Updated 8/17/19 for a better crust recipe!

Have you seen the breakfast flatbread on a quick service menu and been curious? Have you seen it under the warming lights and decided that maybe it didn’t look that great? Maybe you should just get the Mickey waffles or bounty platter instead?

We have been in that same boat. Getting up to the counter and changing our minds last minute to anything but the flatbread. Until that glorious morning I finally channeled my inner Merida and was brave (get it? Punny!) enough to order!

While it may look dry, the flatbread is anything but. The chewy crust, luscious biscuit gravy, salty bacon, and creamy scrambled eggs are all topped in sharp melty cheddar cheese. It is everything you could want in breakfast and it is very filling.

When we came home in December, Mr. Mouse had serious withdrawals! I started making my own version with a biscuit crust in place of the flatbread. It was delicious. It was also not very healthy at all.

This morning, I decided to surprise Mr. Mouse with breakfast. So I pulled out of my healthy recipe book a super light and crisp biscuit crust to use as the base. Instead of sausage gravy, I swapped it out with a lighter bacon gravy. The result was fabulous and a great brunch item.

Ingredients: Flatbread crust: 1 c flour, plus more for dusting 1/2 tsp salt 2 T olive oil 2 tsp baking powder cold milk Gravy: 2½ oz bag bacon crumbles, divided 1 T butter 1 T corn starch 1 c milk ½ tsp parsley ¼ tsp sage salt/pepper to taste Other: 4 eggs, salted to taste 2 oz shredded cheddar cheese

Method: For the crust, preheat oven to 425F. Combine salt, baking powder, and flour, cut oil in until fine crumb achieved. Cut cold milk in until a firm dough is formed – I do this by slowly pouring milk in the bowl as I cut through it with the pastry cutter. Dust a silpat mat or parchment with a tsp or so of flour. Roll dough, lightly dusted with flour, into thin rectangle about 8″x12″. Poke all over with a fork to prevent air pockets. Bake for 10 minutes, or until crisp. For the gravy, in a sauce pan, cook heat the bacon on medium heat. Once any fat is rendered off and bacon is crisp, reserve half the bacon. Add butter and melt down. Add corn starch and stir to coat bacon and butter. Add milk and seasonings. Stir well and allow to thicken, stirring often, on medium low heat. Scramble your eggs. I really like to do my scrambled eggs in the microwave in a cooking spray coated bowl. I beat them for 30 seconds at a time, whisking well after each heating interval. To assemble, pour gravy over crust, spreading evenly. Crumble eggs over top. Sprinkle cheese over the entire flatbread. Top with remaining bacon. Bake 2-3 more minutes, or until cheese is all melty. Cut into slices and enjoy! Serves 2 hungry parents.

Cut oil into flour/salt/ baking soda Once milk is added, roll out into a rectangle Poke little holes all over. Bake 10 minutes on 425F Crisp bacon, add butter, corn starch, milk Once thickening up, add seasonings to taste Scramble eggs. I prefer using the microwave Stack everything up, bake, enjoy!

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