Breakfast Flatbread With Eggs
A quick, nutrient-packed breakfast that blends runny eggs, Canadian bacon, cheddar, and colorful vegetables on a crisp flatbread. Perfect for weekday mornings or weekend brunch, it’s high in protein, fiber, and healthy fats, yet low in saturated fat—making it a satisfying, wholesome meal in just 20 minutes.
Equipment
- 1 large skillet or frying pan
- 1 Baking Sheet
- 1 spatula or tongs
- 1 knife and chopping board
- 1 tablespoon and 2-tablespoon measuring spoons
Ingredients
- 1 large flatbread
- 2 tbsp olive oil divided
- 1 cup shredded cheddar cheese
- 4 slices Canadian bacon chopped into squares
- ¼ cup red bell pepper chopped
- 3 –4 asparagus spears chopped
- 2 large eggs
- 1 tbsp everything bagel seasoning
- 2 tbsp shredded Parmesan cheese
- 1 tbsp fresh parsley chopped
Instructions
- Preheat the Oven: Begin by preheating your oven to 450°F (232°C). This ensures the flatbread cooks evenly and achieves a crisp, golden texture. While the oven warms up, gather all your ingredients and equipment so you can work efficiently. A hot oven is crucial for setting the eggs without overcooking the flatbread.
- Prepare the Canadian Bacon: Place a large skillet or frying pan over medium heat and add 1 tablespoon of olive oil. Once the oil shimmers, carefully add the chopped Canadian bacon squares. Pan-fry them for about 1–2 minutes on each side, or until lightly browned and slightly crispy. Use a spatula or tongs to turn them gently. Once cooked, transfer the bacon to a plate and set aside. This step infuses flavor into the bacon while ensuring it won’t overcook later.
- Sauté the Vegetables: Using the same skillet, add a touch of oil if necessary and toss in the chopped red bell peppers and asparagus spears. Sauté for 2–3 minutes, stirring occasionally, until the vegetables are slightly softened but still retain their vibrant color and crunch. Removing them from the skillet at this stage prevents overcooking in the oven while maintaining their texture and nutrients. Set the sautéed vegetables aside with the cooked bacon.
- Prepare the Flatbread Base: Place your flatbread on a baking sheet lined with parchment paper or lightly greased. Brush the top with the remaining 1 tablespoon of olive oil. This not only adds flavor but helps the flatbread achieve a golden-brown, slightly crispy exterior. If you’re using store-bought pizza dough instead of flatbread, roll it out to your desired thickness and adjust baking times accordingly.
- Layer the Cheese and Toppings: Evenly sprinkle shredded cheddar cheese over the entire flatbread, creating a melty, flavorful base. Next, arrange the cooked Canadian bacon pieces and sautéed vegetables on top. Distribute everything evenly to ensure each bite has a balance of protein, veggies, and cheese. This layering step is key to building a flavorful, visually appealing flatbread.
- Create Egg Nests: Using the back of a spoon or your fingers, gently create two small indentations in the toppings for the eggs—these are your “egg nests.” Carefully crack one egg into each nest, taking care not to break the yolk. This technique keeps the eggs centered and allows the whites to set while the yolks remain runny, giving you a perfect breakfast flatbread.
- Add Seasoning and Parmesan: Sprinkle 1 tablespoon of everything bagel seasoning evenly across the flatbread. Then, add 2 tablespoons of shredded Parmesan cheese over the top. The seasoning adds a punch of flavor, while the Parmesan contributes a subtle nuttiness and extra melty goodness. These finishing touches enhance both taste and appearance.
- Bake the Flatbread: Place the baking sheet in the preheated oven and bake for 8–10 minutes, or until the flatbread is golden brown and the egg whites are fully set.Keep an eye on the eggs—once the whites are firm but yolks are still slightly runny, remove the flatbread from the oven. Oven times may vary slightly depending on your equipment, so adjust as needed.
- Garnish and Serve: Remove the flatbread from the oven and let it rest for 1–2 minutes. Sprinkle freshly chopped parsley over the top for a burst of color and freshness. Cut into slices and serve immediately while warm. Each slice offers a perfect balance of protein, healthy fats, and fiber-rich vegetables—a satisfying, nourishing breakfast or brunch option.
- Optional Notes for Pizza Dough Users: If you’re using pizza dough, skip the vegetable sautéing step, as the vegetables will cook sufficiently in the oven.Spread the cheese, bacon, and vegetables over the dough (leaving space for the eggs). Bake for 8–10 minutes to cook the dough through, then add the eggs and return to the oven for an additional 8–10 minutes, or until eggs are set.
Notes
- Flatbread Choice: Store-bought flatbread, naan, or pre-made pizza crust all work well. Adjust baking times slightly for thicker dough.
- Vegetable Variations: Feel free to swap in spinach, zucchini, mushrooms, or cherry tomatoes depending on what’s in season.
- Egg Consistency: For runnier yolks, reduce baking time by 1–2 minutes. For fully set yolks, bake 1–2 minutes longer.
- Cheese Options: Cheddar can be replaced with mozzarella or Gruyère for a different flavor profile.
- Meal Prep Friendly: Assemble toppings ahead of time and refrigerate. Add eggs just before baking for a quick breakfast.
