Everything Bagel Seasoning Breakfast Flatbread
with roasted potatoes / spinach / egg
This is like a bagel sandwich breakfast served as a flatbread, right down to the eggs cracked directly on top and the Everything Bagel Seasoning sprinkled over everything.
Smarts: Don't skip the foil lining the sheet pan. It will make clean-up easy if any of the eggs spill over the edge of the flatbreads.
Ingredients
- Potatoes, baby or new - 1 lb , quartered
- Oil, olive - 1 1/2 Tbsp
- Garlic - 2 cloves , chopped
- Oil, olive - 2 Tbsp
- Mozzarella, fresh - 8 oz , grated or very thinly sliced
- Foil - for baking
- Flatbread, like naan or pita bread - 4 rounds
- Baby spinach - 5 oz
- Eggs - 4
- Everything Bagel Seasoning - 2 Tbsp
Prep
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Roast potatoes - (Skip if the potatoes were roasted ahead for Monday.) Heat the oven to 425F / 218C. Quarter potatoes. Toss the potatoes with olive oil (portion for potatoes) and some salt. Spread out on a sheet pan and roast, flipping them with a spatula halfway through cooking, until golden and tender, 25 to 30 minutes.
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Make garlic oil - Chop garlic. Whisk with olive oil (portion for flatbread). (Can be done up to 5 days ahead)
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Mozzarella - Thinly slice or shred.
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Make
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Heat oven to 400F / 204C.
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Line a sheet pan with foil and spray it lightly with nonstick cooking spray or brush with some cooking oil. Arrange flatbread in a single layer on foil.
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Heat a skillet or nonstick pan with garlic oil over medium heat. Add spinach on top and saute until the spinach is wilted and most of the moisture has cooked off, 5 to 6 minutes.
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Top the flatbreads with spinach, potatoes, and cheese, making a nest in the middle that can hold the eggs.
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Crack the eggs into the center of the flatbreads.
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Bake in the oven until the edges of the flatbread are crisp, the cheese is melted, and the eggs are cooked to your liking, 10 to 12 minutes.
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Season the tops of the flatbread (including the eggs) with Everything Bagel Seasoning. Slice and serve warm. Enjoy!
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