Breakfast Bombs

Course: Breakfast
Servings: 16 Servings
Calories: 129kcal
These tasty little hand pies make the perfect start to your day
Print Recipe


  • 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.


For topping I used my own ‘everything bagel’ topping (2 tbsp each of sesame seeds, onion flakes, poppy seeds, garlic flakes, caraway seeds and coarse sea salt). Mix and keep in a small mason jar.  


Calories: 129kcal | Carbohydrates: 14g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 56mg | Sodium: 219mg | Potassium: 157mg | Fiber: 1g | Sugar: 1g | Vitamin A: 471IU | Vitamin C: 12mg | Calcium: 105mg | Iron: 1mg