Breakfast Bruschetta
Bursting with Mediterranean flair, this breakfast bruschetta brings restaurant-style elegance to your kitchen table. It’s a delightful twist on traditional breakfast that’s simple enough for every day yet sophisticated enough for your next brunch party.
Variations & Substitutions
Play around with different cheese options – whipped goat cheese or feta adds a lovely tangy kick. For extra protein, try adding crispy bacon or prosciutto. You can also bulk it up with avocado, sautéed mushrooms, or caramelized onions.
When I’m feeling fancy, I’ll add some fresh arugula or spinach on top. And if you’re in the mood for something different, swap the scrambled eggs for perfectly fried ones.
Tips & Tricks for Perfect Results
The key to amazing breakfast bruschetta starts with the bread – I recommend using a crusty loaf that can hold up to the toppings. Don’t skip the olive oil drizzle before toasting; it adds incredible flavor and the perfect crunch.
When scrambling the eggs, keep them slightly loose as they’ll continue cooking when you add the tomato mixture. I always let my tomato mixture sit for a few minutes to allow the flavors to meld together.
Making the Recipe Stand Out
I love adding unexpected elements to make this dish pop. A drizzle of balsamic glaze creates beautiful contrast and adds depth. Consider whipping your cheese (if using) for an extra luxurious texture.
Fresh herbs are non-negotiable – they bring brightness and color. Sometimes I’ll add a pinch of red pepper flakes for heat or a sprinkle of flaky sea salt for that professional touch.
Storage & Reheating
You can store the components separately for best results. Keep the egg mixture in an airtight container in the fridge for up to 2 days. The bread can be frozen – just wrap it well in foil or plastic wrap.
When ready to eat, toast the bread again to restore crispiness. If freezing the tomato mixture, drain excess liquid before freezing and add fresh basil after thawing.
Breakfast Bruschetta
Ingredients
- 8 slices bread
- 6 large eggs
- 1/4 cup milk
- 2 Roma tomatoes deseeded and diced
- 1/2 roasted red pepper diced
- 1/2 cup fresh basil finely chopped
- 3 tbsp olive oil
- 1 tbsp salted butter
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F
- Drizzle bread slices with olive oil and place on baking sheet
- Toast bread for 5-8 minutes until golden and crunchy
- Meanwhile, whisk eggs, milk, salt, and pepper in a bowl
- Melt butter in a medium pan over medium heat
- Pour egg mixture and scramble until just set
- Add diced tomatoes, roasted peppers, and basil to eggs
- Cook for additional 2 minutes
- Spoon egg mixture onto toasted bread
- Garnish with extra basil if desired
