savory breakfast recipe
- The Best savory breakfast recipe
- Crispy Breakfast Flatbreads with Garlic Tomato Sauce
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Crispy Breakfast Flatbreads with Garlic Tomato Sauce Works
- ❓ Frequently Asked Questions About Crispy Breakfast Flatbreads with Garlic Tomato Sauce
The Best savory breakfast recipe
Crispy Breakfast Flatbreads with Garlic Tomato Sauce
A quick, savory breakfast option featuring fluffy flatbreads paired with a tangy garlic tomato sauce. Ready in under an hour with minimal effort.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 packet active dry yeast
- 1 cup warm milk
- 1 large egg
- 1 tbsp olive oil
- 1 cup canned crushed tomatoes
- 2 cloves garlic, minced
- 1 tbsp olive oil
- ½ tsp dried oregano
- Salt and black pepper to taste
👨🍳Directions
-
1
Activate the yeast by mixing warm milk, sugar, and yeast in a bowl. Let sit for 5 minutes until frothy. -
2
In another bowl, combine flour and salt. Gradually add the yeast mixture and olive oil, mixing until a soft dough forms. -
3
Knead the dough for 5 minutes until smooth and elastic. Cover with a damp towel and let rise in a warm place for 30 minutes, or until doubled in size. -
4
Preheat oven to 425°F. Roll the dough into 8 equal circles, about ⅛-inch thick. Place on a baking sheet. -
5
Bake for 12–15 minutes until puffed and golden brown. -
6
While flatbreads bake, heat olive oil in a pan over medium heat. Sauté garlic for 30 seconds until fragrant. Add crushed tomatoes, oregano, salt, and pepper. Simmer for 10 minutes. -
7
Serve warm flatbreads topped with garlic tomato sauce.
🔧Equipment
- Mixing bowls
- Whisk
- Rolling pin
- Baking sheet
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Crispy Breakfast Flatbreads with Garlic Tomato Sauce Works
❓ Frequently Asked Questions About Crispy Breakfast Flatbreads with Garlic Tomato Sauce
Can I substitute any of the ingredients in this savory breakfast dish?
Yes, you can make adjustments, but keep in mind that the dish’s flavor and texture may change. Swap the potatoes for sweet potatoes or parsnips if you prefer a sweeter or earthier note. For a lighter version, replace the cream cheese with Greek yogurt or skip it entirely. If you’re avoiding dairy, use a dairy-free butter substitute, but ensure the dish’s richness won’t be compromised.
How do I ensure the eggs are perfectly cooked without overcooking them?
For soft or medium eggs, cook them in a skillet over medium-low heat with a splash of water or milk to create a gentle steam. Once the pan is hot, crack the egg gently into the center and cover to trap steam. Cook for 2–3 minutes for soft yolks or 3–4 minutes for medium. For sunny-side-up eggs, remove the lid after 2 minutes and cook until the whites are set but the yolk remains runny.
What if I don’t have a meat thermometer?
For the bacon, cook it until it’s crispy and the internal temperature reaches about 160°F (71°C)—it will be fully cooked when it’s no longer pink inside. For the sausage, look for it to be slightly browned and pull away from the pan, which usually takes 5–7 minutes at medium heat. The potatoes should be tender when pierced with a fork, about 15–20 minutes in the oven.
How can I make this recipe ahead of time?
You can prep the potatoes and sausage in advance: parboil the potatoes until they’re almost tender (about 8 minutes), then cool and store them in the fridge for up to 2 days. Cook the sausage separately and refrigerate it. Assemble the dish the night before, but refrigerate it uncovered to prevent sogginess. Reheat the potatoes and sausage in a skillet or oven until crispy before adding the eggs and finishing with the remaining toppings.
Why do some versions of this dish include a side of fresh herbs?
Fresh herbs like chives, parsley, or cilantro add brightness and freshness to balance the richness of the eggs and bacon. They also enhance the dish’s visual appeal, making it look more restaurant-quality. If you don’t have fresh herbs, dried herbs like paprika or a sprinkle of black pepper can mimic some of that flavor.
