Breakfast Minis
Ingredients:
- ½ cup yogurt
- ½ cup olive oil
- 1 egg
- 2½ tsp baking powder
- ½ tsp salt
- 2 cups flour
- ½ cup feta, crumbled
- ⅓ cup olives, chopped
- ⅓ cup fresh dill, chopped
- egg yolk + splash olive oil
- optional nigella/sesame
Method:
Start Cooking- Preheat oven to 350°F / 180°C. Line a baking tray with parchment.
- In a large bowl, whisk yogurt, olive oil, egg, and salt.
- Stir in baking powder.
- Add feta, olives, and dill. Mix to coat everything.
- Add flour gradually until a soft, non-sticky dough forms.
- Knead gently just until combined. Do not overwork.
- Divide into golf-ball size pieces. Roll lightly and place on tray. Press very gently with your palm.
- Brush tops with egg yolk mixture. Sprinkle seeds if using.
- Bake 25 – 30 minutes, until lightly golden.
- Rest 10 minutes before serving. Bon appétit.
Kitchen Tools:
- Baking sheet with lined parchment
Notes:
- Add feta, olives, and dill before the flour for easier mixing.
- The dough should feel soft and pillowy. Slightly sticky is okay for lighter breakfast minis.
- Bake on the middle rack for even browning.
- For deeper color, brush with egg yolk mixed with a little olive oil.
- Store in an airtight container on the counter for up to 24 hours, or refrigerate sealed tightly for up to 3 days and let sit at room temperature for 10 minutes
- Skip feta and add shredded mozzarella for a milder version.
- Add finely chopped spinach or scallions.
- Shape slightly larger and slice for mini breakfast sandwiches.
- Add a pinch of chili flakes for gentle heat.
- Great for quick, on-the-go breakfasts on their own.
- Serve with sliced tomatoes, cucumbers, and olives at the table.
- A nourishing lunchbox or snack option.
Nutrition:
FROM THE PANTRY
Breakfast minis
WHY WE LOVE IT
Everything comes together in one soft, savory bite: yogurt dough, olive oil, feta, olives, and fresh dill. These breakfast minis are nourishing, flavorful, and easy to grab on the go, making them perfect for mornings, lunchboxes, or snacks any time of day.
A LITTLE STORY
Feta is an ancient, brine-aged Greek cheese protected by EU law, while olives represent a staple Mediterranean “trinity” ingredient, and dill is a versatile herb with entirely edible parts. Together, they offer high-calcium, antioxidant-rich, and flavorful, savory profiles perfect for salads, mezze platters, and Mediterranean cuisine.
DID YOU KNOW?
Feta: A nutrient-dense cheese rich in calcium and vitamin B12, feta also contains beneficial bacteria that may support gut health.
Olives: Most of the calories in olives come from healthy monounsaturated fats, and their oleic acid and vitamin E are known to support skin health.
Dill: With its fresh, citrusy, slightly grassy flavor, dill pairs beautifully with the salty tang of feta and the richness of olives.
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