Description
A delicious breakfast recipe featuring flatbreads topped with sausage gravy, crispy bacon, fresh spinach, Cheddar Jack cheese, tomatoes, and baked eggs.
Ingredients
Scale
- 225 grams ground pork sausage
- 950 millilitres whole milk
- 95 grams plain flour
- 1 teaspoon fine salt
- 1 teaspoon ground black pepper
- 5 strips streaky bacon
- 2 flatbreads
- 15 grams fresh spinach, lightly packed
- 100 grams Cheddar Jack cheese, shredded
- 4 cherry tomatoes, sliced
- 4 large eggs
Instructions
- Heat a skillet over medium heat. Add the ground pork sausage and break it apart with a wooden spoon. Cook until fully browned and no longer pink. Drain excess fat and reserve the cooked sausage.
- In a saucepan over medium heat, combine the milk, flour, salt, and black pepper. Whisk continuously, cooking until the mixture thickens to a smooth gravy consistency. Adjust with additional milk for a thinner gravy or add more flour for a thicker texture if needed.
- Stir the browned pork sausage into the prepared gravy. Remove the saucepan from the heat and set aside.
- Preheat the oven to 220°C. Cut each bacon strip into four pieces. Cook the bacon pieces in a large skillet over medium heat until crisp to your preference. Remove bacon and set aside, reserving the rendered bacon fat in the skillet.
- Add the fresh spinach to the bacon fat in the skillet. Toss and cook for approximately 2 minutes, or until fully wilted.
- Lay out the flatbreads on a baking tray. Spread a generous layer of the sausage gravy evenly over each flatbread. Top with shredded Cheddar Jack cheese, wilted spinach, sliced cherry tomatoes, and cooked bacon pieces.
- Crack two eggs into a small bowl. Carefully slide the eggs onto each flatbread. Repeat with the remaining two eggs for the second flatbread.
- Bake in the preheated oven for 10 minutes, or until the cheese has melted and eggs are cooked to desired doneness.
Notes
- Feel free to customize toppings based on personal preference.
- Use low-fat milk for a lighter version of the gravy.
- Cooking time for the eggs may vary depending on how you like them done.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking and stovetop cooking
- Cuisine: American
Nutrition
- Serving Size: 1 flatbread
- Calories: 700
- Sugar: 2g
- Sodium: 950mg
- Fat: 45g
- Saturated Fat: 17g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 37g
- Cholesterol: 320mg