What’s better than pizza? Breakfast pizza. I’ve been making this turkey bacon & egg breakfast flatbread for a while, sharing it on my Instagram, and thought I’d finally share it here.
So I have a really important question – are you #TeamBreakfast like me? I could eat breakfast for every meal, no question asked. That’s what makes this recipe so great – it’s not only for breakfast. I make this flatbread for dinner more often than I do for breakfast.
Let’s talk about the ingredients. I like the Flatout Light wraps which are only 90 calories and moderate in carbs. I like keeping these on hand not only for flatbreads, but for breakfast wraps, quick lunches and dinners with deli chicken slices or tuna, or even quesadillas or tacos.
For the toppings, I like using one slide of turkey bacon and egg whites to save on fats, which I end up using on the cheese. Get creative with your toppings! Add mushrooms, broccoli, bell peppers, or even leftover potatoes to make the flatbread your style.
What You’ll Need
- Flatout Light Wrap
- 30 grams marinara or pizza sauce
- 1 slice turkey bacon
- 120 grams egg whites
- 14 grams black olives
- 20 grams spinach
- 28 grams low-fat mozzarella cheese
- 28 grams salsa
- Optional: cilantro, crushed red pepper, Italian seasoning, garlic powder
Preheat the oven to 425 degrees. Place the Flatout wrap on a baking or pizza sheet and prep with the marinara/pizza sauce, Italian seasoning, and garlic powder. While the oven is heating up, cook the turkey bacon and egg whites – set aside. Bake the Flatout wrap for 2 – 3 minutes – remove from the oven.
Layer on the ingredients, I like starting with the bacon, black olives, and egg then spinach and finally cheese. Bake for 5 – 7 minutes, until the edges of the wrap are brown and crispy. Let cool for a few minutes. Top with salsa, cilantro, and crushed red pepper. Slice and enjoy!
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