Egg & Cheese Stuffed Bazlama Bread Recipe
Egg & Cheese Stuffed Bazlama Bread is the kind of breakfast that turns a simple morning into something extraordinary. Imagine a warm, pillowy Turkish flatbread stuffed with golden scrambled eggs, stretchy mozzarella, tangy feta, and just the right touch of fresh parsley. When you toast these pocketfuls until the cheese melts and the bread turns crisp, every bite is a delightful blend of comforting and vibrant flavors. Whether you’re treating yourself to a cozy brunch at home or impressing friends with a Turkish-inspired snack, this easy recipe brings the joy of morning markets right to your own kitchen.
Ingredients You’ll Need
Making Egg & Cheese Stuffed Bazlama Bread is delightfully simple—each ingredient plays a starring role in the taste, texture, and even the color of the final dish. Below, I’ve highlighted why each item is indispensable for creating the signature warmth and satisfaction of this breakfast classic.
- Bazlama flatbreads: Authentic, fluffy Turkish bazlama gives this recipe its heart and soul, but naan or any soft flatbread makes a wonderful substitute in a pinch.
- Large eggs: The protein-packed filling delivers rich flavor and sets the stage for that unmistakable eggy comfort.
- Shredded mozzarella cheese: Melts into gooey, stretchy perfection, binding everything together and adding a mild creaminess.
- Crumbled feta cheese: Brings a tangy, salty bite that cuts through the richness and complements the other cheeses beautifully.
- Butter: For soft, fluffy scrambled eggs with a little extra richness—nothing quite beats butter in your eggs!
- Chopped parsley (optional): Adds a pop of color and herby freshness if you crave something a little green in every bite.
- Salt and black pepper: Essential basics that enhance the flavor of both the eggs and cheese—season to your taste!
- Olive oil for brushing: Brushing the outside ensures the bread gets a luscious, golden crust when griddled.
How to Make Egg & Cheese Stuffed Bazlama Bread
Step 1: Prepare Your Ingredients
Start by gathering every ingredient and setting up a clean workspace. Whisk together your eggs with a good pinch of salt and black pepper. By prepping and organizing early, you’ll breeze through the steps and enjoy a far more relaxed cooking experience!
Step 2: Scramble the Eggs
Melt the butter in a nonstick skillet over medium heat. Pour in your whisked eggs and gently scramble, stirring constantly. Remove the eggs from the heat when they’re just set but still a little soft and glossy—remember, they’ll cook further inside the bazlama. This will keep the filling tender and perfectly moist.
Step 3: Create Bazlama Pockets
Place your bazlama flatbreads on a cutting board. With a sharp knife, carefully slice each one horizontally so you can open it up like a pita. Take your time here; you want to make roomy pockets without tearing the bread, so each bite is full of filling.
Step 4: Stuff the Bazlama
Gently open each pocket and spoon in the scrambled eggs. Sprinkle in shredded mozzarella and crumbled feta, tucking a bit of chopped parsley in if you like. Space out the filling evenly for the perfect egg-cheese ratio in every bite of your Egg & Cheese Stuffed Bazlama Bread!
Step 5: Brush and Toast
Once stuffed, lightly brush the outside of each bazlama pocket with olive oil. Heat your skillet or griddle over medium heat, then place the sandwiches seam side up. Cook for about 2 to 3 minutes per side until the outside is golden and crispy, and the cheese inside has fully melted.
Step 6: Serve and Enjoy
Let the stuffed bazlama cool for just a minute before cutting each pocket in half or quarters—this makes them easy to handle and oh-so-inviting. Serve warm for the ooey, gooey, melty perfection that makes Egg & Cheese Stuffed Bazlama Bread completely irresistible.
How to Serve Egg & Cheese Stuffed Bazlama Bread
Garnishes
A sprinkle of fresh chopped parsley adds a splash of color and a hint of brightness to the rich, cheesy filling. You could also try dusting with a bit of smoked paprika or drizzling with a little chili oil for a gentle kick. These finishing touches make each stuffed bazlama look as good as it tastes!
Side Dishes
Egg & Cheese Stuffed Bazlama Bread pairs beautifully with a light tomato-cucumber salad or some tangy pickled vegetables to balance out the richness. A dish of Greek yogurt on the side is also delicious, or you might add a small bowl of olives for a Mediterranean twist.
