Protein Packed Breakfast Flatbread: Smoked Sausage, Potato and Sunny Side Up Egg

Written by Published on in Breads, Breakfast, Flatbread
Jump to Recipe

It’s no secret I am a foodie definitely smitten with flatbread, and this morning was no different except for enjoying it at breakfast time.

What I enjoy about this thin low carb flat bread or pizza crust is the versality, some made with regular, cauliflower or broccoli crusts, that can be prepared as a meat, specialty or veggie lovers that is ready within minutes and with minimal cleanup.

This morning I decided to follow my regimen of making a high protein, moderate fat, and low carb meal, and this flatbread recipe is definitely protein-packed being chocked with sausage and a sunny side up egg.

Smoked Sausage, Potatoes, and Sunny Side Up Egg Flatbread

Though the few sliced and assorted baby potatoes listed in this recipe are not low carb and are not usually on my own menu as I lean more towards a keto-friendly diet as of late, there are those here who are not. However, if you are low carb, keto, or sugar free, simply skip the potatoes and top with your favorite veggie instead.

Baby Potato Assorted Blend

Print

Smoked Sausage, Potatoes, Sunny Side Up Egg Breakfast Flatbread

Thin and crispy flatbread that is hearty and protein packed with smoked sausages, thinly sliced potatoes with a sunny side egg on top. Serve with fresh sliced tomatoes or sour cream and chives.

Prep Time 10 minutes
Cook Time 30 minutes
Servings 2

Ingredients

  • 8 oz Smoked Sausage sliced
  • 6 Baby Potato Assorted Blend 2 of each. sliced
  • 2 large Eggs
  • 2 Flatbreads
  • 4 tbsp Cheddar Cheese grated
  • 1 tbsp Olive Oil
  • Salt and Pepper to taste

Instructions

  1. Preheat oven at 400 degrees.

  2. In a skillet on medium high heat, add oil and brown sausage slices.

  3. Add sliced salted and peppered potatoes to the pan and cook until lightly brown on both sides.

  4. Add cooked sausage and potatoes to flatbread on a foiled lined baking sheet.

  5. Add one egg at a time to hot skillet, adding more oil if needed. Cook egg for less than a minute, and place also on top of flatbread, trying not to break the yoke if possible.

  6. Sprinkle both flatbreads with shredded cheese.

  7. Bake at 400 degrees for 5 to 8 minutes until ingredients are warmed through and cheese is melted. Serve with fresh tomatoes or sour cream and chives, if desired.

Recipe Notes

Whenever possible, choose organic ingredients.

Comments are closed.