Egg Bread Masala

Ever opened the fridge at 8 a.m. and wished breakfast would make itself? 

Egg Bread Masala is the kind of recipe that answers that wish. It’s fast, filling, forgiving, and wakes up leftover bread with bold spices and soft scrambled egg. If you want a tiffin-worthy breakfast that comes together in one pan, you’re reading the right page.

A little background

This dish is a homestyle, no-fuss variation of egg bhurji (spiced scrambled eggs) where torn bread pieces are folded into the masala. 

Think of it as an Indian-style strata — rustic, quick, and deliciously saucy. It’s popular as a tiffin or street-side snack because it’s cheap, fast, and comforting.

Ingredient breakdown — what each bit does

• Egg mixture (eggs + turmeric + chilli + pepper): Gives silkiness and binds the bread.
  
• Bread slices: Texture and bulk. Day-old bread soaks up masala without turning mushy.
  
• Aromatics (onion, ginger-garlic, green chilli, curry leaves): Build the flavor base.
  
• Spice mix (fennel, cinnamon, Kashmiri chilli, cumin, coriander, garam masala): Warmth, color, and that rounded Indian profile.
  
• Tomato: Acid and body — makes the masala saucy so the bread doesn’t dry out.
  
• Oil: Medium for cooking — you can finish with a knob of butter or ghee for richness.
  
• Cilantro: Fresh lift at the end.
  

How to cook it

Heat a wide pan and spell the dish out by blooming whole spices — fennel and a small stick of cinnamon — in oil until they perfume the kitchen. Toss in chopped onion and sauté until soft and golden; that layer of sweetness is important. Add your ginger-garlic and green chiles next so the raw edge cooks off, then stir in chopped tomatoes and let them break down into a glossy masala.

Season with turmeric, Kashmiri chilli for color, cumin and coriander powder for earthiness, and a little garam masala for warmth. Splash in a touch of water if the pan looks dry — you want a saucy base, not a paste. Fold in torn bread pieces so each bit soaks up the masala, then pour the whisked eggs over the top. Gently fold until the eggs set but stay soft — you’re aiming for creamy pockets of egg hugging spiced bread. Finish with fresh coriander and a grind of pepper.

Key move: cook the masala well before adding bread and eggs — that’s where all the depth comes from. If tomatoes are undercooked, the final dish will taste raw.

Pro Tip 💡: If your bread is very soft, toast it lightly before tearing — it’ll hold shape and absorb masala without getting soggy.

Why you’ll make this again and again

• Speed: Ready in ~20 minutes — perfect for hectic mornings.
  
• Fuss-free protein: Eggs + bread = a complete, satisfying bite that keeps you full.
  
• Zero waste: Uses stale bread beautifully.
  
• Kid- and crowd-friendly: Mild heat is easily adjusted; packable for lunchboxes.

What goes along

• Chai or strong filter coffee — balance the spice.
  
• Pickle or green chutney — a tiny spoonful amps the flavor.
  
• Fresh salad or sliced cucumber & tomatoes — adds crunch and freshness.
  
• Sliced avocado or yogurt — to cool the heat.
  

How to serve

Serve straight from the pan while warm. Spoon onto a plate, scatter chopped coriander, and offer wedges of lemon. If you want a sandwich, pile the masala between toasted bread slices and press on a grill for a crunchy treat.

Packing for lunch/tiffin tips

• Cool completely before packing to avoid condensation.
  
• Pack the masala in an airtight container; keep a small tub of pickle or chutney separately.
  
• Reheat gently on a stovetop or microwave; add a splash of water if it’s dry.
  

Party / bulk prep

• Double the masala base (onion + tomato + spice), cool, and refrigerate. When guests arrive, warm the base, add torn bread and whisked eggs in batches — this keeps the texture fresh for each batch.
  
• For large groups, use multiple pans and cook simultaneously so every serving stays fluffy and moist.

