This Breakfast Bruschetta is far from being an appetizer! This hearty, full of flavor breakfast idea is so easy to make and great for a special weekend breakfast or brunch treat! The savory topping of eggs, bacon, cheese, and tomato and spinach saute are like heaven on your tastebuds! It is easy enough to make for a weekday meal, but special enough to be the star of your weekend brunch!
Sturdy enough to pick up and eat with your hands, this tasty treat is a great breakfast or brunch idea for weekend guests, baby shower, bridal showers, you name it! From the first bite you take, I promise you the texture and flavors will have your taste buds doing a happy dance!
Why I made Breakfast Bruschetta
This recipe for Breakfast Bruschetta was an entry into a brunch contest I did where readers submitted one of their favorite recipes for me to make. There were several entries for this contest and this breakfast idea was my very favorite one!
While I love my sweets, I always end up loving savory dishes more. 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!
Bruschetta is the bread part of your recipe. The bread is toasted before putting on your toppings.
Bruschetta is meant to be a firm and crispy layer. It is toasted to give a sturdy layer for your toppings.
While for the most part, Bruschetta is an appetizer, Breakfast Bruschetta is more of a meal. It is usually placed on a sturdy piece of toast or english muffin.
It all depends on what you are topping your bread or english muffin with. This particular recipe for bruschetta is best served hot. If you are serving a bruschetta with a sweet, uncooked topping, such as cheese and cold cuts, then it is fine to serve cold.
How to make Breakfast Bruschetta
A hearty toasted english muffin topped with all the good things!
- Cook the bacon
Cook your bacon until crisp. Set aside to drain.
- Saute the veggies
Saute the spinach, tomatoes, red pepper, and onions in the bacon fat. Remove from skillet and set aside.
- Scramble the eggs
In the same skillet you sauteed the veggies, add beaten eggs and scramble until just fluffy. Remove from skillet, toss with bacon, and set aside.
- Toast the english muffins
Line a cookie sheet with english muffin halves. Place under oven broiler and cook until toasty brown.
- Assemble the Breakfast Bruschetta
Remove english muffins from oven and assemble bruschetta layers. Starting with the vegetable mixture, then eggs and bacon, and finally sprinkle with cheese.
- Finish heating through in oven
Place cookie sheet back in oven under broiler. Broil until cheese on top has melted. Approximately 2-3 minutes, watching carefully so they don’t burn.
You may need
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A good quality baking sheet is essential for making this Breakfast Bruschetta. This is a great meal to serve to a crowd on the weekend. You put all of the bruschetta in the oven at once, and they all come out hot at the same time! For this reason, you want a good sized sheet pan to finish these off on! I love my Wilton Perfect Results No Bake Cookie sheet, its large and has handles on the side that make it easy to grip!
Need to make breakfast for just one?
Making brunch for a group of people? Sharing this recipe will not only impress but can be made all at once to pop in the oven and have ready at the same time. Try adding a fresh fruit salad or a glass of juice to complete the meal.
You can easily scale this recipe to feed one person. Use vegetables in it that are good for you such as spinach, tomatoes & red peppers, and nobody will care because the flavor will pop. This could be a way to get your kids to eat spinach!
- 3 whole englsh muffins, split
- 2 cups fresh spinach
- 1 small tomato, diced
- 1/3 cup sweet red bell pepper, diced
- 4 green onions, chopped
- 1 clove garlic, minced
- 3 slices bacon, crispy fried
- 3 large eggs, scrambled
- 1 tbsp extra virgin olive oil
- 1 cup mozzarella cheese, shredded
- salt and pepper to taste
- sweet hungarian paprika
- fresh basil chiffonade
To prepare the bruschetta topping:
- Break up the Crispy Bacon into 1/2" pieces.
- In a skillet heat the oil. Add spinach, bacon, garlic, sweet pepper, tomato, onions, and paprika. Saute until spinach is wilted. Remove spinach mixture and set aside.
- In the same skillet, 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 muffins on the sheet. Place sheet in oven under broiler and broil until just toasty brown. Watch carefully so you don't burn the muffins.
- Remove from oven and assemble bruschetta. Put 2-3 Tablespoons of spinach mixture on each English Muffin then place 2 tablespoons of Scrambled Egg mixture on top of spinach. Sprinkle with shredded Mozzarella cheese.
- Place the baking sheet under the broiler (I used high setting) until the cheese is melted, about 1-2 minutes. Watch carefully, it is very easy to burn food under the broiler.
3 servings - 1 whole muffin equals 1 serving, 336 cal, 18g fat, 31g carb, 3g fiber, 16g protein.
Nutrition information calculated using myfitnesspal is provided as a courtesy, but will vary depending on the specific brands of ingredients you use. Please consult with your doctor regarding specific health needs.
Amount Per Serving: Calories: 335