25+ Discover Delicious No Yeast Egg Bread Recipes to Try

In the world of baking, yeast has long been the star ingredient for creating airy, fluffy breads.

However, not everyone has the time, patience, or ingredients to wait for dough to rise.

Enter no-yeast bread recipes that offer a quick and simple solution without sacrificing taste or texture.

Among these, no yeast egg bread recipes stand out for their rich flavors and versatility.

Whether you’re looking for a hearty breakfast option, a savory side dish, or a sweet treat, these recipes provide a delightful range of choices.

In this article, we’ve compiled over 25 delicious no yeast egg bread recipes that are easy to prepare and perfect for any occasion.

From classic banana bread to savory herb loaves, you’ll discover the joy of baking without the wait.

25+ Discover Delicious No Yeast Egg Bread Recipes to Try

Baking bread doesn’t have to be a daunting task, especially with the variety of no yeast egg bread recipes available.

These recipes not only save time but also allow for endless creativity in the kitchen.

Whether you’re an experienced baker or just starting, these egg bread recipes are sure to impress your family and friends.

The convenience of not having to wait for dough to rise means you can enjoy warm, fresh bread whenever the craving strikes.

So, roll up your sleeves, grab your mixing bowl, and let the delicious aromas fill your home with these 25+ no yeast egg bread recipes.

No Yeast Egg Bread Rolls

These no-yeast egg bread rolls are fluffy and flavorful, making them a perfect addition to any meal. They are quick to prepare and can be enjoyed fresh out of the oven or used as a base for sandwiches. With just a handful of ingredients, you’ll have warm, homemade rolls in no time!

Ingredients:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 2 tablespoons sugar
• 1/2 cup milk
• 1/4 cup vegetable oil
• 2 large eggs

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Mix Dry Ingredients: In a large bowl, combine the flour, baking powder, salt, and sugar. Mix well.
3. Combine Wet Ingredients: In a separate bowl, whisk together the milk, vegetable oil, and eggs until well blended.
4. Combine Mixtures: Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix; the dough should be soft but not sticky.
5. Shape the Rolls: Turn the dough onto a lightly floured surface and knead gently for a minute. Divide the dough into 12 equal portions and shape each into a ball.
6. Bake: Place the rolls on a greased baking sheet and bake for 15-20 minutes, or until golden brown.
7. Cool and Serve: Remove from the oven and let cool for a few minutes before serving warm.

These no-yeast egg bread rolls are incredibly versatile and can be paired with soups, salads, or enjoyed on their own with butter. Their light texture and subtle sweetness make them a favorite for both kids and adults alike. Plus, with such a simple preparation, you can whip up a batch whenever the craving strikes, ensuring fresh bread is always just a short bake away!

Quick Egg Bread Pancakes

Quick egg bread pancakes are a delightful twist on traditional pancakes, incorporating bread elements for a satisfying texture. These pancakes are rich in protein from the eggs and are perfect for a hearty breakfast or a quick snack. Served with syrup or your favorite toppings, they’re sure to become a family favorite.

Ingredients:

• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 tablespoons sugar
• 1 cup milk
• 2 large eggs
• 2 tablespoons melted butter

Instructions:

1. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, salt, and sugar until well combined.
2. Combine Wet Ingredients: In a separate bowl, beat the eggs and then add the milk and melted butter. Whisk until smooth.
3. Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. The batter may be lumpy; avoid overmixing.
4. Heat the Griddle: Preheat a non-stick skillet or griddle over medium heat. Lightly grease with cooking spray or a bit of butter.
5. Cook the Pancakes: Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface (about 2-3 minutes), then flip and cook for another 1-2 minutes until golden brown.
6. Serve Warm: Remove the pancakes from the skillet and keep warm while you cook the remaining batter. Serve with syrup, fruit, or your favorite toppings.

These quick egg bread pancakes are not only easy to make but also a fantastic way to enjoy a filling breakfast in minutes. Their unique texture and flavor set them apart from regular pancakes, providing a satisfying alternative that’s perfect for any meal of the day. Top them with fresh fruits, whipped cream, or a drizzle of honey for an extra touch of indulgence!

