Sausage Gravy Monkey Bread – The Ultimate Pull-Apart Breakfast Bake

Forget Everything You Thought You Knew About Monkey Bread

Hey friends, Beau here! Let me paint you a picture. It’s a lazy Sunday morning. The sun is streaming through the kitchen window, and there’s a specific kind of hunger in the air. You know the one—it’s not for a dainty pastry or a simple bowl of cereal. It’s a hunger for something savory, cheesy, and totally over-the-top. A hunger that demands flaky biscuits, rich sausage gravy, and pockets of melted cheddar all in one glorious, shareable bite.

Well, my foodie friends, I’ve got the answer to that very specific, very real craving. Welcome to the world of Sausage Gravy Monkey Bread.

This isn’t your grandma’s cinnamon-sugar monkey bread (though I love that, too!). This is a revolutionary breakfast bake that takes everything we adore about a hearty, soul-warming Southern breakfast and transforms it into a golden, pull-apart masterpiece. Imagine: tender biscuit pieces, each one coated in a peppery, homemade sausage gravy, layered with sharp cheddar cheese, and baked until the top is crisp and the inside is a steamy, cheesy paradise. It’s the star of the brunch table, the hero of holiday mornings, and the easiest way I know to feed a hungry crowd with a whole lot of love and zero stress. So, tie on your favorite apron, and let’s make some magic.

The Brunch That Started It All

This recipe was born out of a happy accident, as the best ones often are. A few years back, I was hosting my entire family for a post-Christmas brunch. I had grand plans for made-to-order omelets and a towering stack of pancakes. But, as life would have it, I slept through my alarm. Panic started to set in as I heard the coffee machine humming and the cheerful chaos of my family downstairs.

I stared into the fridge, my eyes landing on a roll of breakfast sausage, a tube of biscuits, and a block of cheddar. In a moment of pure, kitchen-sink inspiration, I thought, “What if I combined the sausage gravy and the biscuits… but in one pan?” I started tearing biscuits, whipping up a quick gravy, and layering it all in my trusty Bundt pan. Forty minutes later, I inverted this golden, bubbling beauty onto a platter. The silence that fell over the room as everyone pulled apart their first piece was followed by a chorus of “Oh, wow.” It was an instant classic, and it’s been a Feastical family favorite ever since.

Gathering Your Cast of Characters

One of the best things about this recipe is its beautiful simplicity. You probably have most of this in your kitchen right now! Here’s the lineup:

• 2 cans (16 oz each) refrigerated biscuits: The humble foundation of our masterpiece. I like the flaky layers kind for extra texture, but any classic buttermilk biscuit will work beautifully. Chef’s Insight: Don’t stress about making them perfect! The rustic, torn pieces create all the right nooks and crannies for the gravy to pool.
• 1 lb breakfast sausage: This is your flavor engine! I prefer a sage-forward pork sausage for that classic taste, but feel free to use spicy, maple, or even a chicken/turkey sausage. Substitution Tip: Going meat-free? A plant-based ground sausage works amazingly well here.
• ¼ cup all-purpose flour: Our trusty thickener. This is what will transform our milk and sausage drippings into a luscious gravy.
• 2 cups whole milk: For the richest, creamiest gravy, whole milk is my go-to. Substitution Tip: 2% milk will work in a pinch, but avoid skim milk as the gravy won’t have the same body or richness.
• Salt and black pepper to taste: Don’t be shy with the pepper! A generous amount of freshly cracked black pepper is the soul of a great sausage gravy.
• 1 teaspoon garlic powder (optional): I’m a garlic lover, so I always add this for a little extra savory depth. It’s totally optional, but highly recommended.
• 1½ cups shredded cheddar cheese: The glorious, gooey glue! I like to shred a block of sharp cheddar myself for the best melt. Chef’s Insight: Pre-shredded bags often have anti-caking agents that can make the cheese a bit grainy when melted.
• 2 tablespoons melted butter (for brushing): The final touch! This gives the top that irresistible, golden-brown, buttery crust.

Let’s Build This Beautiful Beast: A Step-by-Step Guide

Ready to get your hands a little dirty? This process is as fun as it is delicious. Follow these steps, and you’ll be a monkey bread master in no time.

Step 1: Preheat and Prep
First things first, get that oven preheated to a cozy 350°F (175°C). This is the perfect temperature to cook the biscuits all the way through without burning the outside. While it’s warming up, grab your Bundt pan and give it a very generous coating of cooking spray or butter. I’m talking into every nook and cranny! This is non-negotiable for a clean release later. Chef’s Hack: If you’re nervous about sticking, you can even sprinkle a light dusting of flour over the greased pan after the spray.

