough in melted butter to coat.
  3. Arrange enough of the biscuit dough pieces in the bottom of the loaf pan to form a single layer; top with 1/2 cup Cheddar cheese, 1/4 cup pepper slices, and 1/4 teaspoon parsley. Repeat layering once and top with remaining biscuit dough pieces, pepper slices, and parsley flakes.
  4. Mix remaining 1/4 cup Cheddar cheese and mozzarella cheese together in a bowl; spread over the top of the ingredients to cover.
  5. Bake in preheated oven until golden brown, 40 to 45 minutes. Cool bread in pan for 5 minutes before inverting onto a plate to serve.

Reviews

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Another great recipe bfr610, thank you! I found a can of biscuits in the fridge and knew exactly what I wanted to do with it. I thought the taste of this would compliment a large dinner salad ...

5 star recipe, though I have to admit, I had saved this recipe from junior high's home economics class (many, many, many moons ago). Easy variations are to add pepper jack cheese, sausage, baco...

Oh my gawd, I've died and gone to heaven!

I've made this several times and everyone loves it. I even made this on a camping trip for a group of 6 and there wasn't anything left.

This was so easy to make and turned out perfect! I used Mexican oregano in place of the parsley.

This was really good. I made some modifications to suit what I had - made my own biscuits, used cheddar and cotija cheeses, and cilantro instead of parsley. Will make again for sure!

My family loves this and it is so quick to make. I use Marzetti's "tamed" jalapenos (drained) which are wonderful. This goes great with a brothy soup on a cold day.

Very easy recipe. I send it to my granddaughter to make for her Mother and Dad.

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