Print

Breakfast Rolls and Baked Feta Eggs

Print Recipe

A delightful combination of fluffy breakfast rolls and creamy baked feta eggs, perfect for weekends and brunch gatherings.

Ingredients

Scale
  • 3 cups flour
  • 2 teaspoons yeast
  • 1 cup milk
  • 2 eggs
  • 200g feta cheese
  • 2 tablespoons olive oil
  • 1 cup spinach
  • 1 cup quinoa
  • 1 can black beans
  • 1 bell pepper, diced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • Seasonings to taste

Instructions

  1. Make the Breakfast Rolls: In a large mixing bowl, combine flour, yeast, milk, and eggs to form a sticky dough. Allow it to rise until it doubles in size.
  2. Shape and Bake: After rising, shape the dough into rolls and place them on a baking sheet. Bake until golden brown.
  3. Prepare Baked Feta Eggs: In a baking dish, place a block of feta. Crack a few eggs over the feta, drizzle with olive oil, and season to taste. Bake until the eggs are set.
  4. Whisk the Egg Muffins: In a bowl, whisk together eggs, spinach, and bell peppers. Pour this mixture into muffin tins and bake until firm.
  5. Cook the Quinoa: Follow the package instructions to cook quinoa. Simultaneously, sauté onions, bell peppers, and garlic in olive oil. Once cooked, mix them with heated quinoa and black beans.
  6. Serve: Enjoy everything warm, creating a satisfying breakfast experience.

Notes

For variations, consider adding goat cheese or gluten-free flour. Leftovers can be stored in an airtight container for up to 2 days or refrigerated for 3 days.

Find it online: https://breakfastrecip.com/breakfast-rolls-baked-feta-eggs/