Savory Egg Bread Muffins

Savory egg bread muffins are a fantastic option for breakfast or snacks, packed with flavor and nutrients. These muffins are made with eggs, cheese, and your choice of vegetables, offering a healthy and delicious alternative to store-bought options. They’re perfect for meal prep and can be enjoyed warm or cold.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup shredded cheese (cheddar, mozzarella, or your choice)
• 1/2 cup diced vegetables (spinach, bell peppers, or zucchini)
• 3 large eggs
• 1/2 cup milk
• 1/4 cup vegetable oil

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a muffin tin or line it with muffin liners.
2. Mix Dry Ingredients: In a large bowl, combine the flour, baking powder, and salt. Stir in the shredded cheese and diced vegetables until evenly distributed.
3. Combine Wet Ingredients: In another bowl, whisk together the eggs, milk, and vegetable oil until well combined.
4. Combine Mixtures: Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; the batter should be slightly lumpy.
5. Fill Muffin Tin: Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
6. Bake: Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
7. Cool and Serve: Allow the muffins to cool in the pan for a few minutes before transferring to a wire rack to cool completely.

These savory egg bread muffins are not only easy to prepare but also versatile enough to customize according to your taste preferences. Packed with protein and vegetables, they make a nutritious option for breakfast on the go or a satisfying snack any time of the day. Enjoy them fresh from the oven or store them in the fridge for a quick bite during a busy week. Their delightful taste and hearty texture are sure to please everyone in the family!

No Yeast Egg and Cheese Breakfast Bake

This no-yeast egg and cheese breakfast bake is a hearty, protein-packed dish that’s perfect for a leisurely brunch or a quick breakfast. Combining eggs, cheese, and bread, this recipe is versatile and can easily be adapted with your favorite ingredients. It’s a fantastic way to use up leftover bread, making it both economical and delicious.

Ingredients:

• 6 large eggs
• 2 cups milk
• 4 cups cubed bread (day-old bread works well)
• 1 1/2 cups shredded cheese (cheddar, mozzarella, or a blend)
• 1/2 cup diced cooked ham or cooked sausage (optional)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Fresh herbs for garnish (optional)

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Prepare the Bread: In a large bowl, combine the cubed bread, cheese, and diced ham or sausage (if using).
3. Whisk Wet Ingredients: In another bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder until well combined.
4. Combine Mixtures: Pour the egg mixture over the bread mixture, stirring gently to ensure the bread absorbs the egg. Let it sit for about 10 minutes to allow the bread to soak up the liquid.
5. Bake: Transfer the mixture to the prepared baking dish and spread it out evenly. Bake for 30-35 minutes, or until the top is golden and the eggs are set.
6. Cool and Serve: Let the breakfast bake cool for a few minutes before slicing. Garnish with fresh herbs if desired and serve warm.

This no-yeast egg and cheese breakfast bake is not only easy to prepare but also a wonderful way to start your day with a filling and nutritious meal. It’s ideal for serving a crowd or meal prepping for busy mornings. The combination of eggs and cheese provides a satisfying richness, while the bread adds a comforting texture. Customize this recipe with your favorite vegetables or meats for a dish that’s truly your own!

Italian Herb No Yeast Egg Bread

This Italian herb no-yeast egg bread is infused with aromatic herbs and spices, offering a delightful twist on traditional bread. It’s perfect as a side for pasta dishes or as a base for bruschetta. This recipe is quick to whip up and results in a fragrant, flavorful loaf that can be enjoyed fresh or toasted.

Ingredients:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon garlic powder
• 2 large eggs
• 1/2 cup milk
• 1/4 cup olive oil
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a loaf pan.
2. Mix Dry Ingredients: In a large bowl, combine the flour, baking powder, salt, oregano, basil, and garlic powder.
3. Combine Wet Ingredients: In a separate bowl, whisk together the eggs, milk, and olive oil until smooth.
4. Combine Mixtures: Add the wet ingredients to the dry ingredients and stir until just combined. The batter will be thick.
5. Transfer to Pan: Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
6. Bake: Bake for 25-30 minutes or until the bread is golden brown and a toothpick inserted in the center comes out clean.
7. Cool and Serve: Allow the bread to cool in the pan for a few minutes before transferring it to a wire rack. Slice and serve warm or at room temperature.

