6 slices bacon, diced small
1/2 stick of unsalted butter
1 tube of Pillsbury refrigerated Grands Homestyle biscuits
2 eggs, beaten
2 tablespoons half-n-half
1/4 cup shredded sharp cheddar cheese
1/4 cup shredded Monterey jack cheese
2 scallions, finely diced

Preheat the oven to 350 degrees. Cook bacon in a large skillet over medium-high heat until crispy, stirring occasionally, about 5 minutes. Drain on a paper towel and set aside. Put the cold butter in a nonstick Bundt pan coated with cooking spray and let it melt in the preheating oven. While the butter melts, cut the Grands biscuits into quarters. In a bowl, gently toss the biscuit pieces, bacon, eggs, half-n-half, both cheeses, and scallions together. Once the butter is melted, give the Bundt pan a little swirl so the bottom is evenly coated. Add the biscuit mixture to the pan, sprinkling with any cheese and bacon pieces that get left behind. Bake for 25 minutes or until golden. Run a dull knife around the edges to loosen. Turn out on a dish and enjoy!