You’ve caught me bomb making in my galley again and today is all about starting your day with a big bang. Those Taco Bombs from last week’s post were good weren’t they? Didn’t try them yet? Well scoot on over there for JOAN’S TACO BOMBS,then come right back to check out these lovely little breakfast treats.
I made the same yogurt/flour dough from Joan’s Taco Bombs and divided it into 16 pieces this time instead of 8 and liked the size even better, especially since I baked them in my Omnia stove top oven. Eight little bombs per batch. Feel free to use your own dough recipe though or the pre-made commercial type.
If you don’t need all sixteen in one go, try making half the filling and saving the rest of the dough for later. I found the dough keeps well refrigerated for several days. And as with my BREAKFAST BURRITOS any leftover bombs can be wrapped and frozen for 3 months if you decide to make the full recipe.
The feta cheese can easily be swapped for another like grated aged cheddar for a nice bite. And speaking of bite, break out the hot sauce for serving. Nothing tastier than some scrambled eggs and hot sauce. The ‘everything bagel’ seasoning that I sprinkled on these bombs (see Galley Kat Notes in the recipe card) is worth making yourself. Try it on popcorn, mix it with cream cheese for a yummy cracker dip, and for an all ‘round tasty seasoning on just about anything savoury. My fave, sprinkled on baked sweet potato.
I’ve been working on another recipe sent in by one of my Galley Peeps that makes the kitchen smell so heavenly that I may just pre-empt my two next bomb recipes and post it next week. It’s all I can do to keep from diving in. She said it would be perfect for those of us who are ovenless so I’m breaking out my treasured Omnia stove top oven for this one, folks. Check back in with me soon to see what cookin’.
- Omnia stove top oven with rack (optional for conventional oven users). If you don’t have the rack, try scrunching up some aluminum foil and arranging it loosely around the baking pan and setting your bombs on that to cook.
- Cookie sheet or similar baking pan (for conventional oven users)
- Small skillet
- 2 Cups Flour Plus more for rolling out
- 1 Cup Plain Greek yogurt
- 3 Tsp Baking powder
- 1/2 Tsp Salt
- 3 Tbsp Butter (divided)
- 4 Eggs
- 2 Tbsp Milk
- 2 Chopped green onions
- 1 Cup Chopped sweet peppers
- Salt and pepper to taste
- 2 Cups Baby spinach leaves
- 1 Cup Feta cheese Crumbled
- Toppings of choice - see Galley Kat Notes below
- In mixing bowl add flour, baking powder and salt. Stir to combine.
- Add yogurt and blend until dough comes together, adding more flour a tbsp at a time until dough is no longer sticky. Set aside while you cook the filling.
- In a small bowl whisk eggs lightly then whisk in milk until incorporated.
- In a small skillet melt the butter then remove about 1 tbsp and set aside. You’ll be using this for brushing the bombs before baking.
- Stir fry onion and peppers lightly for a minute.
- Add eggs and cook until all of the moisture is evaporated. Like Goldie Locks - not too soft, not to0 hard, just right. You don’t want soggy bombs. Season with salt and pepper
- Remove skillet and let cool while you roll out the dough
- Divide dough into 16 pieces and on a floured surface, roll each as thinly as possible
- Divide the spinach leaves in the centre of each dough round.
- Top each with the egg mixture (a generous tablespoon).
- Top the egg mixture with feta
- Gather the dough up and around the filling, pinching to seal.
- Place seam side down in prepared baking pan, brush with reserved melted butter and sprinkle with topping if using.
For Omnia users
- Cover baking pan, place on pre-heated base plate and cook on high for 5 minutes. Reduce heat to medium low and continue cooking until dough is cooked and slightly browned, about 20-25 minutes.
For conventional oven users
- Place baking pan in pre-heated 375 ° F (190 ° C) oven for 20-25 minutes or until bombs are golden brown.