Step 2: Craft the Perfect Sausage Gravy
Now, for the heart of the dish. Grab a large skillet and cook your sausage over medium heat. Use your spatula to break it up into small, bite-sized crumbles. Once it’s fully browned and no longer pink, it’s time to work our gravy magic. Do not drain the drippings! That flavorful fat is liquid gold. Sprinkle the ¼ cup of flour directly over the cooked sausage and stir constantly for about a minute. This cooks out the raw flour taste and creates our “roux.” Now, slowly pour in the 2 cups of milk, whisking constantly as you go. Keep whisking! This prevents lumps and encourages a silky-smooth gravy. Let it bubble gently until it thickens nicely—this should take about 3-5 minutes. It should coat the back of a spoon. Now, season it boldly with salt and a hearty dose of black pepper, plus that garlic powder if you’re using it. Remove it from the heat.

Step 3: Prep the Biscuit Pieces
Open those cans of biscuits (the *pop* is so satisfying, right?). Using kitchen shears or a sharp knife, cut each biscuit into quarters. They don’t have to be perfect! Irregular pieces mean more texture.

Step 4: The Grand Assembly
This is where the fun really begins. We’re building flavor layers! Start by scattering half of your biscuit pieces evenly in the bottom of your prepared Bundt pan. Now, spoon half of your glorious sausage gravy over the biscuit layer. Don’t worry about covering every single piece perfectly; it will spread as it bakes. Next, sprinkle half of your shredded cheddar cheese over the gravy. Repeat the layers one more time: remaining biscuits, remaining gravy, and finally, the last of the cheese. You’ve just built a tower of breakfast dreams.

Step 5: Bake to Golden Perfection
Take your melted butter and gently brush it over the top layer. This is the secret to that beautiful, bronzed finish. Slide the pan into your preheated oven and bake for 35-40 minutes. You’re looking for a deep golden-brown top and bubbly cheese around the edges. Your kitchen is going to smell absolutely incredible.

Step 6: The All-Important Rest
This might be the hardest step, but it’s crucial! When you pull it out of the oven, let it rest for a full 10 minutes on a wire rack. This allows the molten cheese and gravy to set just enough so that when you invert it, it holds its majestic shape and doesn’t collapse into a delicious puddle (which, let’s be honest, would still taste amazing). After 10 minutes, place a large plate or platter over the Bundt pan and, with confidence (and maybe a kitchen towel for grip), flip it over. Gently lift the pan away to reveal your masterpiece.

How to Serve This Pull-Apart Wonder

Presentation is part of the fun! I love placing the whole monkey bread in the center of the table on a big wooden board or a vibrant platter. Let everyone gather ’round and pull apart their own pieces—it’s interactive, it’s communal, and it’s guaranteed to bring smiles.

While this dish is a complete meal in itself, I love serving it with a few simple sides to balance out the richness. A big bowl of fresh fruit salad adds a sweet, bright contrast. A platter of scrambled or fried eggs turns it into the ultimate protein-packed feast. And if you really want to lean into the Southern comfort vibe, you can’t go wrong with a side of sautéed greens like kale or collards. And of course, plenty of hot coffee or freshly squeezed orange juice is mandatory!

Make It Your Own: Delicious Twists & Swaps

The beauty of this recipe is its versatility. Once you’ve mastered the classic, feel free to get creative!

• The “Everything” Bagel: Swap the cheddar for a mix of shredded mozzarella and everything bagel seasoning sprinkled between the layers. Incredible!
• Green Chile & Pepper Jack: For a Southwest kick, mix a 4-oz can of diced green chiles into the gravy and use pepper jack cheese instead of cheddar.
• Chicken & Biscuits Remix: Use cooked, shredded rotisserie chicken instead of sausage. Add a teaspoon of poultry seasoning to the gravy for that classic chicken pot pie flavor.
• Make-Ahead Magic: Assemble the entire monkey bread the night before, cover tightly with plastic wrap, and refrigerate. In the morning, let it sit on the counter while the oven preheats, then bake as directed. You may need to add 5-10 minutes to the baking time.
• Gluten-Free & Dairy-Friendly: Use your favorite gluten-free biscuit dough (many brands now offer canned versions), a 1:1 gluten-free flour blend for the gravy, unsweetened almond or oat milk, and dairy-free cheese and butter. It works like a charm!

Beau’s Kitchen Notebook

This recipe has evolved so much since that first panicked morning. I’ve learned that a heavy, high-quality Bundt pan makes a world of difference in even baking. I’ve also been known to sneak in a handful of finely chopped onions into the sausage as it browns for an extra layer of flavor. One time, I accidentally used a tube of cinnamon roll dough instead of biscuits (don’t ask, it was a pre-coffee mistake!), and while it was… interesting, it confirmed that savory is definitely the way to go here. Trust me on that one!

Your Questions, Answered!

