Wake up your taste buds with this restaurant inspired breakfast flatbread topped with pesto, chicken sausage, veggies, goat cheese, an egg, and balsamic glaze!
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Restaurants have been hit so hard during this pandemic. I’ve seen local restaurants shut their doors permanently. And I’ve seen restaurants get creative to stay afloat with DIY kits, grocery offerings, cocktails to-go, and even gift baskets for sale during the holidays. My husband and I prefer a homecooked meal over going out to eat. But I have done what I can to support some of our favorite spots over the past year.
I’m not comfortable enough to dine in, but I have made several takeout orders. There have been times when I’ve ordered so much food from local spots that I’ve had to freeze the leftovers! Even if it’s just been a simple like and share of social media posts, I’ve just wanted to help in some way.
While I was scrolling Facebook a few weeks ago, I saw a post from one of my favorite brunch spots, the Turning Point. They shared a picture of a breakfast flatbread that looked so delicious! I immediately gave the post some love and saved it. The post inspired me to make my own version of their breakfast flatbread.
Their breakfast flatbread is made with cauliflower flatbread, spinach, chicken sausage, roasted red peppers, caramelized onions, sunny side up eggs, pesto, goat cheese, and balsamic glaze. Sounds pretty tasty. Right? Don’t worry. One of these days I’ll order some takeout and try it for myself! But for now, I have my own version that’s pretty darn delicious!
Balsamic Chicken Sausage Breakfast Flatbread
My version of this flatbread starts with whole wheat naan. I loaded it with kale pesto, fresh baby spinach, chicken sausage, roasted red peppers, crumbled goat cheese, an egg over easy, and a drizzle of balsamic glaze.
I left out the onions because I can’t do onions for breakfast. They’re a little too much for me first thing in the morning. But I’m sure they’d be excellent if you’re having this flatbread for lunch or dinner! It’s a total preference thing!
Naan is the perfect base for so many flatbread recipes! I like to warm the naan first in the toaster oven. Sprinkle it with a little water first so it gets crispy. Then, toast the flatbread until it’s nice and warm and spread some pesto onto it.
Add the spinach leaves. You could use another leafy green like kale, if you prefer. Either would work!
Add a tablespoon of olive oil to a skillet and add some chopped up chicken sausage. I always get fully cooked sausage so it only takes a few minutes to cook. Once the sausage is all warmed up, add it to the flatbread. But save the skillet because you’re going to need it to make your egg!
Next, we’re going to throw some roasted red pepper strips on top for some added zing and sprinkle with crumbled goat cheese.
Wipe out the skillet and melt some butter. Then, carefully crack an egg into the pan. I like my eggs over easy so I cooked the egg for 2-3 minutes on one side. Then, I flipped the egg and cooked it for a couple more minutes and slid it onto flatbread.
Almost done! Season the egg with salt and pepper, give the flatbread a nice drizzle of balsamic vinegar, and enjoy!
Ingredients
- 1 whole wheat naan flatbread
- 2 tbsp. pesto
- 1 cup baby spinach
- 1 tbsp. olive oil
- 1 fully cooked chicken sausage link, cut into chunks
- 1/4 cup roasted red pepper strips
- 2-3 tbsp. crumbled goat cheese
- 1 tbsp. butter
- 1 large egg
- Salt and pepper, to taste
- Balsamic glaze
Instructions
- Sprinkle the naan flatbread with water and place in the toaster. Bake for 2-3 minutes at 400 degrees, or until crispy. Remove and plate.
- Spread the pesto onto the flatbread. Then, add the baby spinach.
- In a skillet, heat olive oil over medium heat and add the chicken sausage. Cook sausage for 1-2 minutes. Then, add the chicken sausage to the flatbread. Wipe out the skillet and set aside.
- Add the roasted red pepper strips to the flatbread and sprinkle the goat cheese on top.
- Place the skillet back onto the stovetop. Add the butter and melt over medium heat.
- Crack an egg into the pan and let it cook undisturbed for about 3 minutes.
- Carefully use a spatula to flip the egg and cook for 1-2 more minutes. Season with salt and pepper and add to the flatbread.
- Drizzle the flatbread with balsamic glaze and serve.
This breakfast recipe takes a little more effort than pouring cereal and milk into a bowl, but it’s totally worth it! It would also make a delicious café style brunch or dinner!
Did you make this Balsamic Chicken Sausage Breakfast Flatbread recipe? Share it on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!
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