This Italian herb no-yeast egg bread is a delightful addition to any meal, offering a burst of flavor with every bite. Its inviting aroma and soft texture make it perfect for pairing with soups, salads, or simply enjoying with olive oil and balsamic vinegar. Whether served as a side dish or enjoyed on its own, this bread is sure to impress and can be made in under an hour!

Banana Egg Bread Muffins

Banana egg bread muffins are a delicious and nutritious option for breakfast or snacks, combining the sweetness of ripe bananas with the protein of eggs. These muffins are moist, fluffy, and perfect for using up overripe bananas. They can be enjoyed fresh or frozen for later use, making them a convenient choice for busy days.

Ingredients:

• 1 cup mashed ripe bananas (about 2-3 bananas)
• 2 large eggs
• 1/2 cup sugar
• 1/4 cup vegetable oil or melted coconut oil
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon (optional)

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a muffin tin or line it with muffin liners.
2. Mix Wet Ingredients: In a large bowl, whisk together the mashed bananas, eggs, sugar, oil, and vanilla extract until smooth.
3. Combine Dry Ingredients: In another bowl, combine the flour, baking powder, baking soda, salt, and cinnamon (if using).
4. Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix; a few lumps are okay.
5. Fill Muffin Tin: Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake: Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool and Serve: Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

These banana egg bread muffins are a wonderful way to enjoy a sweet, nutritious treat any time of day. The combination of bananas and eggs creates a moist, tender muffin that is both satisfying and flavorful. Perfect for breakfast on the go or as an afternoon snack, these muffins are also freezer-friendly, allowing you to enjoy them at your convenience. With their delightful taste and simple ingredients, they are sure to be a hit with the whole family!

Spinach and Feta No-Yeast Egg Bread

This spinach and feta no-yeast egg bread is a savory treat that combines nutritious greens with creamy feta cheese, making it a great option for breakfast or a light lunch. It’s simple to prepare and can be enjoyed warm or cold. The combination of eggs, spinach, and feta creates a delightful flavor profile that will please your taste buds.

Ingredients:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup fresh spinach, chopped (or 1/2 cup frozen, thawed and drained)
• 1 cup feta cheese, crumbled
• 3 large eggs
• 1/2 cup milk
• 1/4 cup olive oil

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a loaf pan.
2. Mix Dry Ingredients: In a large bowl, combine the flour, baking powder, salt, and pepper. Mix well.
3. Add Spinach and Feta: Fold in the chopped spinach and crumbled feta cheese, ensuring they are evenly distributed.
4. Combine Wet Ingredients: In a separate bowl, whisk together the eggs, milk, and olive oil until well blended.
5. Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
6. Transfer to Pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake: Bake for 30-35 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.
8. Cool and Serve: Allow the bread to cool in the pan for a few minutes before transferring it to a wire rack. Slice and serve warm or at room temperature.

This spinach and feta no-yeast egg bread is a delicious and nutritious option that showcases the wonderful flavors of Mediterranean cuisine. It’s perfect as a standalone snack, paired with a salad, or used as a sandwich base. The richness of the feta combined with the freshness of the spinach creates a satisfying dish that’s ideal for any meal. Enjoy it fresh from the oven or as leftovers the next day—it’s sure to be a hit!

Apple Cinnamon No Yeast Egg Bread

This apple cinnamon no-yeast egg bread combines the sweetness of apples with warm cinnamon, creating a comforting and delightful loaf. It’s perfect for breakfast or as a dessert. The recipe is simple and quick, making it easy to whip up when you’re craving something sweet and satisfying.

Ingredients:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup sugar
• 1 cup peeled and diced apples (about 1 large apple)
• 3 large eggs
• 1/2 cup milk
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, salt, cinnamon, and sugar until well combined.
3. Add Apples: Gently fold in the diced apples, ensuring they are coated in the flour mixture.
4. Combine Wet Ingredients: In a separate bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until smooth.
5. Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing.
6. Transfer to Pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake: Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool and Serve: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack. Slice and serve warm or at room temperature.

