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.

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.

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

Prep Time: 10 min.

Cook Time: 15-17 min.

Total Time: 25-27 min.

Ingredients:

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

Directions:

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.

Recipe and photos by For the Love of Cooking.net

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23 Responses to “Breakfast Braid with Eggs, Roasted Pepper, Spinach, and Feta”

  1. 1

    Breakfast Braid with Roasted Pepper, Spinach, and Feta | My Best Cookbook — February 17, 2013 @ 8:50 pm

    [...] Print Save [...]

  2. 2

    Chung-Ah | Damn Delicious — February 18, 2013 @ 1:23 am

    Congrats on the new dishwasher! And this breakfast braid looks amazing. I’m sure Jason would be thrilled if he woke up to this!

    [Reply]

  3. 3

    Carmen Rosa — February 18, 2013 @ 1:38 am

    This breakfast braid looks really delicious!!!! Congratulations to your husband.

    [Reply]

  4. 4

    The Café Sucré Farine — February 18, 2013 @ 3:57 am

    It sounds wonderful, I can see why he loved it!

    [Reply]

  5. 5

    Jenn — February 18, 2013 @ 5:25 am

    What a great treat for our husband! And a new dishwasher to boot… sounds like a pretty good weekend :)

    [Reply]

  6. 6

    Peggy Recker — February 18, 2013 @ 8:32 am

    Oh yum sounds wonderful!

    [Reply]

  7. 7

    Larry — February 18, 2013 @ 8:45 am

    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.

    [Reply]

  8. 8

    Chris — February 18, 2013 @ 8:57 am

    But look at all of these dirty dishes, who is going to clean up this mess? Oh yeah, new dishwasher, never mind :)

    [Reply]

    • Kim in MD replied: — February 18th, 2013 @ 3:39 pm

      Ha ha! I love your comment, Chris! :-)

      [Reply]

  9. 9

    Susan — February 18, 2013 @ 1:02 pm

    Yum! Looks wonderful, Pam! And … easy with that dough pack! Wonderful fillings for a special breakfast!

    [Reply]

  10. 10

    Joanne — February 18, 2013 @ 1:42 pm

    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.

    [Reply]

  11. 11

    Marjie — February 18, 2013 @ 2:15 pm

    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.

    [Reply]

  12. 12

    teresa — February 18, 2013 @ 4:24 pm

    if i wanted to thank my husband, i’d make him breakfast too, he loves it. this looks wonderful!

    [Reply]

  13. 13

    Blond Duck — February 18, 2013 @ 6:17 pm

    Give me this and the steak tacos and I’d be a happy camper!

    [Reply]

  14. 14

    Andrea@WellnessNotes — February 18, 2013 @ 6:21 pm

    Great breakfast/lunch! And so pretty!

    [Reply]

  15. 15

    Gwen @SimplyHealthyFamily — February 18, 2013 @ 6:43 pm

    OH my gosh, this looks so good. Perfect weekend brunch.

    [Reply]

  16. 16

    Rhonda — February 18, 2013 @ 7:09 pm

    This looks fabulous and a great reward for hard work! I love how the simple braiding makes this look so much tastier.

    [Reply]

  17. 17

    Words Of Deliciousness — February 18, 2013 @ 8:08 pm

    Excellent combination of ingredients for a breakfast braid.

    [Reply]

  18. 18

    Angie@Angie's Recipes — February 18, 2013 @ 9:06 pm

    A protein rich and delicious breakfast, Pam.

    [Reply]

  19. 19

    Anne ~ Uni Homemaker — February 18, 2013 @ 10:30 pm

    What a beautiful braid! And would be fabulous for breakfast or brunch on any day. Yum!

    [Reply]

  20. 20

    Lia — February 19, 2013 @ 2:57 am

    Dear Pam,
    How thoughtful and kind of you and what a delightful combo!!
    Cheers,
    Lia.

    [Reply]

  21. 21

    Pepper — February 20, 2013 @ 11:31 pm

    Really good idea this pasta for crescent, its a success.

    [Reply]

  22. 22

    vanillasugarblog — February 25, 2013 @ 3:59 pm

    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!

    [Reply]

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