Breakfast Pull-Apart Bread

Directions

To partially thaw the rolls, place them in a single layer at room temperature for 20-30 minutes or just until they're able to be sliced. Alternatively, microwave them in defrost mode for 2-3 minutes. While the rolls are defrosting, prepare the rest of the ingredients.

Meanwhile, melt 1/2 tablespoon of butter in a skillet over medium heat. Add the bell pepper and saute until softened, about 5 minutes. Remove to a plate.

Turn the heat down to medium low and add another 1/2 tablespoon of butter to the skillet. Soft scramble the eggs by dragging the spatula through the mixture to create curds. Keep the eggs moving and remove from heat when the eggs are set, but still a bit wet looking. Season with salt and pepper to taste.

Melt the remaining 4 tablespoons of butter in a medium bowl and stir in the garlic powder, poppy seeds, Kosher salt, parsley and onion powder. Use scissors or a knife to quarter rolls, then toss with the butter mixture.

In a large bowl, stir together the rolls, eggs, peppers, ham, cheese and green onions.

Spray a bundt pan with Baker's Joy or heavily grease with butter. Add the roll mixture. Cover with saran wrap and place in a warm place to rise for 45 minutes, or until doubled. **SEE NOTE FOR OVERNIGHT INSTRUCTIONS**

Preheat the oven to 350 degrees Fahrenheit. Bake the rolls for 35-40 minutes or until cooked through. If the top begins to get too brown, cover with aluminum foil (typically happens around the 25 minute mark).

Allow the bundt to cool slightly, then run a thin silicone spatula along the sides to loosen. Turn the bread out onto a platter and serve with a side of ranch dressing.

To make ahead of time, prepare all the ingredients and add them to the bundt pan. Then, spray a piece of saran wrap with cooking spray and cover the pan, and place the bundt pan in the fridge overnight. In the morning, remove the pan from the fridge. The rolls should be risen slightly, but will need to continue to rise for 25-35 minutes. Preheat the oven and set the pan on the back grates, which get warm as the oven heats up. Once the rolls are doubled in size, place them in the oven and bake as usual.

Courtney is the recipe developer, photographer, and flour-dusted girl behind the blog NeighborFood. NeighborFood is her table, and she loves nothing more than inviting others to pull up a chair, pour a glass of milk, and share a cookie with her. Courtney lives in the heart of Columbus, Ohio, where she enjoys spending time with her husband and baby boy, cheering on the Buckeyes, and eating a little too much ice cream.