This apple cinnamon no-yeast egg bread is a delightful way to enjoy the flavors of fall any time of the year. The sweet, spiced aroma that fills your kitchen while baking is simply irresistible. This bread is perfect for breakfast, served with butter or jam, or as a sweet treat alongside your favorite cup of tea or coffee. Its moist texture and flavorful bites make it a family favorite that’s sure to disappear quickly!

Cheddar and Chive No-Yeast Egg Bread

Cheddar and chive no-yeast egg bread is a savory, cheesy delight that pairs wonderfully with soups, salads, or as a stand-alone snack. The sharpness of the cheddar cheese combined with the freshness of the chives makes this bread a flavorful addition to any meal. This recipe is straightforward and perfect for cheese lovers!

Ingredients:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup shredded sharp cheddar cheese
• 1/4 cup fresh chives, chopped (or 2 tablespoons dried chives)
• 3 large eggs
• 1/2 cup milk
• 1/4 cup vegetable oil

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a loaf pan.
2. Mix Dry Ingredients: In a large bowl, combine the flour, baking powder, and salt. Mix well.
3. Add Cheese and Chives: Stir in the shredded cheddar cheese and chopped chives until evenly distributed.
4. Combine Wet Ingredients: In a separate bowl, whisk together the eggs, milk, and vegetable oil until smooth.
5. Combine Mixtures: Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; a few lumps are fine.
6. Transfer to Pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake: Bake for 30-35 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.
8. Cool and Serve: Allow the bread to cool in the pan for a few minutes before transferring it to a wire rack. Slice and serve warm.

This cheddar and chive no-yeast egg bread is a savory treat that adds a burst of flavor to any meal. The combination of sharp cheddar and fresh chives creates a deliciously aromatic loaf that’s perfect for pairing with your favorite soups or salads. It’s also great for snacking on its own or as part of a brunch spread. Enjoy this cheesy delight fresh from the oven or toasted for an even more intense flavor experience—it’s a delightful addition to any table!

Zucchini Parmesan No Yeast Egg Bread

This zucchini Parmesan no-yeast egg bread is a savory option that combines the freshness of zucchini with the rich flavor of Parmesan cheese. It’s an excellent way to use up excess zucchini during the summer months and makes for a fantastic side dish or snack. The moisture from the zucchini keeps the bread tender, while the cheese adds a delightful richness.

Ingredients:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup grated zucchini (about 1 medium zucchini, squeezed dry)
• 1 cup grated Parmesan cheese
• 3 large eggs
• 1/2 cup milk
• 1/4 cup olive oil
• 1/2 teaspoon dried Italian herbs (optional)

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. Mix Dry Ingredients: In a large bowl, combine the flour, baking powder, and salt. Stir in the grated zucchini and Parmesan cheese.
3. Combine Wet Ingredients: In a separate bowl, whisk together the eggs, milk, olive oil, and Italian herbs (if using) until well blended.
4. Combine Mixtures: Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
5. Transfer to Pan: Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
6. Bake: Bake for 30-35 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.
7. Cool and Serve: Allow the bread to cool in the pan for a few minutes before transferring it to a wire rack. Slice and serve warm or at room temperature.

This zucchini Parmesan no-yeast egg bread is a delightful way to enjoy the flavors of summer in a comforting loaf. It’s perfect for accompanying grilled meats, soups, or salads, making it a versatile addition to any meal. The combination of zucchini and cheese keeps the bread moist and flavorful, ensuring each bite is satisfying. Enjoy this delicious bread fresh from the oven or toasted for a quick snack!

Sweet Potato No Yeast Egg Bread

This sweet potato no-yeast egg bread is a nutritious and delicious option that showcases the natural sweetness of sweet potatoes. Packed with flavor and nutrients, this bread is perfect for breakfast or as a snack. Its moist texture and subtle sweetness make it a delightful choice for the whole family.

