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.
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