Mini Egg, Tomato & Spinach Breakfast Flatbreads

Mini Egg, Tomato & Spinach Breakfast Flatbreads


  1. HEAT oven to 450°F. COAT large nonstick skillet with cooking spray; HEAT over medium heat until hot.

  2. BEAT eggs and Parmesan cheese in medium bowl until blended. POUR eggs into skillet. As eggs begin to set, gently PULL the eggs across the pan with an inverted turner, forming large soft curds. CONTINUE cooking — pulling, lifting and folding eggs — until thickened and some visible liquid egg remains. Do not stir constantly. Do not overcook.

  3. PLACE flatbreads on baking sheets; lightly BRUSH tops with oil if desired. TOP with scrambled eggs, tomatoes and spinach, dividing evenly. SEASON with salt and pepper if desired. SPRINKLE evenly with Italian cheese blend.

  4. BAKE in 450°F oven until cheese is melted, about 5 minutes. SPRINKLE with red pepper if desired. CUT each pizza into FOUR pieces. SERVE immediately.


  • 6 large EGGS
  • 2 Tbsp. finely shredded Parmesan cheese
  • 4 individual round flatbreads (6-inch diameter) OR 3 oval flatbreads (6x8-inches)
  • 2 tsp. olive oil, optional
  • 1 cup grape or cherry tomato halves
  • 1/2 cup thinly sliced spinach OR basil leaves
  • 3/4 cup shredded Italian cheese blend


An easy and impressive brunch idea: Add variations and guests can create their own.

This recipe is an excellent source of protein and choline, and a good source of vitamin A and folate.

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.