Ingredients
Scale
- 4 Slices, Kangaroo flat bread
- 8 Bacon Slices, Cooked until crispy and crumbled
- 1 C. Gruyere Cheese, grated
- 2 Eggs
- 1 C. Half & Half (could use whole milk or 2% milk)
- 1 t. Vanilla
- 2 cup crushed Special K Cinnamon Pecan cereal
- Butter or oil for cooking
- Maple Dijon Sauce
- 1 1/2 cup miracle whip
- 1/3 cup maple syrup
- 1 tablespoon dijon mustard
- 1 teaspoon cinnamon
Instructions
- Combine cooked bacon and cooled and gruyere cheese together in a bowl. Divide evenly among the four slices of flatbread. Fold bread in half making a taco.(Warm the flatbread in the Microwave to make it fold with our cracking)
- Whisk eggs, half & half and vanilla together until combined.
- Heat griddle on medium and add approximately 2 tablespoons of butter/oil to the griddle and spread evenly. Carefully dip each taco into the egg mixture and then into the crushed cereal. Place on griddle and cook over medium to medium low heat until the cheese is melted and the cereal is crispy. Watch carefully so as not to burn the cereal.
- Serve with Maple Dijon Sauce.
- Maple Dijon Sauce
- In a small bowl mix miracle whip, maple syrup,dijon mustard, and cinnamon until well combine.
Keywords: flatbread, bacon, swiss cheese, Special K cereal, french toast, maple, breakfast