Q: My monkey bread stuck to the pan! What did I do wrong?
A: Oh, I’ve been there! The two most common culprits are not greasing the pan enough or not letting it rest before inverting. Be *generous* with that cooking spray, and have patience during that 10-minute rest. It makes all the difference.

Q: Can I use frozen biscuits?
A: You can, but they need to be fully thawed first. Otherwise, the frozen dough won’t cook through in the center, and you’ll end up with a cold, doughy middle. Thaw them in the fridge overnight for best results.

Q: The middle of my bread seems doughy. How can I fix this?
A: This usually means the oven was a bit too hot, causing the outside to brown before the inside cooked. Next time, try baking at 325°F for a little longer. If it’s happening right now, you can cover the top with foil to prevent further browning and return it to the oven for another 5-10 minutes.

Q: Can I make this in a different pan?
A: Absolutely! A 9×13-inch baking dish works wonderfully. You’ll just lose the classic “pull-apart” ring shape, but the flavor will be identical. Just layer everything in and bake as directed.

Let’s Talk Nourishment

Now, I’m all about balance. Life is too short not to enjoy a decadent, cheesy, comfort-food bake like this Sausage Gravy Monkey Bread. It’s a celebration dish, perfect for weekends, holidays, and special gatherings. It’s hearty and satisfying, providing a good source of protein from the sausage and cheese to keep you full and fueled. While it’s not an everyday health food, it’s a wonderful treat made with real, simple ingredients. Enjoy it mindfully, share it with people you love, and savor every single delicious, pull-apart bite. That’s what Feastical is all about!

Sausage Gravy Monkey Bread : The Ultimate Pull-Apart Breakfast Bake

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• Author: BeauCollier

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Description

Hey friends, Beau here! Imagine a lazy weekend morning when the smell of something buttery and savory fills the air. This Sausage Gravy Monkey Bread is that smell — the kind that gets everyone out of bed fast. It’s a mash-up of two Southern classics: flaky biscuits and creamy sausage gravy, baked together into a golden, pull-apart breakfast masterpiece.

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Ingredients

• 2 cans (16 oz each) refrigerated biscuits (flaky or buttermilk style)

• 1 lb breakfast sausage (pork, turkey, or plant-based)

• ¼ cup all-purpose flour

• 2 cups whole milk (or 2%)

• 1½ cups shredded sharp cheddar cheese

• 1 tsp garlic powder (optional)

• Salt and black pepper, to taste

• 2 tbsp melted butter (for brushing)

• Cooking spray or butter, for greasing the pan

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Instructions

Step 1 – Preheat & Prep
Preheat oven to 350°F (175°C). Generously grease a Bundt pan with cooking spray or butter.

Step 2 – Make the Gravy
In a large skillet, cook sausage over medium heat until browned. Sprinkle in flour and stir for 1 minute. Slowly whisk in milk until smooth and thickened (about 5 minutes). Season with salt, pepper, and garlic powder if using.

Step 3 – Prep the Biscuits
Cut each biscuit into quarters.

Step 4 – Layer It Up
Add half the biscuit pieces to the Bundt pan. Spoon half the sausage gravy on top, then sprinkle half the cheese. Repeat layers with remaining biscuits, gravy, and cheese. Brush melted butter on top.

Step 5 – Bake & Rest
Bake 35–40 minutes, until golden and bubbly. Let rest 10 minutes before inverting onto a platter.

Notes

Serve warm as the centerpiece of your brunch table. Pair it with:

• A fresh fruit salad for brightness.

• Scrambled eggs for extra protein.

• A hot cup of coffee or orange juice to round it out.

Nutrition

• Calories: 410 Cal Per Serving
• Fat: 26g
• Carbohydrates: 27g
• Protein: 17g

Your New Brunch Secret Weapon

And there you have it! My foolproof recipe for the most epic, crowd-pleasing, conversation-starting breakfast bake you’ll ever make. It’s the kind of recipe that looks like you fussed for hours, but we know the simple, beautiful truth. It’s all about layering fantastic flavors and letting the oven do the work.

I truly hope this recipe becomes a part of your own family’s traditions. When you make it, I’d love to see it! Tag me @Feastical on social media or use the hashtag #FeasticalFeast so I can share in the delicious fun. Now, go forth and bake something legendary!

Final Thoughts

Will this Sausage Gravy Monkey Bread be the star of your next holiday morning, or the talk of your next casual potluck? However it fits into your life, one thing is certain: it’s a recipe that turns a simple meal into a special occasion.

So, what are you waiting for? Grab that Bundt pan, pop those biscuits, and get ready to bake your way to brunch immortality. I can’t wait to see your beautiful creations! Be sure to tag me @Feastical with your masterpiece so I can see how it turned out.