Vegetable Breakaway Bread
A savory, cheesy bread layered with bacon, vegetables, and cheeses, perfect for brunch or a crowd-pleasing appetizer with rich flavors and crispy textures.
Ingredients
Instructions
- Cut the refrigerator buttermilk biscuits into quarters.
- Dip each biscuit piece in melted margarine.
- Layer one-third of the biscuit pieces in a lightly greased 10-inch Bundt pan.
- Sprinkle with half of the cooked bacon, grated cheeses, chopped onion, and chopped green pepper.
- Repeat the layering process until all ingredients are used, ending with the biscuit pieces on top.
- Bake at 350°F (175°C) for 40 to 45 minutes or until golden and cooked through.
Tips & Substitutions
For added flavor, consider using smoked bacon or adding herbs like thyme or oregano. You can substitute the margarine with butter for a richer taste. If you prefer a vegetarian version, omit the bacon and add more vegetables or use a meat alternative. Feel free to adjust the cheese types based on your preference, such as using pepper jack for a spicier kick.
Serving Suggestions
This Vegetable Breakaway Bread is perfect as an appetizer or side dish and pairs beautifully with a fresh salad or a bowl of soup. For a complete meal, serve alongside Pork Chops And Rice or your favorite grilled meats. Consider offering a dipping sauce like ranch or marinara for added flavor.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the bread in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through. You can also microwave individual servings for about 30-45 seconds, but this may result in a softer texture.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetable Breakaway Bread contains roughly 329 calories, with 13g protein, 13g carbohydrates, and 25g fat. It is an excellent source of vitamin C (90% of the Daily Value), protein (26% of the Daily Value), and calcium (21% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 524mg per serving (23% 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 recipe ahead of time?
Yes, you can prepare the layers in advance and store them in the Bundt pan covered in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time if starting from cold.
What can I substitute for the cheeses?
You can use any cheese you like! Gouda, mozzarella, or a blend of Italian cheeses will work well. For a tangy flavor, try using feta or goat cheese instead of Parmesan.
Can I add more vegetables to this bread?
Absolutely! Feel free to include other vegetables like mushrooms, spinach, or zucchini. Just ensure they are pre-cooked and drained if they have high moisture content to prevent the bread from becoming soggy.
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).