Ingredients
3
Eggs, soft scrambled once flatbread is baked
3
4 slice(s)
Smithfield Fully Cooked Applewood Smoked Thick Cut bacon
4 slice(s)
6 oz.
Smithfield Hometown Original Fully Cooked Sausage Links
6 oz.
6 oz.
Smithfield Hickory Smoked Diced Ham
6 oz.
3 Tbsp.
Butter
3 Tbsp.
1/4 cup(s)
Flour
1/4 cup(s)
2 cup(s)
Milk
2 cup(s)
6 oz.
Pepper jack cheese, shredded
6 oz.
2
Large pieces naan (Indian flatbread)
2
1/4 cup(s)
Brussels sprouts leaves
1/4 cup(s)
2 - 3 ds.
Olive oil, for drizzling
2 - 3 ds.
1 pn.
Chili pepper flakes
1 pn.
2 - 3 ds.
Salt
2 - 3 ds.
2 - 3 ds.
Pepper
2 - 3 ds.
Directions
Preheat oven to 375°F.
Melt butter in small saucepan over medium heat and add flour. Allow to cook, stirring frequently, for 2 minutes.
Add milk, whisking constantly until just reaching simmer. Stir in cheese and season with salt and pepper.
Place naan on baking sheet and top generously with cheese sauce, leaving a little crust uncovered.
Top with bacon and sausage, followed by ham, spreading evenly among naan.
Toss Brussels sprouts with olive oil and red pepper flakes and add to flatbread.
Bake until lightly browned and warmed through. Top with scrambled eggs.
For the Love of Meat
