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Breakfast Minis

Light breakfast minis made with everyday breakfast staples. Perfect for quick mornings, lunchboxes, or snacks.
Shared notes will appear here.
All-Day Breakfast
Mediterranean
Kitchen Pace : 🕒
Servings: 20
Recipe by NAVA Kitchen
Freshly baked breakfast minis made with feta, olives, and dill, stacked on a white plate.
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Ingredients:

  • ½ cup yogurt
  • ½ cup olive oil
  • 1 egg
  • 2½ tsp baking powder
  • ½ tsp salt
  • 2 cups flour
Mixed in:
  • ½ cup feta, crumbled
  • ⅓ cup olives, chopped
  • ⅓ cup fresh dill, chopped
Topping:
  • 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:

Notes:

From the kitchen
  • 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
 
Make it yours
  • 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.
 
At the table
  • 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.

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Nutrition:

Calories: 114 kcal | Carbohydrates: 10 g | Protein: 2 g | Fat: 7 g | Saturated Fat: 2 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 5 g | Trans Fat: 0.001 g | Cholesterol: 13 mg | Sodium: 146 mg | Potassium: 37 mg | Fiber: 0.4 g | Sugar: 0.3 g | Vitamin A: 103 IU | Vitamin C: 1 mg | Calcium: 61 mg | Iron: 1 mg
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