Egg and Cheese Stuffed Bazlama

Oh wow, have you ever tried egg and cheese stuffed bazlama? It’s so warm and soft, with melty cheese inside! I couldn’t stop at just one.

The eggs make it so fluffy and the cheese is all gooey. It’s like a big, cheesy pancake! I made it for breakfast, and it was the best.

I love how the cheese pulls apart when you break it open. The eggs make it taste so good. You’ll want to eat it for breakfast or lunch, or anytime!

Let’s make this bazlama together! It’s easy, fun, and super tasty!

Why You’ll Love This Recipe

• Reader Favorite: One bite of this egg and cheese stuffed bazlama, and you’ll understand why it’s a beloved comfort food!
• Flavor-packed: The combination of crumbled feta, eggs, and spices creates a mouthwatering filling that blends perfectly with the soft, slightly chewy bazlama.
• Quick to Make: From start to finish, this dish can be ready in about 45 minutes — perfect for busy mornings or a quick dinner!
• Perfectly Customizable: Add your favorite toppings and spices to make this dish your own, whether it’s extra hot sauce, avocado, or fresh herbs.
• Great for Meal Prep: Make a batch of these stuffed bazlamas and have a ready-to-eat, tasty meal whenever you need it.

Required Kitchen Tools

Here’s what you’ll need to make this tasty stuffed bazlama:

• Large Mixing Bowl: For mixing the ingredients for the dough.
• Rolling Pin: To roll out the bazlama dough.
• Skillet or Griddle: To cook the stuffed bazlama and give it that crispy texture.
• Small Pan: For frying the egg mixture.
• Spatula: For flipping the bazlama.
• Knife: To slice the stuffed bazlama and garnish with fresh toppings.
• Bowl for Garnishing: To serve your dish with cherry tomatoes or red pepper slices.

Ingredients

The dough for bazlama is simple and requires just a few pantry staples. These ingredients will help you make soft, pillowy bazlama bread to stuff with your flavorful filling:

• Flour: You’ll need all-purpose flour to create the dough’s structure.
• Warm Milk: This adds softness to the dough and helps activate the yeast.
• Olive Oil: Adds richness and makes the bread even softer.
• Instant Dry Yeast: Essential for the dough to rise and become light and fluffy.
• Sugar: A little sugar helps activate the yeast and promotes the rise.
• Salt: Brings out the flavor in the dough and balances the sweetness from the sugar.

Ingredients for the Stuffing (For 1 bazlama bread)

Now for the delicious stuffing that takes this recipe to the next level! The filling consists of savory eggs, feta cheese, and sweet red pepper sauce. This combination is both creamy and flavorful, creating the perfect pairing with the bazlama.

• Organic Eggs: Fresh, organic eggs are key for making a creamy, rich filling.
• Yogurt: Adds creaminess and a slight tang to the egg mixture.
• Olive Oil: Used for sautéing the eggs and ensuring they cook to perfection.
• Sweet Red Pepper Sauce: This adds a depth of flavor and a slight sweetness to complement the eggs.
• Crumbled Feta Cheese: The tanginess of feta adds the perfect contrast to the creamy eggs.
• Cherry Tomatoes or Red Pepper Slices: For garnish, adding a pop of color and freshness.
• Dill: A touch of fresh dill brings a fragrant herbal note to balance out the richness of the eggs and cheese.
• Red Pepper Flakes: For a little extra heat if you like your food spicy.

Variations for Egg and Cheese Stuffed Bazlama

• Spicy Stuffing: If you want a kick of heat, try adding chopped green chilies or a bit of sriracha to your egg mixture.
• Herb-Infused: Add chopped fresh herbs like parsley, basil, or thyme to your egg filling for an extra burst of flavor.
• Use Different Cheese: You can swap the feta for other cheeses like mozzarella or cheddar for a different flavor profile.
• Add Vegetables: You can sneak in some sautéed spinach, mushrooms, or bell peppers to the stuffing for added nutrition and flavor.
• Vegan Option: Replace the eggs with tofu scramble and the feta with vegan cheese to make this dish plant-based.

Step-by-Step Instructions

Now that we have everything ready, let’s get started with making this delicious Egg and Cheese Stuffed Bazlama.

