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Breakfast Flatbread with Eggs, Bacon & Cheese

Crispy pre-made flatbread topped with melted mozzarella and cheddar, savory bacon, fresh spinach, and perfectly baked eggs with runny yolks. A fast, satisfying breakfast that works just as well for a weekday morning as it does for a leisurely weekend brunch — and endlessly customizable with whatever you have in the fridge.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course: Breakfast
Ingredients Method Notes

Ingredients
  

Flatbread base:
  • 2 pre-made flatbreads 6–8 inches each
  • 2 tablespoons olive oil
Toppings:
  • 4 large eggs
  • 4 strips bacon cooked and chopped
  • 1 cup shredded mozzarella
  • ½ cup shredded cheddar
  • ½ cup fresh spinach or kale chopped
  • Salt and black pepper to taste
  • 2 tablespoons fresh cilantro or parsley garnish
  • 2 tablespoons sour cream or yogurt optional, for drizzling

Method
 

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment or lightly oil it.
  2. Lay flatbreads on the baking sheet and brush each one lightly with olive oil.
  3. Scatter mozzarella and cheddar evenly over both flatbreads, then distribute the spinach and bacon on top.
  4. Crack 2 eggs onto each flatbread, spacing them apart. Season with salt and pepper.
  5. Bake for 10–12 minutes, checking at the 8-minute mark, until egg whites are set, yolks are still slightly runny, and the flatbread edges are golden.
  6. Remove from the oven, rest for 1 minute, then drizzle with sour cream or yogurt if using. Garnish with fresh herbs, slice, and serve immediately.

Notes

Bread swaps: Pita, naan, or sliced baguette all work — adjust baking time slightly for thicker breads.
No bacon: Turkey bacon, cooked sausage, or mushrooms are all good substitutes.
Cheese options: Feta adds tang; pepper jack adds heat. Use whatever you have.