Savory Tuna and Egg Breakfast Bake with Mozzarella

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If you’re looking for a filling, flavorful, and high-protein dish that works as a brunch, dinner, or make-ahead meal, this Savory Tuna and Egg Breakfast Bake is the ultimate choice. Layered with creamy boiled eggs, juicy tuna, and melty mozzarella, all wrapped in a soft yogurt-based dough, it’s simple to make and sure to impress.

This dish is ideal for busy mornings, potlucks, or weekend comfort meals. It combines pantry staples and protein-rich ingredients into one wholesome, oven-baked delight that’s moist on the inside and golden on top—with a satisfying crunch from toasted sesame seeds.

Preparation Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Yield: 6–8 servings
Cuisine: European-Inspired / Comfort Food

Ingredients

For the Dough

  • Eggs: 6 large

  • Salt: 1 teaspoon (or to taste)

  • Sour Cream or Full-Fat Yogurt: 1½ cups (about 360 ml)

  • All-Purpose Flour: 300 g (10 oz or about 2⅓ cups)

  • Baking Powder: 3 teaspoons

For the Filling

  • Tuna (canned in oil or water): 2 cans (about 280 g drained)

  • Eggs: 2 large

  • Mozzarella Cheese (for pizza): 100 g (3.5 oz), shredded

  • Fresh Parsley: A small bunch, chopped

  • Salt: To taste

For Assembly

  • Butter: For greasing the baking dish

  • Sesame Seeds: 1 tablespoon (optional, for topping)

Step-by-Step Cooking Directions

Step 1: Prepare the Boiled Eggs for the Filling

Place 2 eggs in a pot, cover with boiling water, and cook for 12 minutes until hard-boiled.

Cool under cold water, peel, and chop finely. Set aside for the filling.

Step 2: Make the Dough

In a large bowl, beat 6 eggs with salt until smooth and fluffy (about 1–2 minutes with a whisk or hand mixer).

Add 1½ cups of sour cream or full-fat yogurt, and mix until creamy.

Gradually add 300 g (2⅓ cups) of flour and 3 teaspoons of baking powder, whisking until a smooth, thick batter forms.

The consistency should be pourable but not too thin—similar to pancake batter.

Step 3: Prepare the Tuna Filling

Drain 2 cans of tuna, flake with a fork, and add to a medium mixing bowl.

Add the chopped boiled eggs, 100 g shredded mozzarella, chopped parsley, and salt to taste. Mix gently to combine.

This mixture should be moist and flavorful—perfect for a savory, protein-rich filling.

Step 4: Assemble the Breakfast Bake

Preheat your oven to 180°C (350°F). Grease a rectangular or round baking dish with butter.

Pour half of the dough into the dish and smooth it out evenly with a spatula.

Spread the egg and tuna filling evenly across the surface.

Pour the remaining dough over the top and gently spread to cover the filling completely.

Sprinkle the surface with sesame seeds for added texture and a golden finish.

Step 5: Bake

Bake for 40–45 minutes, or until the top is puffed and golden brown, and a toothpick inserted into the center comes out clean.

Let cool for 5–10 minutes before slicing.

Step 6: Serve

Slice into squares or wedges and serve warm or at room temperature.

This bake is delicious on its own or paired with a fresh cucumber-tomato salad or yogurt sauce.

Nutritional Information (Per Serving – Approx. 8 servings)

  • Calories: 310

  • Protein: 22g

  • Fat: 18g

  • Carbohydrates: 16g

  • Fiber: 1g

  • Sugar: 2g

  • Sodium: 480mg

  • Calcium: 20% DV

  • Iron: 10% DV

  • Vitamin A: 12% DV

  • Vitamin B12 (from tuna and eggs): 70% DV

The Origins and Popularity of the Recipe

This tuna and egg breakfast bake has roots in Eastern European and Mediterranean home cooking, where protein-rich casseroles and savory bakes are popular. It’s similar to dishes like Russian fish pie, Italian torta salata, or even Greek spanakopita in structure, but uses pantry staples like canned tuna and eggs for an accessible twist.

Recently, dishes like this have become popular online for their meal-prep friendliness, cost-effectiveness, and comfort-food appeal—especially with busy home cooks and families.

