Meal Kit

Bacon Breakfast Flatbreads

With Goat Cheese, Scrambled Eggs, and Bell Pepper

Prep & Cook Time: 20-30 min.

Difficulty Level: Easy

Spice Level: Mild

Cook Within: 6 days

Contains: Milk, Eggs, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Pizza for breakfast? Even if it's been decades since you were in college, the answer to this question is a resounding yes with our sophisticated brunch version. We start with chewy Indian naan flatbread; top it with smoky bacon, fluffy scrambled eggs, and creamy goat cheese; and tie it all together with crisp vegetables for a seriously satisfying breakfast handheld.

In Your Box (serves 2)

  • Info
    2 Naan Flatbreads
  • Info
    8 fl. oz. Liquid Egg
  • 6 Bacon Strips
  • 1 Green Bell Pepper
  • Info
    2 oz. Goat Cheese Crumbles
  • 1 Shallot
  • 2 Parsley Sprigs
  • 1 Tomato

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 2 Baking Sheets
  • 1 Medium Pan

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the Ingredients

    Preheat oven to 375 degree and line a baking sheet with foil or use a nonstick baking sheet. Set aside a separate baking sheet, unlined. Thoroughly rinse produce and pat dry. Chop tomato into a small dice. Remove seeds and membrane (white innards) from green bell pepper and slice into thin, long strips. Peel and slice shallot into thin, long strips. Finely chop parsley.

  2. 2

    Cook the Bacon

    Arrange bacon slices on the unlined baking sheet. Bake for 10-12 minutes, or until desired doneness and crispiness is achieved. Remove from the oven and place bacon slices on a paper towel-lined plate to soak up any grease. Scrape baking pan and reserve 1 Tbsp. bacon fat. Once cooled, coarsely chop bacon.

  3. 3

    Saute the Vegetables

    In a medium pan over medium heat, sauté the shallot and bell pepper in the reserved bacon fat until translucent and soft, about 5 minutes. Remove vegetables from the pan and reserve.

  4. 4

    Scramble the Eggs

    In the same pan in which you sautéed the vegetables, add 1 tsp. olive oil and the liquid eggs. Move eggs around with a spatula, scraping sides of the skillet to lightly scramble them. Add a pinch of salt and pepper. Cook eggs until slightly firm, but not completely done (they will cook to perfection in the oven).

  5. 5

    Assemble the Flatbread

    Place naan on the prepared baking sheet. Top with scrambled eggs, chopped bacon, goat cheese, sautéed vegetables, and chopped tomato. Bake for 8-10 minutes, or until the cheese has melted and flatbreads are browned and firm.

  6. 6

    Plate the Dish

    Cut the flatbreads into halves or quarters. Garnish with fresh parsley and a crack of freshly ground black pepper.

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