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Breakfast Braid with Eggs, Roasted Pepper, Spinach, and Feta

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 special lunch. I grabbed some crescent rolls out of the fridge along with some eggs, roasted bell pepper, spinach, and feta cheese. 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. 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.

Breakfast Braid with Eggs, Roasted Pepper, Spinach, and Feta

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 a skillet over medium heat and coat it with cooking spray. 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.

Breakfast Braid with Eggs, Roasted Pepper, Spinach, and Feta

Fold the ends over the filling then starting at one end, fold alternating strips at an angle across the filling.

Breakfast Braid with Eggs, Roasted Pepper, Spinach, and Feta

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.

Breakfast Braid with Eggs, Roasted Pepper, Spinach, and Feta

Breakfast Braid with Eggs, Roasted Pepper, Spinach, and Feta

Breakfast Braid with Eggs, Roasted Pepper, Spinach, and Feta

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Breakfast
Cuisine: American
Servings: 2
Author: Pam / For the Love of Cooking

Equipment

Ingredients

  • 1 container of crescent roll dough rolled into a ball
  • Cooking spray
  • 5 eggs
  • 1 tbsp milk
  • Sea salt and freshly cracked pepper to taste
  • Dill to taste
  • 2 tbsp roasted bell pepper
  • 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 a skillet over medium heat and coat it with cooking spray. 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.
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23 Comments

  1. 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.

  2. 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.

  3. 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.

  4. 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!