Chorizo Potato Breakfast Flatbread
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Chorizo Potato Breakfast Flatbread

Chorizo Potato Breakfast Flatbread

All the savory, spicy flavors of a breakfast burrito laid out on a toasty BONICI® Par-Baked Flatbread and baked to perfection.

Servings: 1 serving (1 serving = 1 flatbread)
Prep
INGREDIENT
WEIGHT
MEASURE
Assembly
INGREDIENT
WEIGHT
MEASURE
Ranchero sauce, prepared
2 oz
1/4 cup
Fingerling potatoes, sliced thin, blanched
3 oz
3/4 cup
Ground chorizo, cooked, drained
3 oz
1/2 cup
Scrambled eggs, prepared
4 oz
1/2 cup
Quesadilla cheese, shredded
4 oz
1 cup
Prep
  1. Thaw flatbread covered, either at room temperature 15-30 minutes or refrigerated overnight.
Assembly
  1. Place thawed crust on a greased pan; spread ranchero sauce evenly over top.
  2. Add potato slices, ground chorizo, eggs, and cheese then bake as directed; cut into 8 slices for serving.
BAKE:
TEMP
TIME
Impinger Oven
450°F
3-5 minutes
Convection Oven*
375°F
5-7 minutes
Standard Oven
425°F
10-12 minutes
*Rotate Pans baked in convection oven one-half turn (180°) after 3 minutes of baking.

  • Garnish with chopped cilantro or sliced green onions and a drizzle of ranchero sauce.

View Recipe Instructions

Nutrition Information

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Serving Size:
1 flatbread
% Daily Value
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.
No nutrition information available for this recipe

Reviews

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