Cheesy Breakfast Monkey Bread with Sausage and Eggs

Preheat oven to 350ºF.

Cook sausage and eggs; set aside.

Remove biscuits from package and cut into sixths. Place biscuit pieces in a large bowl and toss with melted butter. Add scrambled eggs, sausage, and shredded cheese, and toss to combine. I like to use my hands and make sure all of the biscuits are separated and coating in butter and eggs and sausage are evenly distributed.

Pour mixture into a greased 6-cup bundt pan. Bake at 350ºF for 30 minutes. Cool in pan 5–10 minutes, then use a knife or spatula to loosen edges. Invert bread onto a plate.

For the cheese sauce:
Melt butter in a small saucepan. When bubbly, add flour and whisk continuously until golden brown, about 2 minutes. Whisk in milk so there are no lumps. Continue to whisk until thickened, about 3–4 minutes. Stir in cheese until melted and add salt and pepper to taste.

Drizzle the finished cheese sauce on top of the slightly cooled monkey bread. Top with chives and serve immediately.