Bacon. It all starts with bacon. (It ends with bacon too, let’s be honest.)
But in these cheesy bacon and egg flatbread breakfast pinwheels, there’s a lot more to the joy than the bacon, believe it or not. It’s all about the flatbread – because flatbread is the new breakfast!
I started with Krusteaz Whole Wheat Flatbread Mix and went to crazy breakfast town with it. It’s so much fun working with Krusteaz and experimenting with all the yummy mixes. (Psssst, this recipe is being featured here – yay!)
Make the Krusteaz flatbread dough and roll it out to a rectangle shape. Add some egg omelette goodness, bacon and pepper jack cheese.
Then roll it up, slice and bake!
Flatbread Breakfast Pinwheels
- 1 package Krusteaz Whole Wheat Flatbread Mix
- 6 eggs
- 12-15 strips bacon cooked
- 1 cup shredded pepper jack cheese
- Country gravy maple syrup or butter
Preheat oven to 475°F. Spray cookie sheet with non-stick spray.
Prepare Krusteaz flatbread dough according to package directions, but do not bake yet. Roll dough onto a floured surface forming it into rectangle shape as close to cookie sheet-size as possible.
Crack eggs into a bowl and beat well with a fork until completely mixed. Heat butter in an electric skillet set to medium heat. Pour on the eggs, spreading them into a rectangle shape (as you're sizing them for a cookie sheet). When the eggs begin to bubble on top, use a spatula to flip the omelet to the other side. You may need to cut the omelet into sections in order to flip it. Cook for 1-2 minutes more, or until omelet isn't runny.
Lay omelet sections over rolled out dough rectangle. Lay strips of bacon with ends pointing to longer sides of rectangle. Sprinkle on pepper jack cheese.
Starting with one of the shorter sides, carefully roll dough into a loaf. Cut into 1-inch pinwheel sections. Lay each pinwheel flat on cookie sheet. Bake 10-12 minutes.
Serve with gravy, maple syrup or butter.
Before serving, drizzle (or pour) on some maple syrup, gravy or butter. I love these with maple syrup!