Breakaway Vegetable Bread
Breakaway Vegetable Bread is a savory, cheesy bread featuring crispy bacon, fresh vegetables, and melted cheeses, baked in a bundt pan for an impressive presentation. Perfect for brunch, potlucks, or family dinners, it offers a flavorful, hearty combination that's sure to satisfy a crowd.
Ingredients
Instructions
- Cut the refrigerated buttermilk biscuits into fourths.
- Dip each biscuit piece in melted margarine.
- Layer one-third of the biscuits in a lightly greased 10-inch Bundt pan.
- Sprinkle with half of the cooked and crumbled bacon, grated Cheddar cheese, chopped onion, and chopped green pepper.
- Repeat the layering process with remaining ingredients, ending with biscuits on top.
- Bake at 350°F for 40 to 45 minutes or until done.
Tips & Substitutions
For a twist, consider adding sautéed mushrooms or spinach to the mixture for extra flavor and nutrition. If you're out of margarine, melted butter or olive oil can serve as great substitutes. Try using different cheeses, like pepper jack for a spicy kick or mozzarella for a milder taste. Ensure the biscuits are cut evenly to promote uniform baking.
Serving Suggestions
This dish is perfect for brunch or as a side at dinner, and pairs beautifully with Rick's Baked Beans for a hearty meal. Serve it warm, possibly with a fresh garden salad or some scrambled eggs for a complete breakfast. It also makes a delightful snack or appetizer at gatherings.
Storage & Reheating
Leftover Breakaway Vegetable Bread can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop it in the microwave for 30 seconds to 1 minute, or warm it in the oven at 350°F for about 10 minutes, until heated through. This will help maintain its texture.
Nutrition & Diet Analysis (per serving)
Each serving of Breakaway Vegetable Bread contains roughly 380 calories, with 16g protein, 15g carbohydrates, and 29g fat. It is an excellent source of protein (32% of the Daily Value) and calcium (30% of the Daily Value), and a good source of vitamin A and vitamin C. Note that it is relatively high in sodium, at 627mg per serving (27% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the layers the night before and refrigerate the assembled pan. Just cover it tightly with foil. When you're ready to bake, remove the foil and bake as directed, allowing for a few extra minutes if it's cold from the fridge.
What can I use instead of bacon for a vegetarian option?
For a vegetarian version, you can substitute the bacon with cooked and crumbled tempeh or sautéed mushrooms, which will add a savory depth. Additionally, consider incorporating smoked paprika to mimic the smoky flavor that bacon provides.
Can I freeze this vegetable bread?
Yes, you can freeze the assembled but unbaked bread. Wrap it tightly in plastic wrap and then in aluminum foil. When ready to bake, thaw it in the refrigerator overnight and then bake as instructed. This makes for a quick meal option on busy days.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).