1 16 oz can refrigerated biscuits
4 T salted butter, melted
6 large eggs, scrambled
1/2 lb bacon, cooked and crumbled
1 c shredded cheddar cheese
2 T fresh chives
Preheat oven to 350 F. Remove biscuits from package and cut into sixths. Place biscuit pieces in a gallon size ziplock bag and toss with 4 T melted butter. Add scrambled eggs, bacon, shredded cheese and fresh chives to the bag and shake to distribute. Pour mix into a greased 6 c bundt pan. Bake for 30 min. Cool in pan 5 – 10 min then use a knife or spatula to loosen edges. Invert bread onto a plate and drizzle with sauce before serving. Serves: 6. Note: If you are using a 12 c pan, double the ingredients.
1/4 c lowfat mayo
1/4 c sour cream
1 t lemon juice
1/2 t dijon mustard
Combine ingredients in a small saucepan and heat, stirring over medium heat until smooth.