Loaded Breakfast Flatbread

This loaded grain free breakfast flatbread has spinach, tomatoes and green onions on top of eggs, sausage and bacon for the perfect breakfast meal anytime.

Serves: 4

Serves: 4decrease servingsincrease servings

Ingredients

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Make flatbread according to recipe.
  2. Cook bacon (or use leftover) and sausage in a skillet until done. Drain and dry with napkins or paper towels to remove excess grease. Set aside.
  3. Prepare the veggies by slicing the tomatoes, chopping spinach and slicing green onions.
  4. In the last few minutes of the flatbread cooking, scramble the eggs to your liking. Make sure not to overcook them or they may get rubbery in the oven.
  5. Mix together butter and garlic powder.
  6. Top cooked flatbread with garlic butter mixture, sausage, chopped spinach, sliced tomato, egg and sprinkle with chopped bacon and green onion.
  7. Place back in the oven for 5-7 minutes or until flavors are combined.

Notes

I divided my flatbread dough in half to make two flatbread crusts. This makes it easier to transfer in and out of the oven, especially when loaded with toppings.

Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.

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Recipe Info

  • Difficulty
  • prep:20 minutes
  • cook:20 minutes
  • Show nutritional information
    This is our estimate based on online research.
    Calories:1947
    Fat:181 g
    Carbohydrates:34 g
    Protein:96 g
    Calculated per serving.

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