Reasons Why You’ll Love the Recipe

  • One Bowl for the Dough: No yeast or kneading required

  • Protein-Packed: Keeps you full and energized

  • Budget-Friendly: Canned tuna and eggs are inexpensive and accessible

  • Make-Ahead Friendly: Stores well for days

  • Crowd-Pleaser: Great for brunches or family gatherings

  • Flexible Serving: Works for breakfast, lunch, or dinner

  • Customizable: Switch up the filling based on what you have

  • Kid-Approved: Mild, cheesy, and easy to eat

  • Freezer-Friendly: Bake, slice, and freeze for busy weeks

  • Balanced Nutrition: Includes protein, healthy fats, and some fiber

Health Benefits

Despite its comfort-food status, this recipe includes ingredients that offer a solid nutritional profile:

  • Eggs: High in protein, vitamin B12, and healthy fats

  • Tuna: Packed with omega-3 fatty acids, selenium, and lean protein

  • Mozzarella: A good source of calcium and vitamin B2

  • Yogurt/Sour Cream: Provides probiotics (if using yogurt), calcium, and a creamy texture without butter

  • Parsley: Adds vitamin K and antioxidants

  • Sesame Seeds: Rich in healthy fats, iron, and fiber

This is a balanced meal that supports satiety, muscle recovery, and long-lasting energy—especially great for active lifestyles.

Serving Suggestions

  • With Salad: Pair with a simple cucumber, tomato, and onion salad

  • With Yogurt Sauce: Try tzatziki or a garlic-dill yogurt dip

  • As a Brunch Dish: Serve with fruit, juice, or iced tea

  • With Pickles or Olives: Adds brightness and contrast

  • With Soup: Great alongside tomato or lentil soup

  • Sliced Cold: Perfect for lunchboxes or picnics

  • With Chili Sauce: For a spicy kick

  • Topped with Extra Cheese: Broil for a few minutes to melt on top

  • Next to Roasted Veggies: Carrots, zucchini, or eggplant pair beautifully

  • On Toast: A creative leftover serving idea

Cooking Tips

  • Use Room-Temperature Eggs: Helps create a smoother batter

  • Don’t Overmix: Just combine ingredients until smooth

  • Drain Tuna Well: Keeps the filling from getting soggy

  • Use a Non-Stick or Buttered Pan: Prevents sticking and promotes browning

  • Cool Slightly Before Cutting: Helps the bake set and slice cleanly

  • Use Fresh Herbs if Possible: Parsley or dill add brightness

  • Sub Yogurt for a Tangier Finish: Yogurt lightens the bake slightly

  • Add Veggies: Grated zucchini or spinach can be folded into the filling

  • Double for a Crowd: Use a 9×13” pan and scale up

  • Test Doneness with a Toothpick: The top should be golden and set

Variations to Try

  • Spinach and Feta: Add wilted spinach and crumbled feta to the filling

  • Smoked Salmon Instead of Tuna: For a gourmet touch

  • Sun-Dried Tomatoes and Olives: Mediterranean flavor boost

  • Crustless Quiche Style: Bake without flour for a low-carb version

  • Spicy Version: Add jalapeños or chili flakes to the tuna mix

  • Low-Fat Version: Use low-fat yogurt and cheese

  • Vegan Option: Use chickpeas instead of tuna and flax eggs

  • Mini Muffin Bakes: Portion into muffin tins for individual servings

  • Add Cooked Rice or Quinoa: For a more filling casserole

  • With Caramelized Onions: Adds sweetness and depth

Conclusion

This Savory Tuna and Egg Breakfast Bake is the definition of easy comfort food. It’s hearty, affordable, and made from ingredients you likely have on hand. The combination of tender eggs, flaky tuna, and creamy cheese, all baked into a soft, tangy yogurt batter, makes it an unbeatable choice for breakfast, lunch, or dinner.

Whether you’re feeding a family, prepping for the week, or just want a cozy, protein-rich meal that doesn’t skimp on flavor—this one’s for you.

Try it once, and you’ll be adding it to your regular rotation!

FAQ

1. Can I make this bake ahead of time?
Yes! You can prepare and bake it, then refrigerate for up to 4 days. Reheat in the oven or microwave.

2. Can I freeze it?
Absolutely. Slice it first and freeze in airtight containers. Reheat slices in the oven or toaster oven.

3. Can I use Greek yogurt instead of sour cream?
Yes! It will make the batter slightly tangier and lighter.

4. Can I use other fish besides tuna?
Yes—try salmon, sardines, or even shredded cooked chicken.

5. Is this bake gluten-free?
No, but you can substitute gluten-free flour or a mix of almond and oat flours.

6. What cheese works best?
Mozzarella is great for meltiness, but you can also use gouda, cheddar, or a mix.

7. What if I don’t have parsley?
You can use dill, cilantro, or omit it—fresh herbs just add extra brightness.

8. Can I use fewer eggs?
You can try 4–5 eggs in the dough and reduce the filling to 1 egg if needed, though texture may vary.

9. What kind of pan should I use?
A standard 9-inch round or square baking pan works best. You can also use a loaf pan for thicker slices.

10. What’s a good side dish for this?
Simple salads, steamed vegetables, or roasted tomatoes make great companions.

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