Breakfast Club Flatbread Sandwich

Breakfast Club Flatbread Sandwich

Yield: 12 servings


  • 2 lb., 10 oz.* eggs (24 large)
  • 12 oz. (1 1/2 cups) water
  • 2 tsp. dried thyme
  • 2 tsp. onion powder
  • 1 tsp. cracked pepper
  • 12 flatbreads (8 to 9-inch rounds or oblongs)
  • 12 oz. Canadian bacon
  • 12 oz. turkey deli meat slices
  • 12 cooked bacon slices, halved (1 oz. each)
  • 18 oz. cheddar cheese, shredded

*If using frozen or liquid whole egg product.


  1. Blend eggs, water and spices.
  2. For each sandwich, pour ⅔ cup egg mixture into a spray-coated nonstick 8-inch pan. Cook, omelet-style, until eggs are firm throughout with no visible liquid egg remaining.
  3. Position flatbread horizontally. Add omelet. Onto left side of the omelet, layer 1 oz. Canadian bacon, 1 oz. turkey, 2 bacon halves and 1½ oz. cheese. Fold flatbread in half.
  4. Grill or fry flatbread over medium heat just until cheese melts and heated throughout.

Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).


Egg facts