1. Prepare the Dough

To begin, you’ll want to make the dough for the bazlama:

1. In a large mixing bowl, combine 2 ½ cups of flour, 1 packet of instant dry yeast, 1 teaspoon of sugar, and a pinch of salt. Mix everything together until well incorporated.
2. Slowly add 1 cup of warm milk, stirring constantly until the dough begins to come together.
3. Add 2 tablespoons of olive oil and mix until the dough is smooth and slightly sticky. If it’s too sticky, add a little more flour, 1 tablespoon at a time, until the dough reaches the right consistency.
4. Knead the dough on a floured surface for about 5 minutes until it’s soft and elastic.
5. Place the dough in a greased bowl and cover it with a clean kitchen towel. Let it rise for about 30 minutes or until doubled in size.

2. Prepare the Egg and Cheese Stuffing

While your dough is rising, you can prepare the egg and cheese stuffing:

1. Heat 1 tablespoon of olive oil in a small pan over medium heat.
2. Crack the eggs into a bowl and whisk them with 2 tablespoons of yogurt, 1 tablespoon of sweet red pepper sauce, and a pinch of salt and pepper.
3. Pour the egg mixture into the pan and cook, stirring occasionally, until the eggs are scrambled and cooked through (about 3-4 minutes).
4. Once the eggs are cooked, remove them from the heat and stir in ½ cup of crumbled feta cheese. Set the mixture aside to cool.

3. Roll Out the Bazlama

Once your dough has risen:

1. Punch down the dough to release any air bubbles, then divide it into 8-10 equal portions.
2. Roll each portion into a ball and then flatten it out into a circle about 6 inches in diameter using a rolling pin.
3. Make sure the dough is not too thin; you want it to have a little thickness so it can hold the stuffing inside.

4. Stuff the Bazlama

Now it’s time to stuff and cook the bazlama:

1. Place a generous spoonful of the egg and feta mixture in the center of each flattened dough circle.
2. Fold the edges of the dough up over the filling, pinching them together to seal. Make sure the filling is fully enclosed.
3. Heat a skillet or griddle over medium heat and lightly grease it with olive oil.
4. Place the stuffed bazlama in the skillet and cook for 2-3 minutes on each side, or until golden brown and crispy. Be sure to flip carefully to avoid the filling spilling out.

5. Garnish and Serve

Once your egg and cheese stuffed bazlamas are cooked to golden perfection, it’s time to serve:

1. Garnish with fresh dill, cherry tomatoes, or red pepper slices.
2. Optionally, sprinkle a pinch of red pepper flakes on top for a little added heat.
3. Serve immediately while warm, and enjoy the gooey, cheesy, and flavorful stuffed bazlama!

How to Serve Egg and Cheese Stuffed Bazlama

This dish is incredibly versatile and can be enjoyed in various ways. Here are some ideas on how to serve:

• For Breakfast: Serve your stuffed bazlama with a side of fresh fruit and a cup of coffee for a delicious and filling start to your day.
• For Lunch or Dinner: Pair with a light salad or serve alongside roasted vegetables for a well-rounded meal.
• As a Snack: Perfect for a savory afternoon snack or picnic treat, especially when paired with a refreshing drink.
• For Meal Prep: Make a large batch of stuffed bazlama and store them in the refrigerator for up to 3 days. Reheat in a skillet for a crispy, warm meal.

Storing Egg and Cheese Stuffed Bazlama

If you happen to have leftovers, here’s how to store them:

• Leftover Stuffed Bazlama: Store any leftover bazlama in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet to restore the crispy texture.
• Freezing: You can also freeze the stuffed bazlama for up to 1 month. Wrap each bazlama tightly in plastic wrap or foil, then place them in a freezer bag. Reheat in the oven or on the stovetop when you’re ready to enjoy.

2. How to Make the Dough for Egg and Cheese Stuffed Bazlama

Creating the perfect dough is key to ensuring that your stuffed bazlama turns out soft and delicious. The dough is light and fluffy on the inside, with a slightly crispy outer layer that holds the flavorful filling. It’s quite simple to make and doesn’t require much hands-on time, but it does need to rise to develop that perfect texture.

