Brunch Flatbread Recipe

Prepare sausage for gravy

Heat a 12-inch skillet over medium heat. Add the breakfast sausage (remove casing if needed). Break the meat into small pieces with a spoon and cook, stirring occasionally, until browned and cooked through, about 6–8 minutes. Use a slotted spoon to transfer the cooked sausage to a bowl, leaving rendered fat in the pan.

Make the gravy

If the pan has less than 2 tablespoons of fat, add unsalted butter to make 2 tbs fat total. Reduce heat to medium-low. Sprinkle the flour into the fat and whisk constantly for 1–2 minutes until it forms a blonde roux and loses the raw flour smell. Slowly whisk in the whole milk in a steady stream to avoid lumps. Increase heat slightly and cook, whisking constantly, until the gravy thickens to a pourable but coating consistency, about 3–5 minutes. Return the cooked sausage to the gravy and stir to combine. Season with 1 tsp salt, 1 tsp black pepper, and 1 tsp hot sauce if using. Keep warm on lowest heat while you prepare the rest (cover loosely).

Preheat oven

Preheat the oven to 425°F (220°C). Position a rack in the middle and line a baking sheet with parchment or lightly oil it. If you prefer a crisper flatbread bottom, place a pizza stone in the oven while preheating.

Assemble base on flatbreads

Place the 2 flatbreads on the prepared baking sheet. Using a spoon, divide the sausage gravy between the flatbreads, spreading it in an even layer to about 1/4–1/2 inch from the edges. Leave room for toppings. Set assembled flatbreads aside while finishing toppings.

Caramelize onions

While gravy simmers, heat 1 tbs olive oil in a medium skillet over medium-low heat. Add the thinly sliced onion and 1/2 tsp salt. Cook slowly, stirring every few minutes, until the onion is deeply golden and caramelized, about 20–25 minutes. Add 1 tsp sugar about halfway through to encourage browning. If the onions begin to stick or brown too quickly, add a splash (1–2 tbs) of water and reduce heat. Remove from heat and set aside.

Scramble eggs

In a bowl, whisk together 4 large eggs, 2 tbs milk or half-and-half, and 1/4 tsp of the salt reserved for eggs. Heat a nonstick skillet over medium-low and add 1 tbs butter. When butter is foamy, pour in the egg mixture. Let sit undisturbed for 10–15 seconds, then gently stir with a rubber spatula, folding curds from the outside in. Remove the pan from heat when eggs are still slightly underdone (they will finish cooking in the oven), about 1–2 minutes. Season with the remaining pinch of salt and a few grinds of black pepper.

Top flatbreads

Evenly distribute the caramelized onions over the gravy on each flatbread. Divide the scrambled eggs between the two flatbreads and gently spread into an even layer. Scatter the shredded cheddar-jack cheese over the eggs, covering evenly. Arrange the sliced roasted red peppers on top of the cheese in strips or small pieces so they warm through in the oven.

Bake

Place the baking sheet with the assembled flatbreads in the preheated oven (on pizza stone if using). Bake until the cheese is melted, edges of the flatbread are crisped, and toppings are warmed through, 8–10 minutes. If you like a browner cheese top, switch to broil for the last 1–2 minutes while watching carefully to avoid burning.

Finish & serve

Remove flatbreads from the oven and let rest 2 minutes. Sprinkle chopped chives or parsley over the top if using. Using a sharp knife or pizza cutter, slice each flatbread into 6–8 pieces. Serve immediately with extra hot sauce on the side if desired.