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We all know that breakfast is the most important meal of the day. Further, we know that protein is one of the most important nutrient, the building block of life. So, protein for breakfast is the best thing ever right?! Well, perhaps not but it is certainly good for you. This protein monkey bread is simply packed with protein! I’m talking about Greek yogurt, whey protein powder, bacon, and sausage! That all adds up to lots, and lots of protein. So, go ahead and splurge a little on a high protein breakfast.
The recipe is similar to this Strawberry Cheesecake Monkey Bread, except of course it has a lot more protein. The changes I made include: I replaced 1/4c. of the flour with 1/4c. vanilla whey protein powder, I used warmed Greek yogurt in place of the water, I filled the balls with sausage balls and replaced the strawberries with bacon. Oh, I also added some protein powder to the coating of the dough balls and cinnamon too. Originally, I tried to dip each ball in beaten eggs instead of butter and then roll it in the protein cinnamon sugar… but that just turned out super dry. After the first batch I aslo decided to put bacon on the bottom of the pan so that whn you flipped it over you could see the bacon. Anyway, let’s make this!
In a microwave-safe container heat, the Greek yogurt and butter in 10-15 second intervals stirring in between until the butter is melted.
In a large bowl combine this with flour, protein powder, sugar, salt, yeast, egg, and some vanilla.
Stir together well. You might have to get your hands in there to make sure it is really stirred up good. Then knead it for about 5 minutes. I just knead it in the bowl.
Remove the dough and grease the bowl. Place the dough back in the bowl then place the bowl in a warm spot and cover it. Allow to rise for at least 2 hours, though a bit longer won’t hurt.
Meanwhile, you can cook your bacon. I like to cook mine in the oven, but you can cook it however you want too. Once the bacon is cooked just crumble up the bacon a little bit and set it aside in a small bowl.
You can also cook your sausage. First, roll it into little balls.
Then just cook the balls in a skillet, covered until they are browned and no longer pink.
Drain the grease and place the sausage balls in a little bowl. Set aside.
Thoroughly grease a bundt pan. I used Crisco for mine because just cooking spray didn’t seem to work too well for this particular monkey bread.
You can also melt some butter and get your coating for the dough ready. In a small bowl combine sugar, protein powder, and cinnamon.
Once the dough has risen, dump it out onto your counter and cut it into several small pieces. If you counted how many sausage balls you made make that your goal for how many dough pieces you make. I like to use a bench scraper to cut my dough, but a sharp knife will work just as well.
Working with one piece of dough at a time press the dough out with your fingers and place a sausage ball in the middle.
Wrap the dough around the sausage and roll into a ball shape.
Repeat with remaining dough balls.
Next, sprinkle half of the bacon around the bottom of the pan. Then use half of the sausage filled dough balls, dip each in the melted butter.
Then dip them into the protein/cinnamon coating.
Place the coated dough balls on top of the bacon layer in the pan.
For the next layer add the remaining bacon and any leftover sausage balls.
Then dip the remaining dough balls in butter and then in the coating and add them.
Combine the remaining melted butter and protein coating and pour this mixture over the layers in the pan.
Now, just bake your protein monkey bread at 350F for 30-35 minutes or until a skewer inserted into the dough comes out clean. Once the protein monkey bread is done just place your serving plate on top.
Then flip the whole thing over, and if you greased your pan well everything should come out just fine when you remove the pan.
Drizzle this lovely glaze over the still warm protein monkey bread and serve.
I admit that this protein monkey bread is a little more savory than I normally do but it is so good! Plus, if you add the glaze it makes it “Epic Sweet.” I’m sure you are going to love this recipe and whoever you share it with will too. They will be pleasantly surprised by the little sausage balls in the middle too.
What does your normal breakfast consist of?
If you are interested in more yummy breakfast recipes check out my e-book!
- 2½c. flour
- ¼c. whey protein powder, vanilla
- ¼c. sugar
- 1t. salt
- 2½t. yeast
- ¾c. plain Greek yogurt
- 3T butter, melted
- 1 egg
- 1t. pure vanilla extract
- 1lb. sausage cooked into small balls
- 1lb bacon cooked and crumbled
- ½c. butter, melted
- ½c. sugar
- 2t. ground cinnamon
- ¼c. whey protein powder, vanilla
- For the Glaze:
- 1¼c. powdered sugar
- ¼t. pure vanilla extract
- 2T. maple syrup
- 1½T. ½&1/2
- In a large bowl combine the flour, ¼c. protein powder, ¼c. sugar, salt, and yeast. Set aside.
- In a microwavable bowl combine the Greek yogurt and 3T butter. Heat in 10-15 second intervals, stirring in between until the butter is melted.
- Add the yogurt mixture, egg, and 1t. vanilla to the large mixing bowl with the dry ingredients.
- Stir until well combined. Knead 5 minutes.
- Place the dough in a greased bowl, cover and allow to rise for 2 hours.
- Thoroughly grease a bundt pan with vegetable shortening. Preheat oven to 350F.
- Cut the dough into small pieces, try to make as many pieces of dough as you have sausage balls.
- Sprinkle half of the bacon into the prepared pan.
- Flatten out each piece of dough and fill it with a sausage ball. Wrap the dough around the sausage ball and roll it into a ball.
- In a small bowl combine the ½c. sugar, 2t. cinnamon, and ¼c. protein powder.
- Using half the filled dough balls dip each ball in the ½c. melted butter then coat them with the cinnamon/protein powder mixture. Place these balls in the pan or top of the bacon.
- Sprinkle with the remaining bacon and any leftover sausage balls.
- Dip the remaining dough balls in the butter and then into the cinnamon/protein powder mixture. Place these balls on top of the second bacon layer.
- Combine what remaining of the ½c. melted butter with the remnants of the protein/cinnamon coating. Drizzle this over the balls in the pan.
- Bake at 350F for 30-35 minutes or until a skewer inserted in the center comes out clean.
- Meanwhile, combine the glaze ingredients, set aside.
- Once the protein monkey bread is cooked remove it from the oven and place your serving plate on top. Flip the whole thing over and then remove the bundt pan. Drizzle with the maple glaze, and serve warm.
- Original Recipe By: Rilla Banks (A.K.A. Epic Sweet)
Original Recipe By: Rilla Banks (A.K.A. Epic Sweet)