Overnight Baked Eggs Bruschetta Recipes

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OVERNIGHT BAKED EGGS BRUSCHETTA



Overnight Baked Eggs Bruschetta image

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

Categories     Breakfast     Brunch

Time 55m

Yield 9 servings.

Number Of Ingredients 15

1 tube (13.8 ounces) refrigerated pizza crust
1 tablespoon cornmeal
3 tablespoons olive oil, divided
1-1/2 cups shredded part-skim mozzarella cheese, divided
3/4 pound sliced baby portobello mushrooms
3/4 teaspoon garlic powder
3/4 teaspoon dried rosemary, crushed
1/2 teaspoon pepper
1/4 teaspoon salt
2 cups pizza sauce
1 tablespoon white vinegar
9 large eggs
2 ounces fresh goat cheese, crumbled
1/2 cup French-fried onions
Fresh basil leaves

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



Tomato-Egg Bruschetta image

Provided by Food Network

Time 22m

Yield 4 servings

Number Of Ingredients 9

1/4 cup extra-virgin olive oil
1 small clove garlic, thinly sliced
Pinch red pepper flakes
1/2 teaspoon dried oregano
1 (14.5-ounce) can whole peeled tomatoes in juice, drained (about 5 tomatoes)
Kosher salt and freshly ground pepper
2 tablespoons chopped fresh basil
4 large eggs, separated
4 slices country bread, toasted

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



Breakfast Bruschetta image

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

1 loaf French bread, diagonally sliced
2 tablespoons Crisco® Pure Olive Oil
1 teaspoon butter
2 tablespoons Crosse & Blackwell® Capers
4 large eggs, beaten
4 slices bacon, cooked crisp, coarsely chopped
4 links breakfast sausage, cooked, thinly sliced
¾ cup cherry tomatoes, diced
1 teaspoon Sharp Cheddar cheese

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



Morning Bruschetta image

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

1 loaf Italian bread, cut into 1-inch-thick slices on the diagonal
3 tablespoons olive oil, divided
salt and ground black pepper to taste
3 cloves garlic, minced
2 (14 ounce) cans diced tomatoes
6 eggs
¼ cup grated Parmesan cheese
1 tablespoon slivered fresh basil leaves

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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