Print Recipe

Budget-Friendly

Egg Bread Masala

Author: Hema Subramanian Cooking Method: Sauteing Cuisine: Indian Courses: Breakfast, Brunch, Snack, Snacks, Starters and Appetizers Recipe Keys: B breakfast E eggitarian H Healthy High Protein L Lunch Box Non Vegetarian O One-Pot T Tasty

Difficulty: Beginner Prep Time 10 mins Cook Time 15 mins Total Time 25 mins

Servings: 4 Calories: 430

Best Season: Suitable throughout the year, Winter

Dietary:

E Eggitarian H Heart-Healthy H High-Protein N Non-Vegetarian

Description

This egg bread masala is the kind of quick fix you’ll want to make on busy evenings or when those snack-time cravings hit. soft bread cubes are tossed in a spicy onion-tomato masala and finished with whisked eggs, giving you a dish that’s hearty, flavorful, and ready in minutes. it’s comforting enough for dinner, light enough for a snack, and definitely a hit with kids and adults alike. if you’ve got bread and eggs at home, you can whip this up without much planning.

Ingredients

Cook Mode Cooking Mode Disabled

Scale

1/2x 1x 2x 3x

To make egg mixture

• 7 eggs (whisked)
• ¹⁄₂ tsp salt (for egg mixture)
• ¹⁄₄ tsp turmeric powder
• ¹⁄₂ tsp chilli powder
• ¹⁄₂ tsp pepper powder

to make egg bread masala

• 8 bread slices (cut into small pieces)
• egg mixture (prepared above)
• 4 tbsp oil
• 1 tsp fennel seeds
• 1 cinnamon stick (small piece)
• 2 onions (finely chopped)
• 1 tsp ginger garlic paste
• 2 green chillies (finely chopped)
• 3 tomatoes (finely chopped)
• few curry leaves
• ¹⁄₄ tsp turmeric powder
• 1 tsp kashmiri chilli powder
• 1 tsp cumin powder
• 2 tsp coriander powder
• ¹⁄₂ tsp pepper powder
• 1 tsp salt (for masala)
• 1 tsp garam masala
• handful coriander leaves (chopped, for garnish)

Instructions

Prep Work

1. Cut bread

   Cut the bread slices into small bite-size pieces and keep aside

   

2. Whisk eggs

   Break eggs into a bowl, add salt, turmeric, chilli and pepper, whisk until smooth; set aside
   

3. Chop vegetables

   Finely chop onions, tomatoes, green chillies and coriander leaves

4. Measure spices

   Keep all dry spices and curry leaves ready in a small bowl

Method

1. Heat oil and temper

   Heat the oil in a wide kadai and add fennel seeds and a piece of cinnamon until they release aroma

2. Sauté onions

   Add the finely chopped onions and sauté until golden brown

3. Add aromatics

   Add ginger-garlic paste and chopped green chillies, fry until the raw smell is gone
   

4. Cook tomatoes

   Add the chopped tomatoes and cook until soft and mushy

5. Add curry leaves and spices

   Add curry leaves, turmeric, kashmiri chilli, cumin, coriander powder, pepper, salt and garam masala; mix and cook the masala with a splash of water and reduce the flame to low.
   

6. Fold in bread

   Add the chopped bread pieces and gently fold them into the masala so the bread soaks the flavors

7. Add egg mixture

   Pour the whisked egg mixture evenly over the bread, stir gently and cook until the eggs set
   

8. Garnish and serve

   Finish with chopped coriander leaves and serve hot
   

Equipment

• bowl

  

  Round Glass/Mixing Bowl big (2100ml) Buy Now
• Pan

  

  Non-Stick Omega Deluxe Granite Fry Pan 24 Centimetre Buy Now
• Spatula

  

  Wooden Spoon Set with Barrel Shaped Spoon Holder 8(7spoons+1 Holder/Stand) Buy Now

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Nutrition Facts

Servings 4

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Amount Per Serving

Calories 430kcal

% Daily Value *

Total Fat 24g37%

Saturated Fat 4.6g23%

Cholesterol 326mg109%

Sodium 1267mg53%

Potassium 450mg13%

Total Carbohydrate 35g12%

Dietary Fiber 2.8g12%

Sugars 3g

Protein 17g34%

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Vitamin A 460 IU

Vitamin C 5 mg

Calcium 90 mg

Iron 3.4 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: egg bread masala, evening snack, one pot dish, egg recipe, bread recipe

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