English Monkey Breakfast Snack Recipes

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ENGLISH MONKEY (BREAKFAST SNACK)

An easy, interesting, and inexpensive alternative to the normal eggs & toast breakfast. Makes a great snack too (my boys love it after school!). I first saw this in one of my favorite cook books - Stories & Recipes of the Great Depression by Rita Van Amber.

Provided by GeeWhiz

Categories     Breakfast

Time 15m

Yield 3-4 serving(s)

Number Of Ingredients 5



English Monkey (Breakfast Snack) image

Steps:

  • Soak the bread crumbs in the milk for at least 5 minutes.
  • Melt the butter over low heat and add the cheese (if you like cheese - you can increase up to 1 Cup); stir constantly until the cheese is melted.
  • Add the crumbs with milk and the beaten egg to the melted butter, along with *seasonings of your choice, stir and cook 3 minutes longer.
  • Serve over toasted bread or english muffins - even crackers.
  • *You may like to season this with salt & pepper, cayenne, or Worcestershire sauce. Using different flavors of bread crumbs is fun too!

Nutrition Facts : Calories 252.7, Fat 10.4, SaturatedFat 5.2, Cholesterol 92.1, Sodium 354, Carbohydrate 29.8, Fiber 1.6, Sugar 2.4, Protein 9.6

1 cup breadcrumbs
1 cup milk
1 tablespoon butter
1/2 cup mild cheese, grated or cubed
1 egg, beaten

CINNAMON-SUGAR MONKEY BREAD

For ten minutes work, this recipe delivers a decadent payoff-- a crispy, sweet buttery crust with gooey pockets of caramel. It takes refrigerator biscuits to the next level.

Provided by Food Network Kitchen

Time 55m

Yield 12 servings

Number Of Ingredients 4



Cinnamon-Sugar Monkey Bread image

Steps:

  • Position a rack in the lower third of the oven and preheat to 350 degrees F. Put the butter in a medium bowl. Brush the Bundt pan with some of the butter to lightly coat.
  • Cut the biscuits into quarters. Combine the sugar and cinnamon in a large bowl and stir together.
  • Working in batches, toss the biscuits in the melted butter, roll them in the sugar mixture to lightly coat and add them to the Bundt pan.
  • Cover the pan with foil and bake for 35 minutes. Remove the foil and bake until puffed and golden brown, 10 to 15 minutes more. Loosen the bread from the sides of the pan with a knife or offset spatula. Carefully invert the pan onto a serving plate, remove the pan and serve hot.

1 1/2 sticks (12 tablespoons) unsalted butter, melted
Two 16-ounce tubes refrigerated biscuit dough
2 cups sugar
1 tablespoon ground cinnamon

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