QUICK AND EASY BREAKFAST BRUSCHETTA
Mix up your morning routine with quick and easy breakfast bruschetta loaded with scrambled eggs, smashed avocado and veggies.
Provided by Kelly Senyei
Time 20m
Number Of Ingredients 8
Steps:
- Preheat oven to 400ºF.
- Melt 2 tablespoons of the butter and brush it on both cut sides of each slice of French bread. Arrange the bread slices on a baking sheet and bake for 5 minutes, then flip them and bake an additional 3 to 5 minutes until toasted. Remove the bread from the oven and set it aside.
- In a medium bowl, whisk together the eggs, milk, chives and pepper.
- Heat a medium nonstick sauté pan over medium-low heat. Add the remaining 1 tablespoon of the butter to the pan, and once it has melted, pour in the eggs. Cook the eggs, stirring as needed, until they're scrambled to your desired consistency.
- Spread a portion of the mashed avocado on one side of each slice of toasted bread. Top the avocado with the scrambled eggs and garnish with the diced tomatoes.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
Nutrition Facts : ServingSize 2 pieces of bruschetta, Calories 492 kcal, Carbohydrate 62 g, Protein 19 g, Fat 19 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 188 mg, Sodium 665 mg, Fiber 5 g, Sugar 5 g
BEST BRUSCHETTA EVER
This is a great garlicky bruschetta recipe. Serve it on slices of French bread. It's a wonderful accompaniment to tomato pastas.
Provided by AZRIEL
Categories Appetizers and Snacks Bruschetta Recipes
Time 8h20m
Yield 8
Number Of Ingredients 7
Steps:
- In a medium bowl, mix tomatoes, dried basil, Parmesan cheese, olive oil, garlic, seasoning salt and ground black pepper. Cover and chill in the refrigerator 8 hours, or overnight, before serving.
Nutrition Facts : Calories 47.1 calories, Carbohydrate 1.5 g, Cholesterol 2.2 mg, Fat 4.2 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 0.9 g, Sodium 39.9 mg, Sugar 0.8 g
BRUSCHETTA
This easy bruschetta recipe from Food Network's Ree Drummond makes a great appetizer or tasty first course for a larger meal.
Provided by Ree Drummond : Food Network
Categories appetizer
Time 1h30m
Yield 12 servings
Number Of Ingredients 9
Steps:
- In a small skillet, heat the oil over medium-high heat. Add the garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown (it can be golden). Pour the garlic and oil into a mixing bowl and allow to cool slightly.
- Add the red and yellow tomatoes, balsamic and basil to the bowl. Sprinkle with salt and pepper. Toss to combine, and then taste and add more basil if needed, and more salt if needed (don't over salt, though!) Cover and refrigerate for an hour or two if you have the time.
- Cut the baguette into diagonal slices to allow for the most surface area possible. Melt 4 tablespoons of the butter in a large skillet and grill half the bread on both sides, making sure they're nice and buttery. Cook until golden brown on both sides. Repeat with the remaining 4 tablespoons butter and the other half of the bread.
- To serve, give the tomato mixture a final stir, and then spoon generously over the slices of bread. Serve on a big platter as a first course or appetizer.
MORNING BRUSCHETTA
This is a new way to eat your eggs in the morning. I was hooked on the first bite!
Provided by jennifer macias
Categories Breakfast and Brunch Eggs
Time 49m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Arrange bread slices on a baking sheet. Drizzle 2 tablespoons olive oil on top; season with salt and pepper.
- Bake in the preheated oven until crisp, about 15 minutes. Remove from oven. Keep oven on.
- Heat remaining 1 tablespoon olive oil in an oven-safe skillet over medium heat. Cook and stir garlic until fragrant, 3 to 4 minutes. Stir in tomatoes; season with salt and pepper. Simmer, stirring frequently, until breaking down into a sauce, about 10 minutes.
- Make 6 wells in the tomatoes using a wooden spoon. Crack 1 egg into each well. Sprinkle Parmesan cheese and basil leaves on top.
- Transfer skillet to the preheated oven; bake until whites are set and yolks are still runny, about 6 minutes.
- Scoop 1 egg over each slice of bread using a large spoon. Spoon remaining tomatoes over the top.
Nutrition Facts : Calories 470.1 calories, Carbohydrate 61.4 g, Cholesterol 166.6 mg, Fat 16 g, Fiber 4.2 g, Protein 17.9 g, SaturatedFat 3.8 g, Sodium 1000.6 mg, Sugar 4.6 g
BREAKFAST BRUSCHETTA
My family loves bruschetta, so why not have it for breakfast? This gives us a healthy start to the morning, and takes very little effort. You get all the traditional flavors, and with egg added, it makes a great meal. -Kallee Krong-McCreery, Escondido, California
Provided by Taste of Home
Categories Breakfast
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. Mix the first six ingredients. Place English muffin halves on a baking sheet; top with tomato mixture. Bake until heated through, 10-12 minutes., Meanwhile, whisk together eggs, salt and pepper. Heat a small nonstick skillet coated with cooking spray over medium heat. Pour in eggs; cook and stir until eggs are thickened and no liquid egg remains. Top each English muffin half with scrambled eggs; sprinkle with basil. Serve immediately.
Nutrition Facts :
TOMATO BRUSCHETTA
Make our simple tomato bruschetta as a classic Italian starter. Ideal for a summer gathering with friends, this easy dish is fresh, tasty and full of flavour
Provided by Member recipe by Chiwong
Categories Snack, Starter
Time 20m
Yield Makes 12
Number Of Ingredients 7
Steps:
- In a large bowl, mix the onions, tomatoes, garlic and basil, taking care not to mash or break up the tomatoes too much. Add the balsamic vinegar and extra virgin olive oil. Add salt and pepper to taste. Mix again. Cover and chill for at least an hour. This will allow the flavours to soak and blend together.
- Slice the baguette loaf diagonally into 12 thick slices and lightly toast them until they are light brown on both sides. Serve the mixture on the warm slices of bread. If you prefer the mixture at room temperature, remove from the fridge half an hour before serving.
Nutrition Facts : Calories 310 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.72 milligram of sodium
TOMATO BRUSCHETTA
This classic recipe is for lazy summer days that beg for moving slowly and snacking often. Chop tomatoes, place them in a colander, shower them with salt, then make yourself a drink or go for a swim. The longer they drain, the better they'll be. This bruschetta gets better as it sits for a bit, so make it up to an hour ahead. While most bruschetta recipes have you rub a raw garlic clove on toasted bread, this one calls for making a quick infused oil that's stirred into the tomatoes and basil, providing a more delicate garlicky note. Pile it all on toasted bread, and enjoy bite after juicy bite.
Provided by Ali Slagle
Categories easy, snack, dips and spreads, finger foods, appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Core and chop the tomatoes, then transfer to a colander over a bowl or in the sink. Add the salt and gently stir. Let drain for up to 2 hours.
- Meanwhile, make the garlic oil: In a small saucepan, warm the olive oil and garlic over low heat until the garlic is softened and fragrant, about 5 minutes, making sure the garlic doesn't brown. Set aside to cool.
- Roll the basil leaves up and thinly slice crosswise.
- When the oil is cool and the tomatoes are well drained, combine the tomatoes, garlic oil and basil in a medium bowl. Season with additional salt, to taste. Spoon over toasted bread.
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