OVERNIGHT BAKED EGGS BRUSCHETTA
I like to spend as much time as I can with my guests when they stay with me for the holidays, so I rely on make-ahead recipes to help make that happen. Because most overnight brunch casseroles are so similar, I came up with a breakfast bruschetta for a fun change of pace. -Judi Berman-Yamada, Portland, Oregon
Provided by Taste of Home
Time 55m
Yield 9 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 400°. Unroll pizza dough and press onto bottom of a greased 15x10x1-in baking pan that's been sprinkled with cornmeal. Brush dough with 1 tablespoon oil; sprinkle with 3/4 cup mozzarella cheese. Bake 8 minutes., Meanwhile, in a large skillet, heat remaining oil over medium-high heat. Add mushrooms; cook and stir until tender. Stir in garlic powder, rosemary and seasonings. Stir pizza sauce into mushrooms; spread mushroom mixture over crust., In a large skillet with high sides, bring vinegar and 2-3 in. water to a boil. Reduce heat to maintain a gentle simmer. Break 1 cold egg at a time into a small bowl; holding bowl close to surface of water, slip eggs into water., Cook, uncovered, 3-5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, remove eggs; place over mushrooms in baking pan. Sprinkle goat cheese and remaining mozzarella over eggs and mushrooms. Refrigerate, covered, overnight., Remove pan from refrigerator 30 minutes before baking. Preheat oven to 400°. Sprinkle onions over top. Bake, uncovered, until golden brown and heated through, 10-15 minutes. Top with basil just before serving.
Nutrition Facts : Calories 345 calories, Fat 17g fat (5g saturated fat), Cholesterol 227mg cholesterol, Sodium 798mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 2g fiber), Protein 17g protein.
TOMATO-EGG BRUSCHETTA
Provided by Food Network
Time 22m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a medium skillet, heat oil over medium-high heat. Add the garlic, red pepper flakes, and oregano; cook, stirring, until fragrant, about 1 minute. Raise heat to high; crush each tomato when adding to pan. Season with salt and pepper. Cook the tomatoes, breaking them up with a spoon, until thickened slightly, 2 to 3 minutes. Stir in the basil.
- Lower the heat to medium; stir in 2 large egg whites (reserve the remaining egg whites for another use). Cook the egg whites, stirring, until set and the tomato sauce thickens, about 1 minute.
- Remove the skillet from the heat. Using the back of a spoon, make 4 indentations in the sauce; place an egg yolk into each indentation. Draw the sauce in from edges of the pan around each yolk and cover the skillet. Set aside until the yolks are warmed through and beginning to set, about 3 minutes. To serve, spoon the sauce with a yolk onto a piece of toast.
BREAKFAST BRUSCHETTA
Scrambled eggs, chunks of sausage, chopped bacon, and briny capers make a delicious gourmet breakfast bruschetta.
Provided by Crosse & Blackwell
Categories Trusted Brands: Recipes and Tips Crosse & Blackwell®
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Heat broiler. Brush both sides of bread with oil and place on a large baking sheet. Toast bread under broiler on both sides.
- Melt butter in medium pan over medium heat. Add capers to beaten eggs. Add eggs to pan and scramble to desired doneness.
- Divide eggs, bacon, sausage and tomatoes between bread slices. Top with cheese, if desired. Serve immediately.
Nutrition Facts : Calories 598.5 calories, Carbohydrate 66.5 g, Cholesterol 222 mg, Fat 23.4 g, Fiber 3.2 g, Protein 30.4 g, SaturatedFat 6.8 g, Sodium 1351 mg, Sugar 3.7 g
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
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- To make the bruschetta, heat olive oil in a medium size pan over medium heat, and add tomatoes. Italian seasoning, salt, and pepper, and stir well to combine. Continue stirring for 1 to 2 minutes, then remove tomato mixture to a bowl.
- Place 1/2 cup bruschetta in a Ramekin,and crack egg on top of the bruschetta. Cook in the microwave, on high power, for 2 minutes, then top with mozzarella and Parmesan cheeses, and cook for ~2 more minutes*, or until desired doneness. *After cooking for the first 2 minutes, you may want to check your microwave every 30 seconds, as microwave cooking times will vary.
- Sprinkle baked egg with Italian seasoning and ground black pepper if desired, and serve while warm.
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