Breakfast Flatbread with Eggs, Bacon, and Cheese Recipe
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.
- 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
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
- 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.
- Assemble the Flatbread: Lay the flatbreads on the prepared baking sheet. Brush each flatbread lightly with olive oil to prevent drying during baking.
- 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.
- Crack the Eggs: Carefully crack 2 eggs onto each flatbread, spacing them adequately. Season the eggs with salt and black pepper to taste.
- 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.
- 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.
- 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
