Servings: 4


    8 large eggs

    2 tablespoons 2% milk

    1 tablespoon olive oil

    1 tablespoon minced garlic

    1 red bell pepper, minced

    1/2 red onion, minced

    4 slices  thick-cut bacon, cooked until crispy

    Salt and pepper

    4 multigrain flatbreads

    1/2 cup shredded Mexican blend cheese


In a large bowl, whisk eggs and milk. Set aside.

Heat olive oil and garlic in a medium skillet set over medium-high heat.

Add red pepper and onion, and sauté 3–5 minutes, or until onions begin to turn translucent. Add eggs, reduce heat to medium and cook another  3–5 minutes, or until eggs are set.

Place 1/4 of the egg mixture and a piece of bacon on top of each flatbread. Sprinkle with cheese. Enjoy immediately, or wrap tightly in plastic wrap or foil to take on the go. 

Calories: 371 • Fat: 22 g • Protein: 27 g • Carb: 21 g • Fiber: 9 g • Sugar: 3g

Sodium: 565 mg