This Loaded Pull-Apart Breakfast Bread is sponsored by Smithfield (and in my heart, co-sponsored by my sincere and unwavering love of all things bacon-related).
I don’t know that there’s ever a bad reason to make a bacon-y recipe, but lately I feel like I’ve got a lot of excellent ones. To name a few:
- It’s football season and for the past few weeks, I’ve had a houseful of hungry sports fans (myself included) who only break from yelling at the TV when stuffing our faces with game day snacks. Bacon is– in my opinion– the quintessential game day ingredient, so we’re going through a lot of it these days.
- James and I have come to the conclusion that we need to take the time to eat actual breakfasts more often, and not rely on coffee alone to get us through our mornings. (I know we’re not alone there.) Bacon makes sticking to that resolution a whole heck of a lot easier.
- It’s bacon. Smoky, salty, porky, crispy, delicious bacon. As if I needed any other excuse.
Since I’ve got needs in both the breakfast and party food departments, it got me thinking: despite the endless bacon-based dishes out there, there’s a serious lack of recipes that bridge the gap between bacon’s two greatest uses.
Such a squandered opportunity, right? Well, I aim to end that tragedy today. Meet my new friend, Loaded Pull-Apart Breakfast Bread.
Whether you’re making it for a tailgate, for a brunch get-together, for a late-night party, or in muffin form for an on-the-go snack, this bread bake has got you covered. Or maybe I should say it’s us who’ve got the bread covered– covered in cheese, green onions, everything bagel seasonings, eggs, and of course an absolute ton of bacon, that is.
Yes, I did say you can make this Loaded Pull-Apart Breakfast Bread in muffin form. I like to pile any leftover ingredients from the pull-apart bread into my muffin tin, bake it up, and save the muffins for breakfasts throughout the week when I’m running around and don’t have time to sit down for a meal. They also freeze and reheat well!
And if you’re looking to serve this up for a bigger, full-meal breakfast for a crowd, you don’t have to have everyone grabbing at one pull-apart piece at a time. It’s just as wonderful when sliced up and served. So many options, you truly can’t go wrong.
Tell me you wouldn’t rather dig into that than have an itty bitty granola bar in the morning or some sad, pale cocktail shrimp at a shindig. No, we want Loaded Pull-Apart Breakfast Bread all day, for every occasion. In fact, we demand it.
If I was running for president, that would be my platform. Vote for me in 2020; I know the issues Americans care about.
But on a more serious note, there actually is an issue in this country I want to bring up. While we’re drooling over recipes like this one, 13 million kids in this country are struggling with hunger. Studies show that students who eat school breakfast have been shown to achieve 17.5% higher scores on standardized math tests and attend 1.5 more days of school per year, but sadly, a lot of children don’t have that opportunity. For that reason, Smithfield is partnering with No Kid Hungry, an organization committed to providing innovative solutions to combat childhood hunger, to donate one million meals* to children in communities across America.
You can personally help Smithfield and No Kid Hungry reach their goal by purchasing a Smithfield breakfast product, like the Smithfield Homestyle Original Bacon used to make this recipe. Smithfield will donate enough for one meal to No Kid Hungry for every purchase. You can even double your donation by posting a picture of your Smithfield breakfast** to social media with the tag #BreakfastPower. Bacon for a good cause– that’s something I can definitely get behind.
I think I need to re-write my list of reasons to make bacony recipes and put that at the very top.
Whatever your top reasons for making this Loaded Pull-Apart Breakfast Bread may be, you’re definitely going to love it. It’s like bacon, egg, and cheese on an everything bagel came to party, but on a massive (and massively more fun) scale. I’m getting ready to crack some eggs again just thinking about it.
*Visit nokidhungry.org/onedollar to learn more about how every $1 donated connects a child to 10 meals
- 2 tablespoons butter, for greasing
- 1 large loaf (1 pound) crusty sourdough or French bread
- 12 slices Smithfield Homestyle bacon, cooked and crumbled, divided
- 2 cups mozzarella cheese, divided
- 1 cup cheddar cheese, divided
- 1 cup scallions, chopped, divided, plus more to top
- 10 large eggs
- 2 cups whole milk
- 2 tablespoons hot sauce
- Kosher salt and black pepper
- 1/4 cup everything bagel seasoning
- Preheat the oven to 350°F. Butter a baking dish to prevent sticking.
- Layer half of the bread, bacon, scallions, and cheeses in the prepared baking sheet. Set aside.
- In a large bowl, whisk together the eggs, milk, and hot sauce. Season with salt and pepper, to taste, if desired. Pour half of the egg mixture over the bread. Top with the remaining bread, cheeses, bacon, and scallions.
- Sprinkle the top generously with everything bagel seasoning and pour over the remaining egg mixture. Bake until the cheese has melted, eggs have cooked through, and top is beginning to brown, about 25 to 30 minutes.*
- Top with additional scallions and serve warm.
* If the bread browns too quickly on top in the first 15 minutes, cover with foil for the remainder of cooking time.
This post was sponsored by Smithfield.
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