Go Back

Breakfast Flatbread With Eggs and Bacon - A Simple, Satisfying Morning Meal

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Flatbread or naan (1–2 pieces) – Sturdy enough to hold toppings
  • Eggs (3–4) – Large eggs, fresh
  • Bacon (4–6 slices) – Thick-cut if possible
  • Shredded cheese (1–1.5 cups) – Mozzarella, cheddar, or a blend
  • Olive oil or butter (1–2 tablespoons)
  • Garlic (1 clove) – Optional, for a subtle kick
  • Red pepper flakes – Optional, for heat
  • Fresh herbs – Chives, parsley, or green onions
  • Baby spinach or arugula (1 cup) – Optional, for freshness
  • Salt and black pepper
  • Hot sauce or chili oil – Optional, for serving
  • Yogurt or sour cream (2 tablespoons) – Optional, for a quick drizzle

Method
 

  1. Preheat your oven: Set it to 425°F (220°C). If you have a baking stone or an inverted sheet pan, place it in the oven to preheat for a crisper base.
  2. Prep the bacon: Slice the bacon into small pieces. Cook in a skillet over medium heat until just crisp. Transfer to a paper towel–lined plate. Reserve a teaspoon of the bacon fat for extra flavor.
  3. Warm the flatbread: Brush the flatbread lightly with olive oil or a mix of oil and reserved bacon fat. Rub with a cut clove of garlic if you like. Slide onto the hot pan or stone for 2–3 minutes to firm it up.
  4. Add cheese and greens: Sprinkle a thin layer of cheese over the flatbread. If using spinach or arugula, toss it with a tiny bit of oil and salt, then spread it over the cheese. The cheese acts like glue to keep greens in place.
  5. Add bacon: Scatter the cooked bacon evenly across the surface. Keep some pieces near where you’ll place the eggs for balanced bites.
  6. Create egg wells: Use the back of a spoon to press small indentations in the toppings. Crack 3–4 eggs into the wells. Season with salt, pepper, and red pepper flakes if using.
  7. Bake: Return the flatbread to the oven. Bake 8–12 minutes, depending on how set you want your yolks. For runny centers, start checking at 8 minutes. For firmer yolks, go closer to 12.
  8. Add a finishing touch: Sprinkle with fresh herbs. If you like, whisk a spoonful of yogurt or sour cream with a splash of water, salt, and pepper, then drizzle lightly over the top. A few drops of hot sauce never hurt.
  9. Slice and serve: Let it rest 1–2 minutes so the eggs settle. Slice into wedges with a sharp knife or pizza cutter and serve hot.