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Two pieces of breakfast bruschetta on a piece of parchment paper.

Breakfast Bruschetta

  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 minutes
  • Yield: Serves 4 as a main dish, 8 as a side dish or appetizer 1x


  • 1 baguette or crusty french bread loaf, thickly sliced (sourdough would also be good!)
  • 3 Tbsp. extra virgin olive oil
  • 1/2 cup goat cheese
  • 4 eggs
  • 1 teaspoon fresh pesto (I used some leftover basil & kale pesto – yum!)
  • 2 tsp. milk
  • 1 cup cherry tomatoes, quartered
  • 2 Tbsp. fresh basil, chopped, plus extra for garnish
  • salt and pepper to taste


  1. Place sliced bread in a single layer on baking sheet and drizzle with olive oil. Bake at 375 for 8-12 minutes, until bread is lightly toasted.
  2. While bread is toasting, make the eggs. Combine eggs, pesto, milk, and a dash of salt and pepper in a small bowl and whisk to combine. Scramble egg mixture in a small skillet over medium heat and set aside.
  3. In a separate bowl, toss tomatoes with basil and a dash of salt and pepper. Set aside.
  4. When bread is toasted, you’re ready to assemble! Spread each piece of toast with a layer of goat cheese, then follow with a layer of scrambled eggs and top with tomato mixture. Garnish with extra chopped fresh basil and a pinch of fresh ground pepper and serve immediately.


When making crostini, always toast the bread RIGHT before you plan to serve it – if toast sits too long, it will get tough and dry out, making your final product less tasty and harder to eat.