1. Activate the Yeast

Start by activating the yeast. In a bowl, combine 1 packet of instant dry yeast, 1 teaspoon of sugar, and 1 cup of warm milk (around 110°F or 43°C). Stir gently until the yeast and sugar are dissolved in the warm milk. Let it sit for about 5 minutes until the mixture becomes frothy. This step is crucial to ensure that the yeast is active and will cause the dough to rise properly. If the mixture doesn’t foam up, it could mean the yeast is expired or the milk was too hot or too cold.

2. Mix the Dry Ingredients

In a large bowl, sift 2 ½ cups of all-purpose flour and a pinch of salt. The flour needs to be smooth and free of lumps. Sifting helps the flour mix more easily with the yeast and gives the dough a lighter texture.

3. Combine Wet and Dry Ingredients

Once your yeast mixture is frothy, slowly pour it into the bowl with the flour and salt. Add 2 tablespoons of olive oil to the mixture. Use a spoon or your hands to mix everything together. As the flour absorbs the wet ingredients, the dough will begin to form. At this stage, the dough may still be a little sticky. If necessary, add small amounts of flour until the dough is smooth and no longer sticky.

4. Knead the Dough

Once the dough starts to come together, transfer it onto a clean, floured surface. Begin kneading the dough with the palms of your hands, pushing it away from you, folding it over, and then turning it. Continue kneading for about 5 minutes. The goal is to work the dough until it is smooth, elastic, and no longer sticky. You’ll know it’s ready when you can poke it gently, and it springs back.

5. Let the Dough Rise

Once your dough is ready, shape it into a ball and place it in a lightly greased bowl. Cover the bowl with a clean kitchen towel or plastic wrap. Let the dough rise in a warm, draft-free area for about 30 minutes to 1 hour. The dough should double in size during this time. This process allows the yeast to work, making the dough light and airy.

3. Prepare the Filling for Egg and Cheese Stuffed Bazlama

While the dough is rising, you can prepare the delicious egg and cheese filling. This filling is what makes the bazlama so irresistible. It’s creamy, savory, and has the perfect balance of flavors thanks to the crumbled feta cheese, eggs, and red pepper sauce.

1. Cook the Scrambled Eggs

In a small pan, heat 1 tablespoon of olive oil over medium heat. Crack the eggs into a bowl and whisk them together with 2 tablespoons of yogurt, 1 tablespoon of sweet red pepper sauce, and a pinch of salt and pepper. The yogurt adds creaminess, while the red pepper sauce gives a lovely tang and sweetness.

Pour the egg mixture into the heated pan, and let the eggs cook, stirring gently with a spatula every minute or so to ensure they cook evenly. You don’t want them to be overcooked, as they should remain soft and slightly creamy. Once the eggs are scrambled and cooked through (about 3-4 minutes), remove the pan from the heat.

2. Add the Feta Cheese

Once the scrambled eggs are off the heat, stir in ½ cup of crumbled feta cheese. The feta will melt slightly, adding a creamy texture and a tangy flavor that complements the eggs perfectly. Set the mixture aside and allow it to cool down a little before using it to stuff the bazlama.

4. Assemble the Egg and Cheese Stuffed Bazlama

Now that the dough has risen and the filling is prepared, it’s time to assemble the stuffed bazlama. This is the most exciting part — where the magic happens!

1. Divide and Roll the Dough

Punch down the risen dough to release the air. Turn it out onto a floured surface, and divide it into 8-10 equal portions. Roll each portion into a ball, and then use a rolling pin to flatten each dough ball into a circle that is about 6 inches in diameter. Don’t worry if the circles aren’t perfect — bazlama doesn’t have to be symmetrical, and the irregular shapes will add character to your final dish.

2. Stuff the Dough

Spoon a generous amount of the egg and cheese filling into the center of each flattened dough circle. Be careful not to overstuff, as you don’t want the filling to spill out while cooking. Leave about 1 inch of space from the edges to help with sealing.

3. Seal the Bazlama

Carefully fold the edges of the dough up over the filling, like you’re making a little pouch. Pinch the edges together to seal the bazlama completely, ensuring the filling stays inside. If necessary, gently roll the sealed edges to smooth them out. Repeat the process with the remaining dough and filling.

