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Eggy Sausage Flatbreads

Eggy Sausage Flatbreads

Eggy Sausage Flatbreads

with Tomato and Basil

Recipe Development TeamPublished on July 20, 2017

4.4

(663 customers rated)

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Pizza for breakfast just went from “oh no” to “oh yeah!” This recipe is the opposite of a leftover slice: it’s piping hot, toasty, and loaded with delicious, morning-friendly toppings like lightly sweet breakfast sausage and sunny-side-up eggs. But since it is still a pizza, there are tomatoes, cheese, and basil, too, just in case you still wanted a taste of margherita in the AM.

Allergens:

Wheat

•Sesame

•Milk

•Eggs

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

1 unit

Shallot

1 unit

Roma Tomato

½ ounce

Basil

4 ounce

Breakfast Sausage

2 unit

Flatbreads

(Contains: Wheat, Sesame)

1 cup

Italian Cheese Blend

(Contains: Milk)

1 teaspoon

Italian Seasoning

¼ cup

Parmesan Cheese

(Contains: Milk)

2 unit

Eggs

(Contains: Eggs)

Not included in your delivery

1 tablespoon

Vegetable Oil

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)3222 kJ

Calories770 kcal

Fat46 g

Saturated Fat18 g

Carbohydrate53 g

Sugar8 g

Dietary Fiber3 g

Protein41 g

Cholesterol275 mg

Sodium1350 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pan

•Baking Sheet

Instructions

Preheat and Prep

1

Wash and dry all produce. Preheat oven to 450 degrees. (TIP: For an extra crispy flatbread crust, place a lightly oiled baking sheet in oven as it heats.) Halve, peel, and slice shallot from root to stem end into thin strands. Slice tomato crosswise into thin rounds. Pick basil leaves from stems; discard stems.

Cook Sausage and Shallot

2

Heat a drizzle of oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add sausage and shallot. Cook, tossing, until sausage is browned and cooked through and shallot is translucent, 6-8 minutes. Remove from pan. Cut sausage into ½-inch rounds.

Assemble Flatbreads

3

Place flatbreads on a lightly oiled baking sheet. Evenly sprinkle with Italian cheese. Season with salt, pepper, and Italian seasoning. Scatter shallot, tomato, and sausage over top, then sprinkle with Parmesan.

Bake Flatbreads

4

Bake flatbreads in oven until crust is golden brown and cheese is melted and bubbly, about 8 minutes.

Cook Eggs

5

Wipe out pan used for sausage, then heat a drizzle of oil in it over mediumhigh heat. Gently crack eggs into pan. Cook sunny-side up to desired doneness, 3-5 minutes.

Finish and Serve

6

Top flatbreads with eggs, then slice into pieces. Season with salt and pepper. Scatter basil over top and serve.

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