In a skillet over medium heat, add the ground pork sausage. Use a wooden spoon to break it apart as it cooks until fully browned. Drain excess fat and set aside.

In a saucepan on medium heat, whisk together the milk, flour, salt, and pepper. Cook while whisking continuously until thickened.

Stir the cooked sausage into the creamy gravy. Mix well and set aside.

Preheat your oven to 220°C (428°F) and cut bacon strips into four pieces. Cook in the skillet until desired crispness and set aside, keeping rendered fat.

Add fresh spinach to the bacon fat in the skillet and cook for 2 minutes until wilted.

On a baking tray, lay out flatbreads. Spread sausage gravy over each, top with cheese, spinach, cherry tomatoes, and bacon.

Crack eggs into a bowl and slide one onto each flatbread. Bake for about 10 minutes until cheese is bubbly and eggs are cooked.