Breakaway Vegetable Bread
Yield
6 servingsPrep
15 minCook
45 minReady
Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cans |
buttermilk biscuits
refrigerated |
*
|
| ½ | cup |
butter
melted |
|
| ½ | pound |
bacon
cooked/crumbled |
|
| ½ | cup |
Parmesan cheese
grated |
|
| 1 | small |
onions
finely chopped |
|
| 1 | small |
green bell peppers
finely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cans |
buttermilk biscuits
refrigerated |
*
|
| 118 | ml |
butter
melted |
|
| 226.8 | g |
bacon
cooked/crumbled |
|
| 118 | ml |
Parmesan cheese
grated |
|
| 1 | small |
onions
finely chopped |
|
| 1 | small |
green bell peppers
finely chopped |
|
Directions
Cut biscuits into quarters; dip each piece in butter, and layer one-third in a lightly greased 10-inch Bundt pan.
Sprinkle with half each of bacon, cheese, onion, and green pepper.
Repeat layers until all ingredients are used, ending with biscuits.
Bake at 350℉ (180℃) for 40 to 45.