4. Cook the Stuffed Bazlama

Heat a skillet or griddle over medium heat and add a small amount of olive oil. Once the pan is hot, carefully place one of the stuffed bazlamas into the pan. Let it cook for about 2-3 minutes on each side, pressing gently with a spatula to ensure the bazlama cooks evenly. You’ll want a golden-brown crust to form on the outside. Flip carefully so the filling doesn’t spill.

Repeat this process for each stuffed bazlama, cooking them until they’re golden brown on both sides and crispy on the outside.

5. Garnish and Serve

Once your Egg and Cheese Stuffed Bazlama is cooked, it’s time to garnish and serve. The warm, crispy bazlama pairs beautifully with a few fresh ingredients:

1. Garnish: Top the stuffed bazlama with fresh dill, cherry tomatoes, or thin slices of red pepper. This adds color and freshness to the dish, balancing the richness of the egg and cheese filling.
2. Spice it up: If you like a bit of heat, sprinkle some red pepper flakes on top or serve with a drizzle of hot sauce.
3. Serve immediately: The stuffed bazlama is best enjoyed while hot, as the cheese is melty, and the bread is perfectly crispy.

Serving Suggestions:

• Breakfast: Serve with a side of fresh fruit or a light green salad for a complete meal. The stuffed bazlama is rich and hearty, making it the perfect choice for a filling breakfast.
• Lunch or Dinner: Pair with roasted vegetables or a simple Mediterranean salad. The creamy, cheesy center contrasts wonderfully with crunchy, roasted vegetables.
• Snack: Perfect for a savory afternoon snack, especially if you’re hosting guests or looking for something filling and quick.
• Picnic: This stuffed bazlama makes an excellent choice for a picnic or a packed lunch. You can eat it on its own or alongside a refreshing yogurt-based dip or hummus.

6. Storing and Reheating Your Egg and Cheese Stuffed Bazlama

If you happen to have leftovers or want to prepare the dish ahead of time, don’t worry! The Egg and Cheese Stuffed Bazlama stores beautifully, and reheating it is a breeze. Below, I’ve outlined the best methods for storing and reheating this dish to maintain its flavor and texture.

1. Storing the Dough (Pre-cooked)

If you’d like to make the dough ahead of time, you can prepare it and let it rise, then store it in the refrigerator to save time on cooking day.

• How to Store the Dough: Once your dough has risen, punch it down to release the air. Shape it into a ball, lightly grease the surface, and wrap it tightly in plastic wrap. Place it in an airtight container or a resealable plastic bag. The dough can be stored in the refrigerator for up to 24 hours.
• How to Use Stored Dough: When you’re ready to cook, remove the dough from the refrigerator and let it sit at room temperature for about 30 minutes before continuing with the recipe. This ensures the dough isn’t too cold when cooking.

2. Storing Cooked Bazlama

If you have leftover cooked Egg and Cheese Stuffed Bazlama, they can easily be stored for future meals.

• How to Store Cooked Bazlama: Once the stuffed bazlama has cooled to room temperature, wrap each piece tightly in plastic wrap or foil to prevent it from drying out. Place them in an airtight container or a resealable plastic bag. Stored this way, cooked bazlama can last for 2-3 days in the fridge.
• Freezing Cooked Bazlama: If you want to keep your stuffed bazlama for a longer period, you can freeze them! Simply wrap each bazlama tightly in plastic wrap and then in aluminum foil. Place them in a freezer-safe bag or container. They can be frozen for up to 2-3 months.

3. Reheating Cooked Bazlama

Reheating your stuffed bazlama can be done in several ways, depending on how crispy you want the outer layer to remain.

• Reheating on the Stovetop: Heat a skillet over medium heat. Place the leftover bazlama in the pan and cover it. Cook for 2-3 minutes on each side, or until warmed through and crispy on the outside. This method will keep the bread’s texture intact.
• Reheating in the Oven: Preheat your oven to 350°F (175°C). Place the stuffed bazlama on a baking sheet and cover them loosely with foil to prevent drying. Bake for about 8-10 minutes or until they’re heated through. For extra crispiness, remove the foil during the last 2 minutes of baking.
• Reheating in the Microwave: If you’re short on time, you can microwave the bazlama. Place them on a microwave-safe plate and cover with a damp paper towel. Heat on high for 30-45 seconds, or until warmed through. While this method is fast, it may not keep the outer crust crispy.

