Sometimes you just need to kick your breakfast up a notch. These spring breakfast flatbreads are a great option if you are getting bored of the same old breakfast rotation. Mozzarella cheese, fresh asparagus, ham and a runny egg top these delicious flatbreads, making it a filling breakfast, lunch, or brunch option. These flatbreads are easy enough to prep for the week, and cute enough to serve to guests.
What you’ll need to make this recipe
This recipe was created using specific ingredients, as noted. These ingredients are also driving the macros and points for this recipe, so be sure to adjust accordingly.
- premade pizza crust, naan or flatbread of choice
- I used this one, it can be found in most supermarkets by the deli counter
- fat free mozzarella cheese
- deli ham
- you can also sub in: prosciutto, bacon, or any other protein of choice
- asparagus
- eggs
- I use Egglands Best eggs. Their nutritional information is a bit different than standard eggs, making them lower points on the WW green plan.
- scallion
- parsley
- everything bagel seasoning (optional)
- kosher salt and pepper
- olive oil spray
How to make spring breakfast flatbreads
Preheat the oven to 425F first.
While that gets going, chop the woody ends off of the asparagus, and then chop the asparagus into smaller pieces (about 1-2″ in length each). Next, steam the asparagus. To do this easily, put the asparagus pieces into a bowl with a little bit of water (about 1/4 cup). Then, cover the bowl with plastic wrap and microwave it for about 5 minutes.
When that’s done, set the bowl to the side, still covered, while you prepare the other ingredients.
In the meantime, take the flatbread out of the package and place it on a sheet pan. Spray the top of the flatbread with olive oil spray. Then, sprinkle the cheese on top evenly.
Weigh out the ham, and then roll up the pieces. Then, thinly slice the ham to create ribbons of ham. Sprinkle the asparagus on top of the flat bread, and then add the ham on top. Chop the scallion and sprinkle that on top.
Once the ingredients are all on top, create four wells, evenly spaced out on the flatbread. This will allow the eggs to have someplace to sit as they cook. Then, crack the eggs into a bowl, and pour one egg into each opening you created. Sprinkle everything bagel seasoning (or kosher salt and pepper) on top of each egg.
Pop the flatbread into the oven and cook for 15 minutes, or until the eggs are done to your liking.
Storing and reheating these flatbreads
If you plan on meal prepping these and reheating them through the week, I advise undercooking the egg a bit. That way, when you reheat, the eggs will not become overcooked.
To store the flatbreads, loosely wrap them in plastic wrap, making sure not to break the yolk of the egg. You can also store them in glass containers, one per container (do not stack them on top of each other, this will break the yolk).
To reheat, you can air fry the flatbreads at 370 degrees for just 3 minutes, or until they are warmed through and crispy. Pop them in the toaster oven or oven at 400 degrees just until they reheat (only 2-3 minutes should do the trick). You can microwave them, but the flatbread will not crisp back up, so just beware of that method.
Spring Breakfast Flatbreads
Equipment
- sheet pan
Ingredients
- 4 Premade flat bread or pizza Crust, I used one full sheet of the Brooklyn Bred pizza crust
- 3/4 cup fat free mozzarella, I used Kraft
- 4 oz ham, I used Boars Head
- 1 bunch asparagus
- 4 eggs, I used Egglands Best
- 1 scallion
- 2 tbsp parsley
- olive oil spray
- everything bagel seasoning (optional)
- kosher salt
Instructions
- Preheat the oven to 425F.
- Trim the woody ends off the asparagus, and then chop the asparagus into pieces (about 1"-2" in length).
- Steam the asparagus. To do this quickly, add them to a bowl with about 1/4 cup of water. Cover the bowl with plastic wrap tightly. Microwave for about 5 minutes. Remove from the microwave and keep the bowl covered on the counter as you prep the other ingredients.
- Spray the top of the flatbread with olive oil spray.
- Sprinkle the cheese evenly on the top.
- Top evenly with the steamed asparagus pieces.
- Roll the ham up and then thinly slice the rolls to form ribbons. Add the ham evenly to the top of the asparagus.
- Chop the scallion and sprinkle it evenly on top.
- Form small wells in the ingredients in order to make an opening for each egg to sit in.
- Crack the eggs in a small bowl, and add an egg to each well.
- Sprinkle the eggs with everything bagel seasoning (if you are using that), or just kosher salt and black pepper to taste.
- Bake for 15 minutes or until the eggs are cooked to your liking (15 minutes will result in a medium runny egg).
- If you plan on storing these and reheating them throughout the week, I advise undercooking the eggs a bit so that when you reheat them, the eggs do not become overcooked. If serving right away, bake the eggs to your desired liking.
- Slice into 4 equal portions, with one egg for each portion. Sprinkle with parsley.
Notes
- 6 WW points (green plan)
- 5 WW points (blue and purple plans)
Nutrition
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Those look delicious. Definitely going to try this. Are you going to have anything else with this or just the flatbread?
for breakfast, this was great with a side of fruit. for lunch, i would pair it with a salad!
This was SO easy and so delicious. I swapped out the ham for prosciutto that I crisped on the stove. I can’t believe how easy and delicious this was! I can’t wait to host brunch and serve this!!!!
This was delicious , easy to make and reheat during the week . Another breakfast meal prep winner !