Savory Breakfast Bruschetta

Savory Breakfast Bruschetta

Some mornings, we all just feel like changing it up a bit for breakfast. For instance, rather than just doing simple scrambled eggs with a side of toast, why not combine the two and make a healthy, savory breakfast bruschetta? It’s ridiculously easy to prepare, and really doesn’t take that much longer. And the result is a delicious, healthy, and attractive breakfast item that can be eaten without utensils.


  • 12 slices whole wheat baguette (about 1/2″ thick)
  • 2-3 eggs (depending on the size of bread slices)
  • Shredded cheddar cheese
  • 1 Roma tomato, diced
  • Olive oil
  • Balsamic vinegar
  • Dried thyme and rosemary
  • Sea salt and fresh ground black pepper


  1. Preheat oven to 400° F.
  2. Arrange bread slices on a baking sheet and bake for 3-4 minutes, or until very lightly toasted.
  3. While bread is in the oven, scramble the eggs, adding salt and pepper to taste.
  4. Remove bread from the oven and flip each slice over. Drizzle with olive oil and balsamic vinegar. Top each piece with scrambled eggs, diced tomatoes, a bit of cheese, and herbs.
  5. Bake until the cheese starts to melt and the bread is toasted to your liking, about 5-7 minutes.
  6. Optional: If desired, turn the oven on to the high broiler setting for the last minute or two in the oven to help the cheese melt and brown.


Like I mentioned, this recipe is ridiculously easy to prepare, and makes for a great variation on a stereotypical breakfast of eggs. And you can (and should) feel free to top each piece of bread with whatever ingredients you wish, like crumbled bacon or sausage, diced bell peppers, etc. Like most egg recipes, it’s very flexible and open to personal taste.

Bon Appétit!


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