7. Variations for Egg and Cheese Stuffed Bazlama

While the basic recipe is delicious on its own, there are plenty of ways to customize the filling and dough to suit your tastes. Whether you prefer a spicy kick, extra veggies, or even a meatier filling, here are some great variations you can try:

1. Add More Vegetables

If you’re looking to incorporate more veggies into your meal, consider adding sautéed spinach, zucchini, mushrooms, or bell peppers to the egg mixture. You can also fold in chopped kale or arugula for an extra burst of greens.

2. Spice it Up

For those who love a little heat, try adding diced jalapeños or chili flakes to the egg mixture. A dash of hot sauce or a sprinkle of cayenne pepper can also elevate the flavor. Adding a pinch of smoked paprika will give it a nice smoky finish as well.

3. Add Protein

If you’d like to make this more filling, consider adding some cooked bacon, sausage, or even grilled chicken to the filling. This makes the bazlama more substantial, and the savory flavors pair beautifully with the eggs and cheese.

4. Use Different Cheeses

While feta cheese is a classic choice for this dish, you can experiment with other cheeses as well. Try mozzarella, goat cheese, or even cheddar for a different flavor profile. Mixing different cheeses together can also create a rich, gooey filling.

5. Try a Sweet and Savory Combination

For a fun twist, try adding a bit of honey to the egg mixture or a drizzle of balsamic glaze on top of the cooked bazlama. The sweetness of the honey will contrast nicely with the salty feta and red pepper sauce.

8. Frequently Asked Questions (FAQs)

1. Can I Make This Recipe Vegan?

Yes! You can easily make a vegan version of the Egg and Cheese Stuffed Bazlama by replacing the eggs with a plant-based egg substitute (like tofu or chickpea flour) and using dairy-free cheese such as vegan feta or mozzarella. For the yogurt, use a non-dairy yogurt such as coconut or almond-based options.

2. Can I Make the Dough Without Yeast?

If you don’t have yeast or prefer to avoid it, you can make a quick dough without yeast. Simply mix flour, baking powder, salt, and water (with a little olive oil), then knead the dough and proceed as you would with the yeast dough. It will be more like a biscuit dough, but it still works well for stuffed bazlama.

3. Can I Make Egg and Cheese Stuffed Bazlama in Advance?

Yes, you can make the stuffed bazlama in advance. You can assemble and stuff the bazlama, then freeze them before cooking. Once ready to serve, cook from frozen or let them thaw in the fridge for a few hours before cooking as directed. You can also prepare the dough and filling the night before and store them separately in the fridge until ready to assemble.

4. Can I Use a Different Type of Bread?

Although bazlama is traditional for this recipe, you can use other types of flatbread or pita bread as a substitute. The filling can be used in a variety of bread types, but the soft and pillowy texture of bazlama is what makes this recipe so unique and delicious.

Nutrition Facts (Per Serving)

Nutrient	Amount
Calories	430 kcal
Total Fat	22 g
Saturated Fat	9 g
Trans Fat	0 g
Cholesterol	210 mg
Sodium	560 mg
Total Carbohydrates	36 g
Dietary Fiber	2 g
Sugars	3 g
Protein	22 g
Vitamin A	10% DV
Vitamin C	0% DV
Calcium	20% DV
Iron	15% DV

Conclusion

Egg and Cheese Stuffed Bazlama is the perfect dish to elevate any meal. Whether you’re making it for breakfast, lunch, or dinner, it’s a versatile, comforting dish that will have your taste buds asking for more. With its tender, pillowy dough and savory, cheesy filling, it’s a wonderful combination of flavors and textures that’s sure to please everyone at the table.

The best part is that you can get creative with the ingredients and customize the recipe to suit your tastes. Add more veggies, try different cheeses, or spice it up with some heat – the possibilities are endless!

So next time you’re looking for a dish that’s both satisfying and full of flavor, give this Egg and Cheese Stuffed Bazlama a try. It’s easy to make, and the end result will impress your family and friends. Don’t forget to enjoy the process and savor every bite!