This Breakfast Bruschetta is far from being an appetizer! This is a hearty flavorful breakfast idea. The savory topping of eggs, bacon, cheese, and tomato and spinach saute are like heaven on your tastebuds!

Breakfast Bruschetta in foreground made with a toasted english muffin topped with a tomato spinach base then layered with scrambled eggs, bacon, and cheese

Breakfast Bruschetta is perfect for weekend brunch, showers, or even just a breakfast for dinner meal! From the first bite you take, the texture and flavors will have your taste buds doing a happy dance!

A winning recipe from a reader

This recipe for Breakfast Bruschetta was an entry into a brunch contest I held on Grumpy’s Honeybunch. Readers submitted one of their favorite recipes for me to make and I chose the winning recipe after making them all.

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!!

A collage of the assembly steps. Finished product on the left, tomato spinach saute, bacon and eggs, and toasted muffin

What exactly is Bruschetta?

Bruschetta is normally toasted Italian Bread that has been drenched with olive oil and topped with garlic or tomatoes. For this breakfast bruschetta recipe, I chose to use a toasted english muffin.

This Breakfast Bruschetta is a recipe that should also be served hot. After all, bacon, eggs, and cheese are far tastier when they are hot rather than cold.

The spinach mixture that goes on the muffin is the “wet” part of the recipe that soaks into the muffin.

Crispy fried bacon on a paper towel lined plate

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
Breakfast Bruschetta

Make this recipe your way

  • Make a bruschetta and skip the bacon. Or, use vegetarian breakfast strips and cook the spinach mixture with butter.
  • Toast a sturdy slice of bread such as Tuscan pane or Italian bread to use in place of the English muffin.
  • Use a poached or fried egg in place of the scrambled egg.
  • Swap out the mozzarella cheese for a Swiss, Colby, or Cheddar Cheese.
  • Substitute this Venison Breakfast sausage for the bacon in the recipe.

Other savory breakfast ideas

Easy Breakfast Tacos

Turkey Bacon Breakfast Burrito

Fried Green Tomato Eggs Benedict

Smokehouse Steak Quiche

Hash Brown Taco Pie

Waffle Egg Sandwiches

Avocado Egg Chilaquiles

Swiss Tomato Sausage Strata

*If you made this Breakfast Bruschetta recipe, please give it a star rating*

Breakfast Bruschetta in foreground made with a toasted english muffin topped with a tomato spinach base then layered with scrambled eggs, bacon, and cheese
Yield: 3 servings

Breakfast Bruschetta

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

A crispy english muffin with topped with a tomato/spinach bruschetta, scrambled eggs, bacon and cheese. This Breakfast Bruschetta is super flavorful and so simple to make! 

Ingredients

  • 3 whole English muffins, split
  • 2 cups fresh spinach
  • 1 small tomato, diced
  • 1/3 cup diced sweet red bell pepper
  • 4 green onions, chopped
  • 1 clove garlic, minced
  • 3 slices thick-sliced bacon, cooked until crispy
  • 3 large eggs, scrambled
  • 1 tbsp extra virgin olive oil
  • 1 cup shredded mozzarella cheese
  • salt and pepper
  • sweet Hungarian paprika
  • fresh basil chiffonade (optional)

Instructions

TO PREPARE THE BRUSCHETTA TOPPING:

  1. Break up the Crispy Bacon into 1/2" pieces.
  2. 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.
  3. 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:

  1. 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.
  2. 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. 
  3. 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.
  4. 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

Nutrition Information

Yield

3

Amount Per Serving Calories 335

Did you make this recipe?

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