This Breakfast Bruschetta with eggs and bacon is a hearty twist on a morning favorite. It's. layered with savory vegetables, fluffy scrambled eggs, crispy bacon, and melted cheese on toasted English muffins.
It reminds me of the kind of breakfast I'd serve when family is visiting. Special enough to feel indulgent, but simple enough to pull together quickly. If you enjoy recipes like my Bacon Mushroom Quiche, this one will be another keeper for your breakfast table.
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Why You'll Love This Recipe
Hearty layers: toasted English muffins are piled with veggies, eggs, and bacon for a full breakfast bite.
Savory flavor: garlic, peppers, and spinach bring freshness while bacon adds that salty crunch.
Quick prep: ready in about 30 minutes, making it perfet for weekends or brunch gatherings.
Key Ingredients for English Muffin Breakfast Bruschetta
- English muffins: a sturdy base that toasts beautifully under the broiler.
- Spinach: adds freshness and color while cooking down to a tender bite.
- Bacon: crispy and smoky, the perfect contrast to eggs and veggies.
- Eggs: scrambled just until fluffy to soak in the flavors.
- Mozzarella cheese: melts into a gooey topping that holds everything together.
Ingredient Substitutions
- Swap whole wheat English muffins for multi-grain.
- Use turkey bacon instead of regular bacon for a lighter option.
- Try cheddar cheese in place of mozzarella for a sharper bite.
Variations on Breakfast Bruschetta with Eggs and Bacon
- Add a spoonful of homemade salsa or pico de gallo before the cheese for a southwest style version.
- Top with sliced avocado after baking for extra creaminess.
- Sprinkle with feta cheese and olives for a Mediterranean twist.
English Muffin Bruschetta Tips
- Toast first: broil the muffins before adding toppings so they stay crisp.
- Don't overcook eggs: keep them fluffy, since they'll heat again under the broiler.
- Watch the broiler: the cheese melts quickly, so stay close to avoid burining.
Serve With...
Serve breakfast bruschetta with eggs and bacon alongside a sweet treat like my Blueberry Cream Cheese Coffee Cake, or a hot mug of Salted Caramel Mocha Latte. It also pairs well with a bowl of Green Bean Soup (Plant Based & Creamy) for a light dinner.
More Easy Breakfast Recipes You'll Love
If you like htis recipe you might enjoy my Turkey Bacon Breakfast Burrito, Fried Green Tomato Eggs Benedict, Hash Brown Taco Pie, and Waffle Egg Sandwiches.
🏫 The last word
This recipe for Breakfast Bruschetta was an entry into a brunch contest I held in the beginning of my blogging days. Readers submitted one of their favorite recipes for me to make and I chose the winning recipe after making them all.
This recipe had a freshness to it from the seasoned tomato and spinach topping. That factor, as well as the crispy bacon, was the winning part of this recipe for me. I will be forever grateful to my reader, whose name is Lisa, for submitting this to my contest!!
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Breakfast Bruschetta with Eggs and Bacon
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Ingredients
- 3 Light Multi-Grain English Muffin , split
- 2 cups fresh spinach
- 1 small tomato , diced
- ⅓ cup diced sweet red bell pepper
- 4 green onions , chopped
- 1 large garlic clove , minced
- 3 slices bacon , cooked until crispy
- 3 large eggs , scrambled
- 1 cup shredded mozzarella cheese
- salt and pepper , to taste
- sweet Hungarian paprika , to taste
- fresh basil chiffonade optional
- cooking spray
Instructions
TO PREPARE THE BRUSCHETTA TOPPING:
- Break up the Crispy Bacon into ½" pieces.
- Heat the olive oil in a large skillet over medium heat. Add the spinach, garlic, sweet pepper, tomato, onions, and paprika. Saute until spinach is wilted. Remove spinach mixture and set aside.
- In the same skillet, over medium-high heat, scramble the eggs until just fluffy. Set aside. Toss the scrambled eggs with the crumbled bacon.
TO ASSEMBLE THE BREAKFAST BRUSCHETTA:
- Line a baking sheet with foil or parchment paper and place the split English muffins on the sheet cut sides up. Place sheet in the oven under the broiler and broil until just toasty brown. Watch carefully so you don't burn the muffins.
- Remove the English muffins from the oven and assemble the bruschetta. Place 2-3 tablespoons of spinach mixture on each English Muffin. Then, place 2 tablespoons of Scrambled Egg mixture on top of the spinach. Sprinkle with shredded Mozzarella cheese.
- Place the baking sheet under the broiler on high setting. Broil until the cheese is melted, about 1-2 minutes, watching carefully so it does not burn.
- Season with salt and pepper to taste and top with fresh basil chiffonade (if using)
Notes
Tips for making the best breakfast sandwich
- Use a hearty English muffin and toast it until golden brown
- Make sure your bacon is brown and crisp, not burnt, but not soggy either.
- Use the bacon fat to saute the vegetables that will top the English muffin. This will add a smoky delicious flavor to the spinach along with the garlic.
- Don't overcook the scrambled eggs otherwise they will dry out when the Breakfast Bruschetta goes under the broiler
Traci says
Well this is super sexy! I love every component of this breakfast and wish I had it in front of me right now! That egg tho...and those crispy pieces of bacon. Dayummmm...you nailed this one 🙂
Tara says
Oh wow! I am with you on the bacon. I would love to start my day with this!
Claudia Lamascolo says
oh man my son will love these. He stays with me often since he travels so much and I always am looking for great new breakfast recipes cant wait to make this for him!
Helen of Fuss Free Flavours says
I've heard that bacon can be a weakness to many. It is a very tasty addition to any breakfast, and cooked to perfection can make all the difference. These is the kind of breakfast/brunch meal that you'd treat yourself to on a Sunday or a day off. Looks so tasty.
Rachel says
I love recipes that incorporate vegetables into breakfast! This breakfast vegetable recipe is such a yummy looking way to start the day and I can't wait to try it!
Claudia Lamascolo says
your right I never heard anyone say they didn't like or love bacon either! These are mouth watering and my clan would love them for sure! WOW
Shashi at SavorySpin says
Haha - once upon a time, I used to be a vegetarian and you are right, the smell of bacon sure did get me! I was able to fight it for almost 3 years and then gave in - though am thinking if I had come face to face with these bruschetta - I might not even have lasted 3 years!
Liz says
This is like the ultimate brunch recipe! It literally has all of my husband's favorite things!
danielle wolter says
This looks just delicious! It's the perfect weekend breakfast!
Claudia Lamascolo says
omg this looks amazing what a breakfast for kings and queens too!
Shelby says
Thank you Claudia! It is so flavorful, I love making it for when we have family home to visit!
Lauren @ Sew You Think You Can Cook says
Simply beautiful. Thank you for sharing it with us! It reminds me of Eggs Benedict - but easier. We'd gobble these up!
Betsy @ Desserts Required says
I LOVE this recipe and that I can scale it to accommodate the number I am serving. Of course, I will still make double the bacon....just to be sure I have enough!
Monica says
This is a simply perfect brunch dish!
Caroline says
It's like my favorite eggs benedict and eggs florentine in one - delicious and your photos are so pretty
Tammi @ Momma's Meals says
Wow is all I have to say about this breakfast! I too can smell bacon miles away. I was obsessed with it when I was pregnant and could easily eat it every day. Thanks for some new breakfast inspiration!