Egg, Bacon & Arugula Flatbreads {GF}

Egg, Bacon & Arugula Flatbreads {GF} l

A few years ago I picked up Giada's Weeknights with Giada cookbook at Target which features a recipe similar to this.  It quickly became a favorite in our house and it is one of my husband's "request" meals. 

Since picking up this book our eating style has changed to a more Paleo/Gluten Free way of eating.  We are not strict but follow it pretty consistently, so I have had to come up with ways to enjoy the recipes in this book by making some modifications.  I have finally come up with a gluten free version that is amazing.  We actually love these gluten free flatbreads much more than the pitas we originally used.  They cook up super quick too and for me having warm, chewy bread is pretty darn amazing, especially when paired with creamy pasture cream cheese, peppery arugula, lemon dressing, and salty bacon.  It has so many flavors going on!  It is hearty from the bacon, light from the lemon, and comforting from the flatbread and cream cheese.  It is perfection.  

Egg, Bacon & Arugula Flatbreads {GF} l
Egg, Bacon & Arugula Flatbreads {GF} l


Egg, Bacon & Arugula Flatbreads {GF}

adapted from Weeknights with Giada

Serves: 3


  • 3 eggs
  • 3 slices bacon split in half & cooked
  • 2 oz. pasture cream cheese
  • 2 c packed arugula
  • juice from 1/2 lemon
  • 1 Tbsp EVOO
  • sea salt
  • fresh cracked pepper
  • coconut oil


  • 6 Tbsp warm water
  • 1 cup GF Flour {I used Pamela's} + extra for kneading and rolling out


  1. For the flatbreads: add the water to a large bowl.  Add the flour a little at a time, stirring between each addition of flour.  When the water has absorbed the flour and you can form a ball with your hands then place the ball on your counter on some more flour.  Knead the dough, adding flour if it becomes too sticky.  Once the ball is slightly tacky but no longer sticky, divide it into 3 equal pieces and roll them out into 6" circles.  In a cast-iron skillet over medium heat, add enough coconut oil to fully coat the bottom of the pan {about 3 tsp}.  When a piece of water sizzles when flicked on the pan it is hot enough.  Add one dough circle, cook for about 1 minute, turn over and cook for 30-60 seconds {until the dough is cooked through and is still flexible}.  Set aside, cover with a towel to keep warm and continue with the other 2 dough rounds.
  2. In a small bowl add the arugula, drizzle with the lemon juice, EVOO, and season with sea salt and pepper.  Toss to fully coat the arugula.
  3. In the cast-iron skillet, turn your heat to medium-low and fry the 3 eggs.
  4. While the eggs are cooking you can prep the flatbreads.  Spread cream cheese on each one, top with the arugula, add a fried egg to each, then top with 2 half pieces of bacon.  Enjoy!
Egg, Bacon & Arugula Flatbreads {GF} l