Applewood Bacon & Eggs Breakfast Flatbread

The perfect breakfast for pizza lovers, this yummy flatbread is topped with candied bacon, spinach, eggs, and Gruyere cheese.

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Makes: 6 servings
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All You Need

  • 6 slices thick-cut applewood bacon
  • 3 tbsps (45 mL) Billy Bee Honey
  • 2 tsps (10 mL) McCormick Gourmet Roasted Saigon Cinnamon
  • 1 pkg (250 g) naan, 2 pieces
  • 1 pkg (6 oz/170 g) baby spinach leaves
  • 1/2 cup (125 mL) shredded Gruyere cheese, divided
  • 6 eggs


  1. For the Candied Bacon, preheat oven to 400°F (200°C). Arrange bacon slices in single layer on foil-lined 15x10x1-in (38x25x2.5 cm) baking pan. Bake 15 minutes or until bacon edges begin to curl. Remove pan from oven. Carefully drain drippings into glass measuring cup. Set aside. Microwave honey and roasted cinnamon in small microwavable bowl on HIGH 30 seconds, stirring after 15 seconds. Brush bacon with honey mixture. Bake 10 minutes longer or until bacon is browned and crisp. Carefully drain any additional drippings into measuring cup. Cool bacon on wire rack. Break into bite-size pieces. Set aside. Reduce oven temperature to 375°F (190°C).

  2. Cut out 3 holes from each naan using a 2-in (5 cm) cookie cutter. Place naan on baking sheet sprayed with no stick cooking spray. Set aside. Heat 1 tbsp (15 mL) of the reserved bacon drippings in large skillet on medium heat. Add spinach; cook and stir 2 minutes or until wilted. Remove from heat. Add bacon and ¼ cup (60 mL) of the cheese; mix well. Place spinach mixture evenly around holes on naan. Sprinkle spinach with remaining ¼ cup (60 mL) cheese. Place 1 egg in each hole, taking care not to break the yolk.

  3. Bake 10 minutes or until egg whites are almost set. Remove from oven. Let stand 2 minutes. Cut each naan into 3 pieces to serve. Season to taste with pepper, if desired.


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