Creative Ways to Present
For brunch gatherings, cut each stuffed bazlama into wedges and arrange on a wooden board with dipping sauces—think spiced yogurt or herbed olive oil. For a grab-and-go breakfast, wrap each pocket in parchment for easy munching. Little ones especially love when these are sliced into dippable fingers!
Make Ahead and Storage
Storing Leftovers
If you find yourself with a few leftovers (it’s rare!), wrap each cooled stuffed bazlama tightly in foil or place in an airtight container. They’ll keep well in the fridge for up to two days without losing their texture or flavor.
Freezing
Egg & Cheese Stuffed Bazlama Bread is surprisingly freezer-friendly. Wrap each portion snugly in plastic wrap, then foil, and freeze for up to one month. When you’re ready to enjoy, thaw overnight in the fridge for best results.
Reheating
For the crispiest results, reheat the stuffed bazlama in a toaster oven or on a dry skillet over medium heat. This will revive the bread’s golden crunch and remelt the cheese. Avoid microwaving if you can, as this can make the bread a bit chewy.
FAQs
Can I use pita bread or naan instead of bazlama?
Absolutely! While bazlama delivers that classic Turkish flavor and fluffiness, both pita and naan make excellent pockets for this recipe. Just choose whichever is easiest to find locally.
How do I keep my eggs from overcooking inside the bread?
Be sure to scramble the eggs until they’re just barely set in the pan. Since they’ll continue to cook a little inside the bazlama as you toast it, starting with slightly soft eggs gives you a creamy, luscious filling every time.
What other cheeses can I use?
Mozzarella and feta are a classic combo, but don’t hesitate to mix things up! Try cheddar for a sharper bite, or add a sprinkle of cheddar jack or goat cheese for extra tang and creaminess in your Egg & Cheese Stuffed Bazlama Bread.
Can I add vegetables or meat to the filling?
Definitely! Chopped spinach, sautéed onions, mushrooms, or diced ham or cooked sausage all make fantastic additions. Just be sure the veggies are already cooked and drained so your filling doesn’t get soggy.
Is Egg & Cheese Stuffed Bazlama Bread good for meal prep?
Yes, it’s a superb candidate for meal prepping. Prepare and freeze or refrigerate ahead, then reheat when you need a quick, hearty breakfast or lunch that feels handmade and fresh.
Final Thoughts
If you’re looking for a breakfast or brunch that’s both comforting and a little bit special, Egg & Cheese Stuffed Bazlama Bread is truly worth a try. Every bite is warm, gooey, and satisfying—the kind of food that makes mornings brighter and friends ask for seconds. Give it a go and watch it become a household favorite!
Print
Egg & Cheese Stuffed Bazlama Bread Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Indulge in the deliciousness of Egg & Cheese Stuffed Bazlama Bread, a Turkish-inspired breakfast treat that combines fluffy scrambled eggs, gooey mozzarella, and tangy feta cheese stuffed inside warm bazlama flatbreads.
Ingredients
Bazlama Bread:
- 2 large bazlama flatbreads
Stuffed Fillings:
- 4 large eggs
- 1 cup shredded mozzarella cheese
- 1/2 cup crumbled feta cheese
- 2 tablespoons butter
- 2 tablespoons chopped parsley (optional)
- Salt and black pepper to taste
- Olive oil for brushing
Instructions
- Preheat and Scramble Eggs: Preheat a skillet. Whisk eggs with salt and pepper. Scramble until slightly soft. Set aside.
- Prepare Bazlama: Cut bazlama flatbreads in half horizontally to create pockets. Fill with scrambled eggs, cheeses, and parsley.
- Cook Stuffed Bazlama: Brush with olive oil and cook on skillet until golden and cheese melts, 2-3 minutes per side. Serve warm.
Notes
- You can add chopped spinach, sautéed onions, or cooked sausage for extra flavor.
- This recipe also works well with store-bought naan or flatbread if bazlama is unavailable.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Turkish-Inspired
Nutrition
- Serving Size: 1 stuffed half
- Calories: 350
- Sugar: 2g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 205mg
