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

Prep Time10 mins


  • 1 container of reduced fat 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


  • Remove the crescent roll dough from the container and roll 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.