Gluten Free Greek Breakfast Bread Recipe
This is how my mind works.
I was looking through an issue of Donna Hay magazine and saw a recipe for breakfast bread. It was lovely-looking yeasty dough with eggs cracked on top and baked. This made me think of Greek Easter Bread (bread with hardboiled eggs baked into it). Which made me think of my friend Angie (she is Greek). This made me think of South Africa (she is going there in a couple weeks). Which made me think of elephants (I was charged by elephants when I was in Africa) and that, in turn, reminded me I need to buy new running shoes (elephants chasing, me running…) and that reminded me that my hubby has a pair of shoes he needs to return. I then thought of Nordstrom, which in turn made me think about Angie again (she likes to shop) which made me think of coffee (we are supposed to meet up for coffee later). Coffee made me think of my friend Anita (she has a great coffee maker) which reminded me that it was my turn to host Anita and her hubby for brunch.
Which brought me back to breakfast bread.
If all that mental bouncing around made you feel like taking a Dramamine, welcome to my world!
So I decided to try out my own, gluten free version of breakfast bread, just simpler and with a Greek flair.
Instead of making yeast dough, I simply used Kinnikinnick Kinni-Kwik Bread & Bun Mix (ready in about 4 minutes!) I cracked on some eggs, sprinkled on feta cheese, tomatoes and oregano and in less than half an hour had an entertaining-worthy masterpiece that has everything you want in a breakfast!
This Gluten Free Greek Breakfast Bread recipe technically serves four people but I ate half myself. That fact made me realize I really need to exercise, which reminded me about those running shoes, which made me think of Nordstrom, which made me think of … I gotta go! I’m late for coffee with Angie!
- 1½ cups Kinnikinnick Kinni-Kwik Bread & Bun Mix
- 1 cup water
- 4 large eggs
- 9 grape tomatoes halved
- 2 ounces feta cheese crumbled (omit for dairy free)
- ¼ cup kalamata olives pitted and chopped
- 2 teaspoons fresh oregano leaves
- 1 tablespoon olive oil plus more for drizzling
- Salt and pepper
Preheat oven 425 degrees. Crumple a piece of parchment paper, flatten it back out again and line an 8 inch square baking pan with it.
Combine the Kinnikinnick Kinni-Kwik Bread & Bun Mix with the water, mix on low to combine, then increase mixer speed to high and beat for 2 minutes. Spread the dough into the pan evenly with a wet spatula. Using a wet spoon, create 4 indentations in the dough. Crack an egg into each indentation. Sprinkle on the tomatoes, feta, olives and oregano. Drizzle 1 tablespoon of olive oil over the top and sprinkle with some salt and pepper.
Bake for 20 minutes or until the bread is browned and the egg whites have set.
Drizzle each serving with a little more olive oil and a touch more salt and pepper if desired.
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