Egg, Mushroom, and Goat Cheese Breakfast Flatbreads

I love Trader Joe’s so much that I’m always extra disappointed when I try something new there and don’t enjoy it. I have high expectations! While I really like all their yummy hummus varieties, their whole wheat pita bread is just sort of dry and flavorless. Luckily, I picked up some of their whole wheat naan bread on a whim recently instead and loved it. It was perfect with my hummus and so delicious that I started thinking about other uses for it. I eventually settled on using it as the base for some hearty breakfast flatbreads. They came together really quickly since I didn’t have to deal with making or baking the flatbread dough, which is now even more of a huge plus now that Miss Greta is here and always ready to play!

I went with one of my favorite flavor combos for the flatbreads, creamy goat cheese with earthy mushrooms. I mixed the goat cheese with a bit of leftover mascarpone cheese to make it easy to spread onto the crusts, but if you don’t have any mascarpone handy, you can also use a bit of milk instead. While the cheesy flatbreads warmed up in the oven, I scrambled up some eggs with mushrooms to pile on top. So good!

Egg, Mushroom, and Goat Cheese Breakfast Flatbreads
Printable Recipe

2 pieces whole wheat tandoori naan
4 ounces goat cheese
2 tablespoons mascarpone cheese
1 tablespoon olive oil
6 ounces baby bella mushrooms, sliced (about 2 cups)
4 large eggs
2 tablespoons milk
1/4 teaspoon salt

Heat oven to 350°F. Place naan on a cookie sheet. Place goat and mascarpone cheese in a small bowl and mix well. Spread cheese evenly on the pieces of naan and bake at 350°F for 5 to 7 minutes or until warmed through.

Meanwhile, heat olive oil over medium heat in a large nonstick skillet and sauté mushrooms for 6 to 8 minutes or until tender. Meanwhile, place eggs, milk, and salt in a large bowl and whisk until smooth. Pour eggs into the skillet with the tender mushrooms and cook for 4 to 6 minutes, stirring frequently, or until scrambled. Evenly top warmed naan with the scrambled eggs and mushrooms. Makes 2 servings.

Nutrition: 525 calories, 26.2g fat, 8.8g fiber, 27.0g protein per serving
Cost: $2.35 per serving

6 Responses to Egg, Mushroom, and Goat Cheese Breakfast Flatbreads

  1. this looks fabulous, and what a perfect idea for breakfast :) my quick go-to has been mashed avocado on toast with a fried egg… x2!

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