If you love a breakfast that’s bold, flavorful, and sure to make your morning shine, you absolutely have to try Egg & Cheese Stuffed Bazlama Bread. This Turkish-inspired treat is an irresistible marriage of textures: fluffy Bazlama bread with a gooey center of creamy eggs and melted cheeses, crisped to perfection on the stovetop. One bite is all it takes to see why this recipe is so beloved—whether you’re after a comforting brunch, a fun snack, or an impressive breakfast for guests.
Ingredients You’ll Need
This beautiful Egg & Cheese Stuffed Bazlama Bread relies on just a handful of kitchen staples, each one chosen for maximum impact. From rich eggs to tangy feta, every ingredient brings a little something special to the table—making each bite a true delight.
- Bazlama bread (1 large, halved horizontally): This pillowy Turkish flatbread acts as the perfect vehicle for stuffing—soft inside, slightly crisp outside.
- Large eggs (4): They form the luscious base of your filling and help bind everything together.
- Shredded mozzarella cheese (1 cup): Adds wonderful meltiness and creaminess throughout the stuffing.
- Crumbled feta cheese (1/2 cup): Brings a savory tang and salty punch that really wakes up the bread and eggs.
- Butter (2 tablespoons): Ensures a golden, crispy crust and infuses richness with every bite.
- Olive oil (1 tablespoon): Helps sauté the eggs gently for a silkier texture.
- Salt (1/4 teaspoon): Brings out all the natural flavors and ties together the filling.
- Black pepper (1/4 teaspoon): A subtle kick that elevates the overall flavor.
- Red pepper flakes (1/4 teaspoon, optional): For a gentle heat that won’t overpower—perfect for daring palates.
- Chopped fresh parsley (1 tablespoon, optional): A pop of color and freshness to finish things off with a flourish.
How to Make Egg & Cheese Stuffed Bazlama Bread
Step 1: Prepare the Bazlama Bread
Start by laying your Bazlama bread flat on a cutting board. With a sharp serrated knife, carefully slice it in half horizontally to create two even layers—a top and a bottom piece. This gentle move sets the stage for the magic to come, so take your time and try to keep each half evenly thick for a perfect sandwich effect.
Step 2: Whisk & Season the Eggs
In a medium mixing bowl, crack in the eggs and add salt, black pepper, and those optional red pepper flakes if you’re in the mood for a little zip. Whisk energetically until the eggs are fully combined and look slightly frothy—this ensures a pillowy-soft bite once cooked.
Step 3: Cook the Eggs
Set a nonstick skillet over medium heat and pour in the olive oil. Once shimmering, pour in your seasoned eggs, letting them sit for a moment before gently stirring. The goal is to achieve soft, slightly set curds; you don’t want dry scrambled eggs here, so remove them from the heat with a little moisture left. While still warm, mix in the mozzarella and feta cheeses, letting the residual heat start melting everything together for the ultimate creamy filling.
Step 4: Assemble the Stuffed Bazlama
Take the bottom half of your Bazlama bread and evenly spread the egg and cheese mixture all over. Get into every nook and cranny, going all the way to the edges so each bite is loaded with flavor. Gently place the top half of the bread over the filling, pressing delicately to seal everything inside.
Step 5: Toast to Perfection
Heat the butter in a large skillet or griddle over medium heat. Swirl it around to coat the entire surface, then carefully lay the stuffed Bazlama sandwich in the pan. Cook for 3 to 4 minutes per side, pressing down occasionally to help the crust get gorgeously golden and crisp while the cheeses inside fully melt. Once both sides are beautifully toasted, transfer to a cutting board and let it rest for a couple minutes to set.
Step 6: Slice and Serve
After a brief rest, slice your Egg & Cheese Stuffed Bazlama Bread into wedges—think pizza-slice style—and get ready for the cheese pulls! If you love a fresh touch, sprinkle with chopped parsley just before serving. Every slice should burst with contrasting textures: crispy, creamy, and heavenly.
How to Serve Egg & Cheese Stuffed Bazlama Bread
Garnishes
A handful of chopped fresh parsley adds a vivid visual spark and a touch of herbal coolness to contrast the richness of the filling. If you’re feeling adventurous, a tiny sprinkle of extra red pepper flakes, sesame seeds, or a dusting of sumac brings extra flair and flavor to your Egg & Cheese Stuffed Bazlama Bread.
Side Dishes
Pair your wedges with simple sides like sliced cucumbers, vine-ripened tomatoes, or a cool cucumber-yogurt salad for that classic Turkish breakfast feel. A handful of marinated olives, a dollop of garlicky labneh, or a small green salad rounds out the table and balances the savory warmth of the dish.
