Breakfast Flatbread Recipe

preheat and prepare flatbreads

Preheat oven to 425°F (220°C). Brush both sides of each flatbread lightly with olive oil (about 1/2 tablespoon per flatbread) and spread a thin layer of softened butter over the top side to promote browning.

Cook the bacon: In a skillet over medium heat, cook the bacon slices until crisp (about 6–8 minutes), turning occasionally. Transfer to a paper-towel-lined plate and chop into bite-size pieces when cool enough to handle.

Sauté sausage and vegetables: In the same skillet, add 1 tablespoon olive oil and heat over medium-high. Add the sliced smoked sausage and cook until edges are browned, about 3–4 minutes. Add the diced onion and red bell pepper and sauté until softened and translucent, about 4–5 minutes. Remove from heat and transfer mixture to a bowl.

Whisk eggs and seasonings: In a medium bowl, whisk together the 6 eggs, 3 tablespoons milk, 1 teaspoon salt and 1/2 teaspoon black pepper until combined and slightly frothy.

Scramble the eggs: Heat 1 tablespoon unsalted butter in a nonstick skillet over medium-low heat. Pour in the egg mixture and let sit briefly (10–15 seconds) until edges begin to set. With a rubber spatula, gently push eggs from edges toward the center, forming large soft curds. Continue stirring occasionally until eggs are just set but still moist, about 2–3 minutes total. Remove from heat immediately (eggs will finish cooking on the warm skillet).

Arrange flatbreads: Place prepared flatbreads on a large baking sheet. Divide the scrambled eggs evenly among the 4 flatbreads, spreading to leave a 1/2-inch border.

Top with sausage, bacon and vegetables: Evenly distribute the sautéed sausage, onion and bell pepper mixture over the eggs on each flatbread. Sprinkle the chopped bacon over the top.

Add cheeses: Mix the shredded cheddar and shredded mozzarella together and sprinkle about 1/2 cup cheese mixture over each flatbread (total 2 cups).

Bake: Place baking sheet in the preheated 425°F (220°C) oven and bake until cheese is melted and edges of the flatbread are golden and slightly crisp, 6–8 minutes. For a slightly more browned top, switch to broil for the last 1 minute while watching carefully to avoid burning.

Finish and garnish: Remove from oven and let cool 1–2 minutes. Sprinkle with sliced fresh chives and add hot sauce to taste if desired. Slice each flatbread into halves or quarters and serve immediately.