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Prep time
5 minutes
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Cook time
20 minutes
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Serves
4
Author Notes
This riff on the classic BEC (bacon, egg, and cheese) fuses a breakfast sandwich with a late-night pizza. Instead of a traditional roll, use store-bought flatbread and lop with Farmland’s Premium Center Cut Applewood Smoked Thick Cut Bacon, gooey cheese, and a runny egg.
The kicker is how quickly it comes together using one sheet pan. Cook the bacon first, until it's firm but not quite crisp. (It will continue to crisp on the flatbread.) Then. Pile everything, including the raw eggs, on top of the flatbread and fire it in a hot oven.
It won’t take long for the egg yolks to turn into a rich sauce that spills over the melted cheese and bacon, soaking into the crisped flatbread. Breakfast—or late-night dinner—is served. —Food52
Test Kitchen Notes
This recipe is presented in partnership with Farmland.
—The Editors
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Ingredients
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12 ounces
Farmland’s Premium Center Cut Applewood Smoked Thick Cut Bacon
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2
3-ounce flatbreads (or one 7.5-ounce flatbread)
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2 tablespoons
olive oil
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Salt
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4 ounces
shredded cheese (American, cheddar, or a mixture)
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4
eggs
Directions
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Heat oven to 400℉. Place bacon slices on a sheet pan and cook for 12-15 minutes until firm but not quite crispy. Remove to a paper towel-lined plate. When cool enough to handle, tear into small pieces.
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Turn oven to 425℉. Wipe bacon grease off the sheet pan and cover with parchment paper.
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Place flatbread on parchment paper and brush with olive oil. Sprinkle with salt. Scatter the cheese over the top, and then add bacon pieces over the cheese.
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Gently break the eggs onto the flatbreads. (Don’t worry if the eggs run over. If there is room, you can also use a heavy spoon to make 4 indentations on the top of the flatbread for the eggs.) Sprinkle salt over the eggs.
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Bake for 8-10 minutes, checking at 8 minutes to see if the eggs are cooked to your liking.
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Remove the flatbread from the oven and slice into 4 pieces. Serve hot.
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