This easy breakfast bruschetta recipe uses fluffy scrambled eggs, fresh tomatoes, and plenty of basil!
- 4 large slices crusty bread (we like sourdough or our crusty artisan bread!)
- 2 Tablespoons olive oil
- 3 ounces goat cheese (about 1/3 cup)
- 4 eggs
- 1 teaspoon fresh pesto (we like basil pesto or arugula pesto here!)
- 2 teaspoons milk (optional)
- 1 heaping cup cherry tomatoes, quartered
- 1/3 heaping cup fresh basil leaves, sliced
- salt and pepper to taste
- Place sliced bread in a single layer on baking sheet and drizzle with olive oil. Bake at 375° Fahrenheit for 8-12 minutes, until bread is lightly toasted. (Note: If you're short on time, you can skip this step and toast your bread in a regular toaster).
- While bread is toasting, make the eggs. Combine eggs, pesto, milk, salt, and pepper in a small bowl and whisk to combine.
- Pour egg mixture into a nonstick skillet over medium-low heat. Cook, stirring frequently, for 3-5 minutes or until eggs are soft and cooked through.
- 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. Top with a handful of fresh tomatoes, a pinch of fresh cracked pepper, and a generous pinch of fresh basil. Serve immediately.
Additions and Substitutions. Use whipped goat cheese, whipped feta cheese, or cream cheese in place of the goat cheese. Add crispy bacon, prosciutto, or breakfast sausage for extra protein. Add avocado, roasted red pepper, sautéed mushrooms, caramelized onions, or fresh greens like spinach and arugula to make this a bit heartier. Finish with a drizzle of balsamic glaze, a few drops of hot sauce, or a sprinkle of flakey sea salt if you like.
If you’re short on time, swap the scrambled eggs for quick fried eggs and toast the bread slices in the toaster instead of the oven.
Toast extra bread if you’d like to serve this recipe sandwich-style (rather than open-faced as pictured).
This recipe is very forgiving - feel free to dial the ingredients up or down to suit your personal tastes! You can also scale this recipe up for a crowd.
The milk in this recipe is optional; feel free to leave it out if you prefer!
Keywords: brunch, summer, vegetarian