Breakfast Braid with Eggs, Roasted Pepper, Spinach, and Feta
Since my husband was working so hard at installing our new dishwasher, I decided to make him a breakfast braid with eggs, roasted pepper, spinach, and feta. I made some scrambled eggs with a bit of dill then tossed in the spinach and roasted pepper right when the eggs were done. I layered the eggs onto the rolled-out crescent roll dough and topped them with feta cheese and I braided the dough and baked it until golden brown. My husband was thrilled because he loves breakfast braids and he thought the flavor combination was excellent.
How to Make a Breakfast Braid with Eggs, Roasted Pepper, Spinach, and Feta
Remove the crescent roll dough from the container and roll it into a ball. Let it sit for 15 minutes so the dough is easier to use. Preheat the oven to 375 degrees and line a baking sheet with a silpat mat.
Heat the butter in a large skillet over medium heat.
Whisk the eggs together with the milk, sea salt, freshly cracked pepper, and dill, to taste. Pour the egg mixture into the skillet. Constantly fold the egg mixture from the bottom of the pan to the top. This will keep them from overcooking and the middle section will stay soft and fluffy. Do this constantly for 1 or 2 minutes, or until the eggs are just set. Don’t overcook – they will finish cooking in the oven.
Add the chopped roasted red pepper and spinach then stir gently to mix the ingredients.
Roll the dough out on top of the silpat mat into a rectangle. Add the scrambled eggs down the center of the dough then top with feta cheese.
Cut even slits on both sides of the filling with a pizza cutter.
Fold the ends over the filling then starting at one end, fold alternating strips at an angle across the filling.
Place into the oven and bake for 13-15 minutes, or until golden brown. Remove from the oven and let it rest for 1-2 two minutes before slicing and serving. Enjoy.
Equipment
Ingredients
- 1 container of crescent roll dough, rolled into a ball
- 1 tbsp butter
- 5 eggs
- 1 tbsp milk
- Sea salt and freshly cracked pepper to taste
- Dill to taste
- 2 tbsp roasted bell peppers, chopped
- 2 tbsp baby spinach, chopped
- Feta Cheese, to taste
Instructions
- Remove the crescent roll dough from the container and roll it into a ball. Let it sit for 15 minutes so the dough is easier to use.
- Preheat the oven to 375 degrees and line a baking sheet with a silpat mat.
- Heat the butter in a large skillet over medium heat.
- Whisk the eggs together with the milk, sea salt, freshly cracked pepper, and dill, to taste.
- Pour the egg mixture into the skillet. Constantly fold the egg mixture from the bottom of the pan to the top. This will keep them from overcooking and the middle section will stay soft and fluffy. Do this constantly for 1 or 2 minutes, or until the eggs are just set. Don't overcook - they will finish cooking in the oven.
- Add the chopped roasted red pepper and spinach then stir gently to mix the ingredients.
- Roll the dough out on top of the silpat mat into a rectangle. Add the scrambled eggs down the center of the dough then top with feta cheese.
- Cut even slits on both sides of the filling with a pizza cutter. Fold the ends over the filling then starting at one end, fold alternating strips at an angle across the filling.
- Place into the oven and bake for 13-15 minutes, or until golden brown.
- Remove from the oven and let it rest for 1-2 two minutes before slicing and serving. Enjoy.
Congrats on the new dishwasher! And this breakfast braid looks amazing. I’m sure Jason would be thrilled if he woke up to this!
This breakfast braid looks really delicious!!!! Congratulations to your husband.
It sounds wonderful, I can see why he loved it!
What a great treat for our husband! And a new dishwasher to boot… sounds like a pretty good weekend 🙂
Oh yum sounds wonderful!
Pam – I think I make some pretty good breakfast dishes, but I’m not in a league with you – my heroine. This looks outstanding and I like the Greek flavors.
But look at all of these dirty dishes, who is going to clean up this mess? Oh yeah, new dishwasher, never mind 🙂
Ha ha! I love your comment, Chris! 🙂
Yum! Looks wonderful, Pam! And … easy with that dough pack! Wonderful fillings for a special breakfast!
I’ve been dying to make one of these breakfast braids…i mean seriously it’s such an awesomely complete meal! And it looks like a big stromboli…which has to be a good thing.
Easy and delicious – it can’t get better than that! Hooray for the new dishwasher! If you need a detergent that works well, let me know, and I’ll tell you where I get mine.
if i wanted to thank my husband, i’d make him breakfast too, he loves it. this looks wonderful!
Give me this and the steak tacos and I’d be a happy camper!
Great breakfast/lunch! And so pretty!
OH my gosh, this looks so good. Perfect weekend brunch.
This looks fabulous and a great reward for hard work! I love how the simple braiding makes this look so much tastier.
Excellent combination of ingredients for a breakfast braid.
A protein rich and delicious breakfast, Pam.
What a beautiful braid! And would be fabulous for breakfast or brunch on any day. Yum!
Dear Pam,
How thoughtful and kind of you and what a delightful combo!!
Cheers,
Lia.
Really good idea this pasta for crescent, its a success.
Aren’t you a nice wife?
I wish my hubby knew how to install anything in the home!
Mine is not handy at all.
So I have to spoil my plumber with lots of goodies to get him to do odd jobs around the house. It works!
Oh the power of food!