This delicious recipe for Breakfast Monkey Bread with Sausage pairs perfectly with Talmage Cellars “Mother’s Day” 2017 Lodi Cabernet Sauvignon.




  • 3/4 Cup(s) Milk
  • 1 Package McCormick® Original Country Gravy Mix
  • 1/4 Cup(s) Melted butter
  • 3 Cans (7.5 ounces each) refrigerated buttermilk biscuits
  • 2 Cup(s) Shredded Cheddar cheese, divided
  • 1/2 Pound(s) Ground breakfast sausage, cooked and drained


1. Preheat oven to 350°F. Mix milk, Gravy Mix and melted butter with whisk in large bowl until well blended. Reserve 1/2 cup of the gravy mixture; set aside.

2. Cut biscuits into quarters. Add biscuit pieces to gravy mixture in large bowl; gently toss to coat. Stir in 1 1/2 cups of the cheese and cooked sausage until well blended. Place biscuit mixture into greased 10-cup bundt pan. Pour reserved gravy mixture over top.

3. Bake 35 minutes. Sprinkle with remaining 1/2 cup cheese. Bake 5 minutes longer or until cheese is melted. Cool in pan 5 to 10 minutes. To unmold, loosen sides of monkey bread from pan with a knife. Invert, cheese side up, onto serving plate. Serve warm.

*Recipe and Photo Courtesy of McCormick & Company, Inc.