Crispy Baked Egg Flatbread With Mushroom And Spinach
This savoury breakfast is filling, nutritious, and delicious. A crispy baked egg flatbread filled with mushrooms, spinach, and cheese. Not only easy to make, but also quick and convenient. Perfect for busy mornings, packed lunches, and meal prep.
Every Sunday I like to prep these egg flatbreads for the mornings ahead. Me and my husband love a good savoury breakfast and we like to mix it up a bit. Some mornings, we have avocado on toast topped with eggs, and other mornings we love this crispy baked egg flatbread.
These “breakfast pizzas” (as I like to call them) are quick and easy to make and store really well in the fridge for mornings when you don’t feel like cooking (or simply don’t have the time). We like to eat them cold, but they can be warmed up in the oven or even toasted for that extra crispy bite. If your kids like eggs, you can pack these for school lunches. And you can take them to work.
You can also swap ingredients depending on the season, or just preference. You can change the vegetables you use or even the type of cheese. I have swapped spinach with kale many times, and used different varieties of mushrooms, thrown in sliced bell peppers, zucchini, or baby tomatoes. The possibilities are endless. Make it yours!
The thing I love the most about them, besides convenience and taste, is how filling they are. You get a balanced meal, that is nutritious and high in protein, and can satiate you till lunch time. No more snacking between meals.
When they are warm out of the oven you can grate some extra parmesan cheese, and sprinkle some fresh herbs on top. But my favorite way to serve these is with my jalapeño and roasted bell pepper hot sauce. It works like a charm as it packs some heat and adds an extra layer of flavor.
Ingredients You Need
- eggs
- flatbread (white or whole wheat)
- cheese (mozzarella, cheddar, and parmesan)
- spinach (I used baby spinach)
- mushrooms (sliced white mushroom or any other type)
- dry chives (or fresh)
- salt and pepper
This is a vegetarian dish, but you can use ham or any cooked meat (like rotisserie chicken) for extra protein . Whatever you have in the fridge, as long as it is not too fatty (as this will make the flatbread too oily and soggy).
How To Make The Baked Egg Flatbread
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Prepare the ingredients
- Crack the eggs and whisk them in a small bowl. Season them with salt, pepper and chives.
- Slice the mushrooms.
- Grate the cheese, if you are not using pre-sliced.
Assemble the flatbread
- Pre-heat the oven to 395°F / 200°C.
- Slightly oil your cast iron or pan.
- Put the flatbread on the bottom of the pan and add the whisked eggs.
- Layer the mushrooms and spinach evenly.
- Sprinkle all the cheeses on top, including the parmesan.
Bake the flatbread
- Bake at 395°F / 200°C for 25 minutes or until golden brown on top and crispy.
- Serve warm or cold with extra grated parmesan and some fresh herbs (if desired).
Crispy Baked Egg Flatbread With Mushroom And Spinach
Equipment
- cast iron skillet / oven safe round baking dish
Ingredients
- 4 eggs
- 1 large flatbread (homemade or store-bought)
- 50 g fresh baby spinach
- 90 g shredded cheddar
- 60 g shredded mozzarella
- 80 g sliced mushrooms
- 1 tbsp grated parmesan (or more)
- 2 tsp dry chives (but you can use fresh) or any other preferred herbs
- salt and pepper to taste (be aware of the already salt content in the flatbread and cheese)
Instructions
Prepare the ingredients
- Crack the eggs and whisk them in a small bowl. Season them with salt, pepper and chives.2 tsp dry chives (but you can use fresh), salt and pepper to taste (be aware of the already salt content in the flatbread and cheese)
- Slice the mushrooms.
- Grate the cheese, if you are not using pre-sliced.
Assemble the flatbread
- Pre-heat the oven to 395°F / 200°C.
- Slightly oil your cast iron or pan.
- Put the flatbread on the bottom of the pan and add the whisked eggs.1 large flatbread (homemade or store-bought), 4 eggs
- Layer the mushrooms and spinach evenly.50 g fresh baby spinach , 80 g sliced mushrooms
- Sprinkle all the cheeses on top, including the parmesan.90 g shredded cheddar, 60 g shredded mozzarella , 1 tbsp grated parmesan (or more)
Bake the flatbread
- Bake at 395°F / 200°C for 25 minutes or until golden brown on top and crispy.
- Serve warm or cold with extra grated parmesan and some fresh herbs (if desired).