These flatbreads are a wonderful change up for breakfast and will have your family and guests asking for more. You can get creative and change the toppings to make them more savory or a little sweeter (my daughter loves a small drizzle of real VT maple syrup on her eggs. They're fun to make and you can set these up so your family and/or guests can build their own!
4 mini Naan Tandoori baked flatbreads or homemade flatbread if you have the time.
½ cup diced ham
½ cup crumbed breakfast sausage
1 can mushroom stems and pieces or a few fresh mushrooms, sliced (optional)
½ cup Pepperjack, Cheddar or American cheese
¼ cup fresh spinach, chopped, or thawed and squeezed frozen spinach
¼ cup diced plum tomatoes
4 large eggs
Salt and Pepper to taste
2 tablespoon olive oil
Other toppings as desired...get creative!!!!
No nutrition information available
Preheat oven to 400 degrees F.
Place mini flatbreads on an ungreased baking sheet. Brush lightly with olive oil.
Place toppings of your choice on flatbread (meats, then veggies, then cheese..
Push toppings to sides to leave a unfilled center on the flatbread.
Crack an egg into the empty center of each flatbread.
Season with salt and pepper.
Bake until the whites of the egg turn white, about 8-10 minutes (more or less depending on your oven, - keep an eye on it, you want the yolks to be runny but the whites just set)
Remove from oven and allow to stand for a few moments. Place on individual plates and serve with a fork and sharp knife...you want the egg yolk to run out when cut. Delicious!