Make-ahead apple sausage monkey bread

I love monkey bread. I’d say “as much as the next guy” but it’s probably more. I mean, biscuits coated in sugar and drowned in butter- what is not to love?

 That said, breakfast needs more than white flour and sugar to me. In years past, I’d made a traditional version of this and then be scouring the house for some nuts or bacon or something. This usually ended up in me eating leftover peanut butter cups from Christmas, you know, because I needed more sugar at 9 am.

 I have been working on this recipe that adds a little protein and fiber into monkey bread. Healthy? No. Delicious? Absolutely.

This is also a great make-ahead meal that we usually have on holiday mornings. Since you can prep a day or two before, it is an ideal New Year’s Day breakfast since you can just pop it in the oven while you nurse your champagne head ache.

                                        

Ingredients

1 lb breakfast sausage

2 cans refrigerated biscuit dough

2 medium green apples, peeled and sliced into ½ inch squares

1/3 cup granulated sugar

¼ cup maple sugar

2 tsp cinnamon

½ tsp nutmeg

½ tsp clove

1 stick butter

¼ cup bourbon

¼ cup maple syrup

½ cup brown sugar

Directions

1. Preheat oven to 350 (unless making head).
2. In a skillet, brown sausage on medium heat. About halfway through cooking, add the apples. Cook until sausage is no longer pink (do not overcook!) and drain.
3. In a large bowl, combine granulated sugar, maple sugar, cinnamon, nutmeg, and clove.
4. Cut the refrigerated biscuits into 4 pieces each and toss with the sugar and spice mixture.
5. Spray a Bundt pan with non-stick cooking spray. Arrange a layer of biscuit pieces on the top. Add a layer of half the apple and sausage mixture, followed by more biscuits, the other half of the apples and sausage, and finished with biscuits.
6. Melt the butter and mix in the bourbon, maple syrup, and brown sugar. Pour over the prepared pan.
7. If you’re making ahead, cover the pan and refrigerate.
8. Once ready to cook, bake for 50-60 minutes, or until biscuits are cooked through.
9. Remove from oven and let cool for approximately 10 minutes. Invert onto a plate and enjoy!