Description
Hashbrown & Avocado Breakfast Flatbread is the perfect morning treat that combines crispy hashbrowns, creamy avocado, and fluffy scrambled eggs on a warm flatbread. This flavorful dish transforms simple ingredients into a delightful breakfast experience, ideal for brunch gatherings or cozy weekends at home. Each bite offers a satisfying crunch paired with rich textures that will leave everyone coming back for more.
Ingredients
Scale
- 2 cups frozen shredded hashbrowns
- 2 ripe avocados
- 2 store-bought flatbreads
- 4 large eggs
- 1 cup grated cheese (cheddar or mozzarella)
- 2 tsp olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Spread frozen hashbrowns evenly on a baking sheet lined with parchment paper. Drizzle with olive oil.
- Bake for about 20 minutes until golden brown and crispy.
- Meanwhile, whisk eggs with salt and pepper in a bowl until fluffy.
- In a non-stick skillet over medium heat, add olive oil and scramble the eggs for about 3-5 minutes until soft.
- Remove baked hashbrowns from the oven and layer them on top of the flatbreads, followed by scrambled eggs and cheese.
- Slice avocados and arrange them atop the flatbread. Season with salt, pepper, and optional crushed red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 flatbread (200g)
- Calories: 420
- Sugar: 2g
- Sodium: 560mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 14g
- Cholesterol: 210mg