All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and 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
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.
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.
You Will Need
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
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.
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.
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.
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).
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.
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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