We have some “flatout” shells in the fridge that aren’t being used, so I brainstormed ways I could use one up for breakfast… Which was when I thought of flatbread breakfast cups!
I cut the flatbread in quarters and then put them in cupcake tins. Then I brushed some oil on all 4 and sprinkled cinnamon on 2 for a sweet breakfast cup and garlic powder on the other two for a savory breakfast cup. I put them in the oven at 350 and baked a couple minutes (should’ve pulled them out earlier so I’ll have to perfect the time another day).
Then I sautéed some peppers and onions and made a scrambled egg circle and put those + some cheese in one cup.
In the other, I blended frozen bananas and frozen mixed fruit and put that in the cinnamon flatbread cup topped with some homemade dehydrated coconut and more mixed fruit. Fun, unique breakfast!