We love Mexican food!  Just give me chips and salsa and I’m set.  But, for days when a proper meal is in order be it breakfast, brunch or dinner, I set out to create a dish that incorporates savory Mexican taste with traditional breakfast ingredients.

This hearty dish stands alone, and a fork & knife are required for this mucho grande meal.  Adapt veggies to taste.  Use egg whites, reduced-fat cheese, reduced-fat sour cream and turkey bacon to help with dietary needs.

Loaded with veggies, and a kick of lime, it’s a great break from store-bought, frozen breakfast burritos or the predictable taco night!  This flat bread is filling in an “I’m ready for the day” feel, not “I need to go back to bed” feel.  🙂 Enjoy!

Mexican Breakfast Flatbread

Serves 8

One bag                 Fresh pizza dough

2T                           Corn meal

1T                           Garlic powder

1/4t                        Cayenne pepper to taste (optional)

1 bunch                  Fresh cilantro; chopped

1 pt                        Mushrooms; thinly sliced

1                             Red pepper; chopped

½ medium              Red onion; thinly sliced

½t                           Lime juice

2                              Beefsteak tomatoes; thinly sliced (use the centers for most even distribution)

8                              Eggs

1#                            Center cut bacon; cooked & diced

2c                            Mexican blend shredded cheese

2                              Avocadoes; sliced

1c                            Sour Cream

1c                            Your favorite salsa

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Preheat oven to 425 degrees.

On a floured surface, roll out dough till flat using rolling pin.

Place dough on pizza pan or stone that has corn meal sprinkled on it. (To keep the dough from sticking to the pan)

Sprinkle garlic (and optional cayenne pepper) onto dough.

Layer in order: cilantro, mushrooms, red pepper & onion.

Sprinkle lime juice over top.  Add tomato slices.

Bake in oven for 25minutes.

While flatbread is baking, fry 8 eggs in a large skillet on the stove.  I use a little cooking spray to avoid excess fat and break the yokes so they more evenly distributed.

Remove flatbread after 25 minutes, and add eggs evenly on top. Using a spatula, simply cut out the eggs like pieces of a puzzle.

Sprinkle with cooked, diced bacon.  Cover with shredded cheese.

Bake an additional 5 minutes until cheese melts.

Remove from oven and top with salsa, sour cream, and avocado slices on top.

Just veggies at this point…pre-baked.

Frying up the eggs (with a little pepper).

Hot out of the oven…

Bless the meat let’s eat!