Growing up, monkey bread was *always* a treat. But it was the sugary, cinnamon kind, you know? All sticky and sweet. Then, BAM! I discovered savory monkey bread, and my world changed. Seriously! And this Garlic Parmesan Monkey Bread Recipe? It’s a total game-changer.
It’s so incredibly easy – I mean, *anyone* can make it. Plus, the flavor is just out of this world. Garlic and Parmesan? Come ON! It’s perfect for brunch, makes a killer side dish for dinner, or even just a fun snack. Honestly, I’ve been playing around with different versions, adding a little mozzarella here, some fresh basil there… the possibilities are endless! But this garlic parmesan version? It’s the one I keep coming back to. It’s just *that* good!
Trust me, you’re gonna love it. Let’s get baking!
Why You’ll Love This Garlic Parmesan Monkey Bread Recipe
Okay, so why *should* you make this Garlic Parmesan Monkey Bread recipe? Let me tell ya!
Quick and Easy
Seriously, this recipe is SO simple. We’re talking minimal effort here. If you can open a can of biscuits, you can make this! It’s ready in under an hour, which is a win in my book.
Bursting with Garlic Parmesan Flavor
Oh. My. Goodness. The savory flavor is just incredible. Garlic and Parmesan are a match made in heaven, and they totally shine in this monkey bread. You get that cheesy, garlicky goodness in every single bite!
Perfect for Any Occasion
Brunch? Check. Dinner side dish? Absolutely. Last-minute appetizer? You bet! This Garlic Parmesan Monkey Bread is seriously versatile. It works for just about any meal or gathering. I even made it for a potluck last week, and it was GONE in minutes!
Ingredients for Your Garlic Parmesan Monkey Bread Recipe
Alright, let’s gather our goodies! Here’s what you’ll need for this amazing Garlic Parmesan Monkey Bread Recipe:
- 4 (7.5 oz./10 ct) canned small/jr. buttermilk biscuits – yup, the refrigerated kind!
- 2 large eggs
- 3 tablespoons minced fresh parsley – dried works in a pinch, but fresh is best!
- 3 tablespoons minced chives
- 1 tablespoon garlic powder – don’t skimp!
- 1/4 teaspoon salt
- 1/4 teaspoon red pepper flakes (optional) – for a little kick!
- 5 tablespoons salted butter, melted – because butter makes everything better!
- 2/3 cup Parmesan cheese – the good stuff, freshly grated if you can!
- 1 tablespoon minced garlic – I’m a garlic fiend, so I sometimes add a little more!
How to Make Garlic Parmesan Monkey Bread Recipe: Step-by-Step Instructions
Okay, here we go! Time to turn those ingredients into some seriously addictive Garlic Parmesan Monkey Bread. Don’t worry, it’s easier than you think!
Preparing the Dough
First things first, let’s get that dough ready. Pop open those cans of biscuits (careful, they can be a little jumpy!) and roll each biscuit into a little ball. It doesn’t have to be perfect – rustic is totally fine here! Just pinch ’em and roll ’em until they’re roughly round. Set those aside for now.
Mixing the Egg and Cheese Mixtures
Now, grab a large bowl and whisk together your eggs, parsley, chives, garlic powder, salt, and those optional red pepper flakes (if you’re feeling spicy!). Whisk it all up real good, then drizzle in that melted butter. Keep whisking until everything’s nicely combined. In a separate, smaller bowl, mix together your Parmesan cheese and minced garlic. This is gonna be our cheesy coating, so make sure it’s well mixed!
Assembling the Monkey Bread
Time to get messy! Take each biscuit ball and dunk it into the egg mixture, making sure it’s coated all over. Then, place it in your prepared bundt pan. Once you’ve added about half of the biscuit balls, sprinkle them with half of the Parmesan cheese mixture. This layering is key! Then, dip and add the remaining biscuit balls, and sprinkle the top with the remaining cheese. We want that cheesy goodness in every layer!
Baking to Golden Perfection
Alright, into the oven it goes! Bake at 375°F for 30 minutes. After 30 minutes, loosely cover the top with aluminum foil (this stops the cheese from burning) and bake for another 5 minutes. Keep an eye on it, though – ovens can be a little temperamental! You’re looking for a beautiful golden brown color. Let it cool slightly before inverting it onto a plate. Wow, doesn’t that Garlic Parmesan Monkey Bread look amazing?
Tips for the Best Garlic Parmesan Monkey Bread Recipe
Want to make sure your Garlic Parmesan Monkey Bread turns out *perfect* every time? Here are a few of my favorite tips!
- Make sure your butter is *actually* melted, not just softened. It really helps coat the biscuits evenly.
- Don’t be afraid to get your hands dirty! Tossing the biscuits in the mixtures is way easier (and more fun!) than trying to spoon it on.
- Keep an eye on it in the oven! Ovens are weird. If it’s browning too fast, tent it with foil a little earlier.
Garlic Parmesan Monkey Bread Recipe Variations
Okay, so you’ve mastered the basic Garlic Parmesan Monkey Bread recipe (yay!). Now, wanna get a little wild? Here are some fun variations to try. Trust me, it’s hard to go wrong!
