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.
- 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
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.
Make garlic oil - Chop garlic. Whisk with olive oil (portion for flatbread). (Can be done up to 5 days ahead)
Mozzarella - Thinly slice or shred.
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Heat oven to 400F / 204C.
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.
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.
Top the flatbreads with spinach, potatoes, and cheese, making a nest in the middle that can hold the eggs.
Crack the eggs into the center of the flatbreads.
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.
Season the tops of the flatbread (including the eggs) with Everything Bagel Seasoning. Slice and serve warm. Enjoy!