Breakfast Flatbread with Eggs, Bacon, and Cheese Recipe

Introduction

Start your day with a delicious and hearty Breakfast Flatbread that combines crispy, cheesy bread with savory bacon, fresh greens, and perfectly baked eggs. Ready in under 30 minutes, this meal is perfect for a cozy morning or a casual brunch with friends.

Ingredients

• 2 pre-made flatbreads (about 6-8 inches each)
• 2 tablespoons olive oil
• 4 large eggs
• 4 strips bacon, cooked and chopped
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded cheddar cheese
• 1/2 cup fresh spinach or kale, chopped
• 2 tablespoons fresh cilantro or parsley, chopped (for garnish)
• Salt and black pepper, to taste
• 2 tablespoons sour cream or yogurt (optional, for drizzling)

Instructions

1. Step 1: Preheat your oven to 425°F (220°C). Lightly oil a baking sheet or line it with parchment paper to make cleanup easy.
2. Step 2: Lay the flatbreads on the prepared baking sheet. Brush each flatbread lightly with olive oil to keep them from drying out while baking.
3. Step 3: Sprinkle the shredded mozzarella and cheddar cheese evenly over the flatbreads. Scatter the chopped spinach or kale and cooked bacon pieces on top of the cheese.
4. Step 4: Carefully crack 2 eggs onto each flatbread, spacing them out. Season the eggs with salt and black pepper to taste.
5. Step 5: Bake in the preheated oven for 10-12 minutes. The flatbread edges should be golden brown and egg whites fully set while yolks remain runny.
6. Step 6: Remove from the oven and let cool for a minute. Drizzle sour cream or yogurt if using, and sprinkle with fresh cilantro or parsley for garnish.
7. Step 7: Slice and serve warm with your favorite morning beverage.

Tips & Variations

• Try using naan, pita, or even sliced baguette if you don’t have flatbreads—adjust baking time accordingly.
• Substitute bacon with turkey bacon, cooked sausage, or sautéed mushrooms for a vegetarian option.
• Use feta cheese for a tangy flavor or pepper jack for a spicy kick.
• Replace spinach or kale with arugula or sautéed bell peppers for different greens.
• For perfectly cooked eggs, you can bake the flatbreads with toppings (except eggs) for 5 minutes first, then add the eggs and bake until done.

Storage

Store leftover flatbreads in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in the oven at 350°F (175°C) for 5-7 minutes until heated through. This helps maintain the crispy texture better than microwaving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of bread for this recipe?

Absolutely! Naan, pita, or sliced baguette all work well. Just keep an eye on baking times, as thicker or thinner breads may need adjustments.

What if I don’t eat bacon?

No problem. You can swap bacon for turkey bacon, cooked sausage, or load your flatbread with extra vegetables like mushrooms or bell peppers for added flavor and texture.

Breakfast Flatbread with Eggs, Bacon, and Cheese Recipe

Print Recipe

★★★★★

4.6 from 120 reviews

This Breakfast Flatbread recipe combines crispy whole wheat flatbreads topped with melted mozzarella and cheddar cheeses, fresh spinach or kale, savory bacon, and perfectly baked eggs with runny yolks. Garnished with fresh herbs and optionally drizzled with sour cream or yogurt, this dish is a quick, hearty, and flavorful breakfast or brunch option ready in under 30 minutes.

• Author: Rami
• Prep Time: 15 minutes
• Cook Time: 10-12 minutes
• Total Time: 25-27 minutes
• Yield: 2 flatbreads (serves 2-4) 1x
• Category: Breakfast & Brunch
• Method: Baking
• Cuisine: American
• Diet: Low Salt

Ingredients

Scale 1x2x3x

For the Flatbread:

• 2 pre-made flatbreads (6–8 inches each)
• 2 tablespoons olive oil

For the Toppings:

• 4 large eggs
• 4 strips bacon, cooked and chopped
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded cheddar cheese
• 1/2 cup fresh spinach or kale, chopped
• 2 tablespoons fresh cilantro or parsley, chopped (for garnish)
• Salt and black pepper, to taste
• 2 tablespoons sour cream or yogurt (optional, for drizzling)

Instructions

1. Prepare the Oven: Preheat your oven to 425°F (220°C). Lightly oil a baking sheet or line it with parchment paper for easy cleanup.
2. Assemble the Flatbread: Lay the flatbreads on the prepared baking sheet. Brush each flatbread lightly with olive oil to prevent drying during baking.
3. Add the Cheese and Toppings: Evenly sprinkle shredded mozzarella and cheddar cheese over each flatbread. Scatter the chopped spinach or kale and cooked bacon pieces on top of the cheese layer.
4. Crack the Eggs: Carefully crack 2 eggs onto each flatbread, spacing them adequately. Season the eggs with salt and black pepper to taste.
5. Bake It: Transfer the baking sheet to the preheated oven and bake for 10-12 minutes. Bake until the flatbread edges turn golden brown and the egg whites are fully set while keeping the yolks runny.
6. Garnish and Serve: Remove from the oven and let cool for a moment. Drizzle sour cream or yogurt if desired. Sprinkle with fresh cilantro or parsley for extra flavor and color.
7. Enjoy! Slice the warm Breakfast Flatbreads and serve with your favorite morning beverage like fresh juice or coffee for a satisfying start to your day.

Notes

• You can substitute flatbreads with naan, pita, or sliced baguette but adjust baking time according to bread thickness and type.
• For a vegetarian option, replace bacon with cooked mushrooms or extra vegetables like bell peppers.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven at 350°F (175°C) for 5-7 minutes.
• Chop vegetables and cook bacon ahead of time for quicker assembly later.
• To ensure perfectly runny egg yolks, consider baking the flatbreads with toppings (except eggs) for 5 minutes first, then add eggs and finish baking.

Keywords: breakfast flatbread, baked eggs, bacon flatbread, cheesy flatbread, quick breakfast, brunch recipes, whole wheat flatbread, spinach flatbread, easy breakfast ideas