- **Cheesy Goodness:** Swap out the Parmesan for mozzarella, cheddar, or even a mix! A little Gruyere would be amazing, too.
- **Herb It Up:** Not feeling parsley and chives? Try oregano, basil, or even some chopped fresh rosemary. Mmm!
- **Spice It Right:** Want more of a kick? Add a pinch of cayenne pepper to the egg mixture. Or, a dash of smoked paprika would be delicious!
Serving Suggestions for Your Garlic Parmesan Monkey Bread Recipe
Okay, so you’ve got this gorgeous Garlic Parmesan Monkey Bread…now what? Well, honestly, it’s pretty darn tasty all on its own! But if you’re looking to make it a *meal*, here are a few ideas. My favorite? A side of warm marinara sauce for dipping. Seriously, try it! It’s also amazing with a big bowl of pasta or alongside a cozy soup on a chilly night. Yum!
Storing and Reheating Your Garlic Parmesan Monkey Bread Recipe
Okay, so you have leftovers (lucky you!). To keep your Garlic Parmesan Monkey Bread fresh, just wrap it up tightly in foil or pop it in an airtight container. It’ll stay good for a couple of days at room temperature – if it lasts that long! To reheat, just zap it in the microwave for a few seconds, or warm it up in a low oven until it’s nice and gooey again. Mmm, almost as good as the first time!
Frequently Asked Questions About Garlic Parmesan Monkey Bread Recipe
Got questions about this Garlic Parmesan Monkey Bread Recipe? I got answers! Here are a few of the most common questions I get asked.
Can I make this Garlic Parmesan Monkey Bread Recipe ahead of time?
Absolutely! You can totally assemble the monkey bread, cover it tightly, and pop it in the fridge a few hours before baking. Just add a few extra minutes to the baking time to make sure it’s heated through. I wouldn’t recommend assembling it *the day* before, though – the biscuits might get a little soggy.
What kind of biscuits should I use for this Garlic Parmesan Monkey Bread Recipe?
I always go for the small or junior-sized buttermilk biscuits – the refrigerated kind in the can, you know? They’re the perfect size for monkey bread! But honestly, you could experiment with other types, too. Just make sure they’re not *too* big, or it might not bake evenly.
Can I use dried herbs instead of fresh in this Garlic Parmesan Monkey Bread Recipe?
Sure thing! Fresh herbs are always my preference because they just have a brighter flavor, but dried herbs will definitely work in a pinch. Just remember that dried herbs are more potent, so you’ll want to use about half the amount. So, instead of 3 tablespoons of fresh parsley, use about 1 1/2 tablespoons of dried. Easy peasy!
Nutritional Information for Garlic Parmesan Monkey Bread Recipe
Okay, so everyone *always* asks about the nutrition info, right? Well, here’s the deal: I’m not a nutritionist, and honestly, it’s super hard to give exact numbers! Why? Because it all depends on the brands you use, the size of your biscuits, and whether you sneak in extra garlic (guilty!). So, I can’t give you precise figures, unfortunately.
Just keep in mind that this Garlic Parmesan Monkey Bread is a *treat*. Enjoy it in moderation, and savor every delicious, cheesy bite! Remember, everything in moderation, right?
Rate This Garlic Parmesan Monkey Bread Recipe
Loved this Garlic Parmesan Monkey Bread Recipe? Leave a comment and a rating below! And hey, don’t forget to share it with your friends on social media – they’ll thank you for it!
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Garlic Parmesan Monkey Bread Recipe: Ditch the Regret
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 10 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Garlic Parmesan Monkey Bread is an easy savory side dish, perfect for brunch or dinner. Enjoy this flavorful twist on a classic favorite.
Ingredients
- 4 (7.5 oz./10 ct) canned small/jr. buttermilk biscuits
- 2 large eggs
- 3 tablespoons minced fresh parsley
- 3 tablespoons minced chives
- 1 tablespoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon red pepper flakes (optional)
- 5 tablespoons salted butter, melted
- 2/3 cup Parmesan cheese
- 1 tablespoon minced garlic
Instructions
- Preheat oven to 375° F.
- Spray bundt pan with cooking spray and set aside.
- Open biscuits and roll each biscuit into balls.
- In a large bowl, whisk together eggs, parsley, chives, garlic powder, salt, and red pepper flakes. Then whisk in the butter.
- In a separate bowl, mix together Parmesan cheese and minced garlic.
- Roll each biscuit ball in the egg mixture and place it in the pan. Once you’ve added half of the biscuits, sprinkle them with half of the Parmesan cheese mixture. Dip and add the remaining biscuits and then sprinkle the top with the remaining cheese.
- Bake for 30 minutes then loosely cover the top with aluminum foil and bake for another 5 minutes.
Notes
- Feel free to experiment with different cheeses, herbs, and seasonings to customize your monkey bread.
Nutrition
- Serving Size: 1 serving
- Calories: To be calculated
- Sugar: To be calculated
- Sodium: To be calculated
- Fat: To be calculated
- Saturated Fat: To be calculated
- Unsaturated Fat: To be calculated
- Trans Fat: To be calculated
- Carbohydrates: To be calculated
- Fiber: To be calculated
- Protein: To be calculated
- Cholesterol: To be calculated
