Breakfast Flatbread Recipe

Cook bacon

Preheat a skillet over medium. Add bacon strips and cook until crisp, 6–8 minutes, turning occasionally. Transfer to a paper towel-lined plate to drain and cool, then chop into 1/2-inch pieces.

Cook sausage

Using the same skillet (drain excess bacon fat if more than 1 tablespoon; reserve about 1 tbs for flavor), crumble the pork sausage into the pan over medium-high heat. Brown, stirring and breaking up the meat, until fully cooked, about 6–8 minutes. Remove to a plate and keep warm.

Sauté peppers & onion

Add 1 tablespoon olive oil (or reserved bacon fat) to the skillet over medium heat. Add diced bell peppers and diced onion, sprinkle with 1/4 tsp salt and a pinch of black pepper. Sauté until softened and slightly caramelized, 5–7 minutes. Transfer vegetables to the plate with cooked sausage.

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it.

Brush each flatbread lightly with 1 tablespoon truffle butter (about 1 tbs per flatbread) and a light drizzle of olive oil to prevent sogginess.

Evenly divide and sprinkle the shredded mozzarella and pepper jack across both flatbreads.

Scatter the cooked sausage, chopped bacon, and sautéed peppers & onions evenly over the cheeses, leaving a small border at the edges.

Bake in the preheated oven until cheese is melted and crust edges are golden, about 8–10 minutes. Rotate halfway for even browning.

Make scrambled eggs

While flatbreads bake, whisk together 6 large eggs, 3 tablespoons milk or cream, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a bowl until homogenous and slightly frothy. Heat a nonstick skillet over medium-low and melt 1 tablespoon unsalted butter. Pour eggs into the pan and let sit undisturbed for 10–15 seconds. Using a spatula, gently push eggs from the edges toward the center, forming soft curds. Remove from heat when eggs are still slightly undercooked — carryover heat will finish them — about 2–3 minutes total. Taste and adjust seasoning.

Remove flatbreads from the oven. Using a spatula or large spoon, evenly top each flatbread with a generous portion of the soft scrambled eggs (divide eggs between the two flatbreads).

Garnish with chopped chives if using and, if desired, a light drizzle of melted truffle butter. Slice each flatbread into 4 pieces and serve immediately.