Creative Ways to Present
Try serving your Egg & Cheese Stuffed Bazlama Bread in a cast-iron skillet for a rustic look, stacked artfully on a wooden board for guests to grab, or cut into smaller wedges for a party-ready appetizer platter. For brunch gatherings, offer a mix of toppings or dipping sauces on the side and let everyone personalize their perfect bite.
Make Ahead and Storage
Storing Leftovers
To keep your Egg & Cheese Stuffed Bazlama Bread tasting fresh, let any leftovers cool completely before wrapping them tightly in foil or food wrap. Store in an airtight container in the refrigerator for up to 3 days—just be sure the bread is well covered to lock in the flavor and moisture.
Freezing
If you want to enjoy this treat another time, slice the cooked bread into wedges and wrap each piece individually in plastic wrap, followed by foil. Pop the bundles in a freezer-safe bag and freeze for up to one month. When you’re ready to enjoy, simply thaw overnight in the fridge.
Reheating
To revive the magic, warm leftovers in a skillet over medium-low heat or place in a 350°F oven for about 8–10 minutes, until heated through and crisp outside. Avoid microwaving, as it can make the bread soggy—your patience will be rewarded with oozy centers and a crunchy outside every time!
FAQs
Can I use a different type Breakfast
Yes! While Bazlama is uniquely soft and chewy, you can substitute naan or any soft, thick flatbread for a similar texture. Just make sure it’s sturdy enough to hold the filling without falling apart.
What cheeses work best besides mozzarella and feta?
You can experiment with cheddar, provolone, fontina, or even a combo of Swiss and ricotta for a fun twist. The goal is to balance melty creaminess with a bit of salty tang for a perfect Egg & Cheese Stuffed Bazlama Bread.
How do I stop the filling from leaking out while cooking?
Make sure your bread is evenly sliced and press the top layer gently onto the filling. Use a wide spatula to carefully flip, and don’t rush—cooking at medium heat helps seal everything in without scorching the crust.
Is this recipe kid-friendly?
Absolutely! Kids love the cheesy goodness, and you can dial back the pepper flakes for milder palates. It’s also a fun dish for little hands to help assemble before toasting.
Can I add more veggies or protein to the filling?
Definitely! Try sautéed spinach, mushrooms, bell peppers, or even cooked sausage or chopped ham mixed into the eggs for a heartier, customized take on Egg & Cheese Stuffed Bazlama Bread.
Final Thoughts
There’s something genuinely joyful about making and sharing Egg & Cheese Stuffed Bazlama Bread—it’s welcoming, satisfying, and always draws a crowd. Whether you stick to the classic version or start riffing with extra veggies and toppings, don’t hesitate to give this recipe a try. Your breakfast table will thank you!
Print
Egg & Cheese Stuffed Bazlama Bread Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: Turkish-Inspired
- Diet: Vegetarian
Description
Enjoy a delicious and satisfying breakfast with this Egg & Cheese Stuffed Bazlama Bread recipe. A Turkish-inspired dish featuring a flavorful combination of eggs, mozzarella, and feta cheese stuffed inside Bazlama bread and cooked until golden and crispy.
Ingredients
Bazlama Bread:
- 1 large Bazlama bread (Turkish flatbread), halved horizontally
Egg & Cheese Mixture:
- 4 large eggs
- 1 cup shredded mozzarella cheese
- 1/2 cup crumbled feta cheese
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Slice the Bazlama Bread: Carefully slice the Bazlama bread in half horizontally to create a top and bottom piece. Set aside.
- Prepare the Egg Mixture: Whisk the eggs with salt, pepper, and red pepper flakes in a medium bowl. Cook the eggs in olive oil in a skillet until just set. Remove from heat and mix in mozzarella and feta cheeses.
- Stuff the Bread: Spread the egg and cheese mixture over the bottom half of the Bazlama. Place the top half back on and press gently.
- Cook the Stuffed Bread: Heat butter in a skillet, then cook the stuffed bread for 3–4 minutes per side until golden and cheese is melted.
- Serve: Let the bread rest, slice into wedges, and garnish with parsley if desired. Serve warm.
Notes
- You can substitute cheddar or provolone for mozzarella.
- Enhance with sautéed spinach or cooked sausage for a heartier meal.
- Perfect for breakfast or brunch.
Nutrition
- Serving Size: 1 wedge
- Calories: 345
- Sugar: 1g
- Sodium: 510mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 210mg
