Egg and Bacon Flatbread

Time to Cook: 
15 minutes
Time to Prepare: 
10 minutes
Number of Servings: 
8
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On the weekend I wanted to try something new. What about little flat breads, topped with eggs and bacon that you could pick up with your hands and eat, almost like a pizza? These are some of the easiest little egg pizzas you'll ever make. Pre-made crescent roll dough from the store saves you the trouble of pulling out yeast and worrying about dough, and the possibilities for toppings are pretty much endless. Try some ham, cooked and crumbled sausage, or bacon, Top them with fresh basil. Change up the cheese and try Swiss, a spicy pepper jack, or Cheddar. Dress up some spinach or arugula and toss it over top. Slice up some tomatoes and add them, or even some sweet peppers.

If you're making them for a crowd, these would be one of the easiest ways to serve brunch that there is-and they look really impressive when you pull them from the oven! Getting the raw egg to stay on the dough is a bit of a challenge though as they tend to slide off, so make sure to read the recipe all the way through for tips before you start. They are best eaten soon after they are made, although we happily downed the leftovers for breakfast the next day and they are still pretty good cold. I have a feeling these may just become the new rage on weekends at your house.

Eggs and bacon that can fit in your hand.

Ingredients

2 cans of crescent roll dough, or you could use your own pizza dough

8 eggs

12 slices of bacon, cooked and drained

2 green onions, chopped

1 cup shredded cheese

4 Roma tomatoes, seeded and sliced thinly


Directions

1. Spray a baking sheet with non stick oil spray. Preheat the oven to 350 F.

2. Open the cans of crescent roll dough and taking two triangles at a time, pinch them together to form a square. On a lightly floured counter, roll them with a rolling pin to flatten slightly to about 1/4 -1/8 inch thick. Transfer to the greased baking sheet.

egg flatbreads recipe

3. Pinch the edges of each square to form a 'rim' of sorts. This is to keep the egg from sliding right off the dough base. This generally is a problem and can make the dish a bit frustrating, but I found the best way to keep the eggs from sliding off is to place the dough squares as close to the edge of the pan as possible (tuck them right into the corners of the rimmed pan and then along the edges, so that the edge of the pan keeps the egg from sliding off. It's not like that in the photo but I think it would be a real help.)

4. Arrange  tomato slices and some bacon on the squares and then crack an egg onto them. Sprinkle with pepper and cheese. Carefully place the pan in the oven and bake for about 15 minutes until the cheese is melted and bubbling, the eggs are set, and the bottom of the dough is lightly browned.

5. Remove the pan from the oven and sprinkle with the green onions before transferring the flatbreads to plates and serving. Enjoy!