Breakfast Bruschetta - Savory breakfast sandwich

A flavorful spinach and tomato mixture tops a crisp toasted english muffin along with scrambled eggs and bacon for a delicious breakfast or brunch recipe.

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

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!

❤️ Why you'll love it

✔️ It is a lower carbohydrate choice with just 21 net grams of carbs.

✔️ This easy breakfast bruschetta has 10 grams fiber, 24 grams of protein and is under 400 calories per serving!

✔️ It is made with healthy ingredients that doesn't sacrifice flavor and has ⅓ of the daily recommended dose of vitamin c.

🥘 Ingredients

English muffins

Fresh spinach

Fresh tomatoes

Red pepper

Green onions

Garlic cloves

Crisp cooked thick cut bacon

Large eggs

Nonstick spray

Mozzarella cheese

Fresh Basil

Salt and black pepper

🔪 Instructions

TO PREPARE THE BRUSCHETTA TOPPING:

1. Heat a large skillet coated with nonstick spray 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 a small bowl.
2. In the same skillet, over medium-high heat, scramble eggs until just fluffy. Toss the cooked eggs with the crumbled bacon and remove from heat.

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 baking sheet in the oven under the broiler and broil for 2 minutes, or until the muffin edges turn golden brown.
2. Remove the muffins from the oven and assemble the bruschetta. Evenly divide the 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)

🥄 Equipment

Large skillet

Chef knife

Cutting board

Mixing bowls

Large baking sheet

Aluminum foil or parchment paper

🥫Storage

Store any leftovers in the fridge up to 3 days.

📖 Variations

• Make this vegetarian and eliminate the bacon or use vegetarian breakfast strips.
• Toast sturdy bread slice to use in place of the English muffin.
• Top the bruschetta with 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.

💭 Tips

• The english muffin must be toasted before assembly to firm up the bread.
• If calories don't matter, use the bacon fat to saute the vegetables that will top the English muffin. This adds a smoky delicious flavor to the spinach along with the garlic.
• Don’t overcook the scrambled eggs otherwise they will dry out when the Bruschetta goes under the broiler

🙋 FAQ's

📚 Related Recipes

• 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

🍽 Serve with...

Serve this breakfast bruschetta warm with a side of fresh strawberries.

🏫 The last word

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!!

Don't forget to check out my Amazon storefront for some of my favorite products!

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

Shelby Law Ruttan

A flavorful spinach and tomato mixture tops a crisp toasted english muffin along with scrambled eggs and bacon for a delicious breakfast or brunch recipe.

4.85 from 19 votes

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Course Breakfast & Brunch

Cuisine American

Servings 3

Calories 396 kcal

Equipment

• Large skillet
• chef knife
• cutting board
• mixing bowls
• Large baking sheet

Ingredients

  

1x2x3x

• 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

Nutrition

Calories: 396kcalCarbohydrates: 31gProtein: 24gFat: 23gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.05gCholesterol: 230mgSodium: 641mgPotassium: 408mgFiber: 10gVitamin A: 3337IUVitamin C: 34mgCalcium: 255mgIron: 2mg

Keyword breakfast bruschetta

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