Ingredients:

• 1 cup mashed cooked sweet potatoes (about 1 medium sweet potato)
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 3 large eggs
• 1/2 cup milk
• 1/4 cup vegetable oil
• 1/2 cup sugar (or to taste)
• 1/2 teaspoon vanilla extract (optional)

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. Mix Dry Ingredients: In a large bowl, combine the flour, baking powder, salt, cinnamon, and sugar. Mix well.
3. Combine Wet Ingredients: In another bowl, whisk together the mashed sweet potatoes, eggs, milk, vegetable oil, and vanilla extract until smooth.
4. Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing.
5. Transfer to Pan: Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
6. Bake: Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool and Serve: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack. Slice and serve warm or at room temperature.

This sweet potato no-yeast egg bread is a wholesome and tasty treat that’s perfect for any time of day. The natural sweetness from the sweet potatoes makes this bread delicious on its own or with a spread of butter or cream cheese. It’s a fantastic way to incorporate more vegetables into your diet while enjoying a comforting loaf. Whether served as breakfast, a snack, or alongside your favorite meal, this bread is sure to become a family favorite!

Savory Carrot and Dill No Yeast Egg Bread

This savory carrot and dill no-yeast egg bread offers a unique flavor profile that’s both refreshing and satisfying. The combination of grated carrots and fresh dill creates a bright and vibrant loaf that’s perfect for lunch or as a side dish. It’s a simple recipe that packs a punch with its fresh ingredients and delightful taste.

Ingredients:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup grated carrots (about 2 medium carrots)
• 1/4 cup fresh dill, chopped (or 2 tablespoons dried dill)
• 3 large eggs
• 1/2 cup milk
• 1/4 cup olive oil
• 1/2 teaspoon black pepper

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a loaf pan.
2. Mix Dry Ingredients: In a large bowl, combine the flour, baking powder, salt, and black pepper. Mix well.
3. Add Carrots and Dill: Fold in the grated carrots and chopped dill until evenly distributed.
4. Combine Wet Ingredients: In a separate bowl, whisk together the eggs, milk, and olive oil until well blended.
5. Combine Mixtures: Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
6. Transfer to Pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake: Bake for 30-35 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.
8. Cool and Serve: Allow the bread to cool in the pan for a few minutes before transferring it to a wire rack. Slice and serve warm or at room temperature.

This savory carrot and dill no-yeast egg bread is a delightful way to enjoy fresh vegetables in a flavorful loaf. The sweetness of the carrots complements the aromatic dill, making it a perfect addition to any meal. This bread can be enjoyed on its own, as a sandwich base, or served with spreads and dips. Its bright flavors and moist texture ensure that it will be a hit at your next gathering or family meal. Enjoy it fresh from the oven or as leftovers—the taste is just as wonderful the next day!

Savory Spinach and Feta No Yeast Egg Bread

This savory spinach and feta no-yeast egg bread is a delightful blend of flavors and textures. The fresh spinach adds a vibrant color and nutrition, while the feta cheese lends a tangy creaminess that complements the soft, fluffy bread. Perfect as a snack or paired with a salad for a light lunch, this bread is sure to impress.

Ingredients:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup fresh spinach, chopped (or 1/2 cup frozen spinach, thawed and drained)
• 1/2 cup crumbled feta cheese
• 3 large eggs
• 1/2 cup milk
• 1/4 cup olive oil
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder (optional)

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, salt, black pepper, and garlic powder.
3. Add Spinach and Feta: Fold in the chopped spinach and crumbled feta until evenly distributed.
4. Combine Wet Ingredients: In a separate bowl, whisk together the eggs, milk, and olive oil until well combined.
5. Combine Mixtures: Pour the wet ingredients into the dry ingredients and mix until just combined. Avoid overmixing.
6. Transfer to Pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake: Bake for 30-35 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean.
8. Cool and Serve: Let the bread cool in the pan for a few minutes before transferring it to a wire rack. Slice and serve warm or at room temperature.

This savory spinach and feta no-yeast egg bread is a delicious way to incorporate more greens into your diet without sacrificing flavor. Its soft texture and savory profile make it a versatile option for breakfast, lunch, or dinner. Pair it with a fresh salad or enjoy it on its own for a satisfying snack. The combination of spinach and feta is not only tasty but also packed with nutrients, making this bread a wholesome choice for any occasion!

Note: More recipes are coming soon!