Sausage and Egg Flatbread

Photo: Becky Luigart-Stayner; Styling: Jan Gautro

With its lemony arugula garnish, this light entrée would be good for brunch or Sunday supper.

Yield: 6 servings (serving size: 1 square)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 288
  • Fat: 12.3g
  • Saturated fat: 4.7g
  • Monounsaturated fat: 4.8g
  • Polyunsaturated fat: 1.4g
  • Protein: 17.1g
  • Carbohydrate: 27.7g
  • Fiber: 0.6g
  • Cholesterol: 234mg
  • Iron: 2.7mg
  • Sodium: 676mg
  • Calcium: 94mg

Ingredients

  • 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

Preparation

  1. 1. Preheat oven to 400°.
  2. 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. 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. 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.
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