Breakfast Flatbreads Sausage Bacon (Print-Friendly Version)
Satisfying breakfast flatbreads layered with savory gravy, bacon, eggs, spinach, tomatoes, and cheese.
# Ingredients You'll Need:
→ Sausage Gravy
01 -
225 grams ground pork sausage
02 -
950 millilitres whole milk
03 -
95 grams plain flour
04 -
1 teaspoon fine salt
05 -
1 teaspoon ground black pepper
→ Flatbreads
06 -
5 strips streaky bacon
07 -
2 flatbreads
08 -
15 grams fresh spinach, lightly packed
09 -
100 grams Cheddar Jack cheese, shredded
10 -
4 cherry tomatoes, sliced
11 -
4 large eggs
# How to Make It:
01 -
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.
02 -
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.
03 -
Stir the browned pork sausage into the prepared gravy. Remove the saucepan from the heat and set aside.
04 -
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.
05 -
Add the fresh spinach to the bacon fat in the skillet. Toss and cook for approximately 2 minutes, or until fully wilted.
06 -
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.
07 -
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.
# Extra Information:
01 -
Crack the eggs into a bowl first to prevent breaking yolks when transferring to the flatbreads.