It’s no secret that The Hubs and I love eggs. We burn through cartons of eggs like they’re going out of stye in this house. Although I love ’em just plain fried, scrambled or boiled, I’m always interested in new ways to eat/make eggs. The first time I made this recipe, it instantly became one of our favorites. I use turkey breakfast sausage in the recipe but you could use other types of sausage to make it less “breakfasty” I know lots of people like breakfast for dinner too, so if that’s the case, by all means, use breakfast sausage!
A couple of things to note. First, is everyone else crazy about fontina cheese like I am? I’m sure you could easily substitute mozzarella or another type of cheese in this recipe but the fontina is just so divine! Also, I urge you NOT to omit the lemony arugula topping! It creates such surprising flavors and really takes it to another level. I love finding recipes like this one that are so simple yet, really end up wowing me!
Sausage and Egg Flatbread recipe from Cooking Light
- 1 (11-ounce) can refrigerated French bread dough
- 2 teaspoons cornmeal
- 2/3 cup chopped onion
- 1 (4-ounce) turkey Italian sausage, casing removed, crumbled
- 1/2 cup (2 ounces) shredded fontina cheese
- 6 large eggs
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 2 cups arugula
- 2 teaspoons fresh lemon juice
- 1 teaspoon extra-virgin olive oil
1. Preheat oven to 400°.
2. Find lengthwise seam in dough. Beginning at seam, gently unroll dough into a rectangle on a lightly floured surface. Cut the dough crosswise into 2 equal portions. Roll each portion into a 15 x 6-inch rectangle on a lightly floured surface. Place each rectangle on a baking sheet sprinkled with 1 teaspoon cornmeal.
3. Heat a nonstick skillet over medium heat. Add onion and turkey Italian sausage to pan; cook 4 minutes or until lightly browned, stirring to crumble. Divide sausage mixture evenly between rectangles, spreading evenly down length of dough, leaving a 1/4-inch border on each; top each rectangle evenly with 1/4 cup cheese. Bake at 400° for 10 minutes or until lightly browned. Remove from oven. Break 3 eggs onto each flatbread, spacing evenly lengthwise; sprinkle evenly with salt and freshly ground black pepper. Bake an additional 5 minutes or until eggs are set. Turn oven off; leave flatbreads in oven with oven door closed for 4 minutes or until desired degree of doneness. Remove from oven.
4. Combine arugula, fresh lemon juice, and extra-virgin olive oil; toss. Arrange arugula mixture evenly over flatbreads. Cut each flatbread crosswise into 3 squares; serve immediately.