October always turns into a month where I find myself hosting guests over the weekend. I recently made this Jalapeno Chive and Cheddar Breakfast Pull-apart for a Breakfast Bundt Bar. It was a great way to host a bunch of mamas and have a special breakfast spread. We all brought a bundt to share and exchanged some new recipes in the process.
I don’t think we use our bundt pan enough, and while we often think about Monkey Bread, we rarely remember that we can make savory bundt treats to delight our guests as well.
This would be a perfect addition to a Halloween Night Dinner, a side for a Crocktober feast, or something easy to incorporate into your family-friendly October Meal Plan. Better yet, I may be working it up for my Thanksgiving guests or our Christmas Eve family brunch.
The options are endless, but it’s time to move past the sweet breakfast bundts and delight your people with a new savory tradition. While this option is meatless, it’s very easy to think about adding cooked bacon pieces or ground breakfast sausage to the layers between the biscuits.
Chive & Cheddar Jalapeno Pull-Apart Ring
Ingredients
- 2 cans jumbo biscuits
- 1 tub chive and onion cream cheese spread
- 1 jalapeno or ¼ cup jarred jalapenos
- 1 stick butter
- ½ teaspoon garlic powder
- ½ teaspoon drive cilantro leaves or ¼ cup fresh leaves chopped
- 2 cups (16 oz.) Velveeta Cheddar Shreds
Instructions
- Preheat the oven to 350.
- De-seed one jalapeno by removing the top and then the seeds through the middle.
- Very thinly slice the jalapenos using a mandolin.
- If you are using jarred jalapenos instead, pull them out of the jar and lay on a paper towel to dry off some of the liquid.
- Melt the stick of butter in a measuring cup with a pour spout.
- Thoroughly spray the insides of a bundt pan to release the biscuits once cooked.
- Sprinkle the bottom of the pan with a little garlic powder and dried cilantro leaves. Drop 3-4 slides of jalapeno around in the bottom. (Remember, whatever is in the bottom of the pan, will be on top of the bundt when it is inverted.)
- Separate and cut each biscuit into quarters, making a pile to keep the quarters from each can separate.
- Take one piece of biscuit in your hands. Gently press and pull it to make a round or square shape that you can fold over.
- Using a child’s spoon or ½ teaspoon measuring cup, scoop a small amount of cream cheese into the center of the biscuit.
- Use your finger to fold the biscuit up around the cream cheese and pinch it together.
- Drop the biscuit pieces in the bottom of the bundt pan.
- Repeat with one can worth of biscuit pieces, 32 pieces total. Dropping sporadically around the bundt pan to make one layer.
- You can watch and drop a few jalapenos or cilantro in between the biscuits, or wait until you have half of them in the pan.
- Stir the garlic powder into the melted butter.
- Pour half of the melted butter over the biscuit pieces.
- Sprinkle with half of the jalapenos and half of the cheddar shreds. If you want to use cilantro, this is a great place to sprinkle in a little through the middle layer.
- Repeat these steps with the remaining biscuit pieces.
- Stir the garlic powder and butter again and pour over the biscuit pieces.
- Add the jalapeno pieces and the rest of the cheddar shreds.
- Cover and bake at 350 for 40 minutes. If your oven cooks hot, begin watching the bake at 35 minutes.
- Let sit out of the oven for 5 minutes, then invert pull-aparts onto a platter or cake stand.
- Serve while it’s still warm. (But, I will say, it traveled nicely to an off-site brunch.)
Have you had a breakfast bundt party? What’s your favorite holiday breakfast menu item?
If you are looking for other fun fall breakfast ideas, don’t miss my Fall Pumpkin Schmear Boards, you will not regret adding these to any menu!
