Monkey Bread

This is not a cinnamon, sweet Monkey Bread...someone must have "Monkeyed" with my recipe:)

2 cans refrigerated biscuits (quarter each biscuit)
1 dozen eggs
1/2 c milk
1 lb bacon (cooked, drained and diced)
2 c Velveeta shredded cheese
1/2 stick butter
salt and pepper

Spray a bundt pan liberally with cooking spray. Whip milk and eggs together (salt and pepper as you wish). Layer ingredients in this order: Biscuit wedges, 2 pats of butter separated and spread around the pan, bacon pieces, 1/4 c Velveeta - repeat layers again, top with a final layer of biscuit wedges and cheese on the top. Pour egg and milk mixture over the layers and let the dish sit for 15 minutes. Bake at 375* for 45 minutes or until completely set. I test the center with a skewer to make sure it has cooked through completely.

Place a serving tray on top of the bundt pan then flip it over and (hopefully) the pan will slide off easily revealing a lovely breakfast bundt!

We have this on Christmas morning as it is easy to make ahead and re-heat in the morning and has a lovely presentation.