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Indian Breakfast Puffs

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Indian Breakfast Puffs
  • Prep Time 30 min
  • Total Time 30 min
  • Servings 12
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Indian Breakfast Puffs

Egg, bacon, peppers, and cauliflower with a dash of Indian spices, rolled up and baked!

Ingredients

6
slices bacon
1/2
head of cauliflower
1
red bell pepper
1
tablespoon curry powder
4
ounces grated cheese
6
eggs
1
package Pillsbury™ refrigerated artisan pizza crust with whole grain
Tamarind chutney for dipping

Directions

  • 1 Preheat oven to 400ºF. Lay your bacon on a baking sheet and cook about 12 minutes until browned. Chop up your cauliflower and red pepper. Remove the bacon from the tray and add the veggies. Toss the veggies in the bacon fat and return to the oven. Cook about 10 minutes.
  • 2 Chop bacon. In a large bowl, toss your bacon and veggies with the curry powder and cheese.
  • 3 Beat the eggs and cook/scramble until just barely set. Toss in the bowl with the veggies and mix well.
  • 4 Lay out your bread and slice into 12 triangles. Fold the long end of the triangle onto itself to create a pocket. Fill the pocket with the filling and fold the edge over to create a Robin Hood hat-shaped bread. Place on a lightly oiled pan and bake for about 8-10 minutes.
  • 5 Serve with the chutney.
See Step By Step

Step By Step  

Like Indian samosas, but with breakfast ingredients. Fun finger food to start the day!

As prepared by The Food in my Beard,

Pizza crust is filled with eggs, bacon, red bell pepper, cauliflower and Indian spices in this fun take on breakfast.

One of my favorite Indian treats is a stuffed snack called samosa. Almost every time I go to an Indian market for groceries, I end up getting suckered into buying one or two of them because they often have them sitting by the register looking extra delicious and tempting.

My favorite samosa has potato, cauliflower and peas in it, and last time I was eating one, I thought it might be good with egg. 

I took this idea one step further with these Indian Breakfast Puffs, adding some bacon and peppers along with the eggs and the traditional cauliflower.

For the breading I used a Pillsbury Whole Grain Pizza Dough that tasted great with the other breakfast ingredients.

 

Indian Breakfast Puffs

To get started, quickly roast off the cauliflower and peppers just to soften them a bit. I did this in the same pan that I cooked the bacon in just to add some extra bacon flavor to the veggies.

 

Indian Breakfast Puffs

Mix the veggies in a bowl with the bacon, some cheese, and lightly scrambled eggs. Mix in a tablespoon of curry powder.

 

Indian Breakfast Puffs

Spread out the pizza dough and roll it slightly thinner. Cut it into 12 triangles.

 

Indian Breakfast Puffs

Fold the long edge onto itself to form a pocket, then stuff some filling in. Fold over the back edge to finally close the puff.

 

Indian Breakfast Puffs

These tasted great with a tamarind chutney, but you could go ahead and use ketchup if you want!

 

Dan Whalen goes to a lot of Indian markets. He has been blogging for over 6 years at The Food in My Beard. Check Dan's Tablespoon profile often to try his recipes with creative international spins!

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Nutrition Information 
No nutrition information available for this recipe
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