Breakfast still remains one of the hardest meals while being gluten-free (in my opinion). Sure you can eat eggs, bacon, and your typical naturally gluten-free options. But wouldn't it be nice to change it up and create something truly flavorful and delicious? This Daybreaker Breakfast Flatbread using O'Doughs Flatbread is sure to be just that. It has a little spice but a whole lot of nutrition and flavor to kick your morning off right. Check out my easy recipe below and even check out the cooking demo I did to show you just how easy it is to make!
1 O’Doughs Original Flatbread (learn where to buy)
3 Large Eggs, Scrambled
4 Slices of Bacon, crispy and crumbled
½ cup Purdue Short Cuts Carved Chicken Breast, diced
½ cup Tomato Trinity, pre-cut tomato, onion & green pepper blend
½ avocado, cubed
½ cup veganaise or gluten-free mayonnaise
1 T. Weber Garlic Sriracha Seasoning
Preheat oven to 400 degrees and prebake crust 3 to 5 minutes according to package
Scramble 3 eggs till well done and set aside.
Cook bacon until crisp and well done. Remove and place on paper towel til cooled.
Dice chicken into small cubes.
Prep avocado and cut half into small cubes.
In small dish mix together veganaise or mayonnaise and garlic sriratcha seasoning until well blended.
Top flatbread with scrambled eggs, diced chicken, tomato blend and crumbled bacon.
Bake for eight to ten minutes until toppings are heated thoroughly and flatbread is browned,
Top with avocado and drizzle with garlic sriracha sauce
Serve warm & enjoy!
For more on O'Doughs amazing gluten-free products, including their flatbreads, go to www.odoughs.com!