Shake up your morning routine with this breakfast bruschetta recipe! Layer creamy goat cheese, fluffy scrambled eggs, fresh tomatoes and basil on some crusty french bread for an easy breakfast recipe that's sure to be a hit. Vegetarian.
This easy breakfast bruschetta is a quick and flavorful riff on a classic "eggs on toast" breakfast recipe (although we're firm believers that scrambled eggs on toast are also delicious at lunch or dinner).
A traditional Italian bruschetta rubs toasted bread with a bit of garlic, then tops it off with fresh tomatoes, basil, salt, and plenty of good olive oil. This egg toast idea is a riff on that classic; we're adding fluffy scrambled eggs and a layer of tangy goat cheese for a heartier breakfast with plenty of fresh, summery flavor!
Our basic order of operations
This easy egg toast recipe is ready in under 20 minutes - perfect for a quick breakfast (or breakfast for dinner!)
- Toast some bread. Pop a few slices of crusty bread in the toaster to keep things easy, or arrange them in a single layer on a baking sheet, drizzle with olive oil, and bake at 375° F for 8-12 minutes or until lightly toasted.
- Scramble your eggs. Mix several eggs with a dollop of fresh pesto (we love basil pesto or this arugula pesto!), a splash of milk, and plenty of salt and pepper. Cook low and slow until you have a soft scramble.
- Assemble! Top each toast piece with a layer of goat cheese, a scoop of scrambled eggs, and plenty of fresh tomatoes and basil.
Riffs and Substitutions
- Add extra veggies. Avocado, roasted red pepper, sautéed mushrooms, and caramelized onion are all delicious additions here. You can also add a pile of greens (we like fresh spinach and arugula!) or a drizzle of balsamic glaze for extra color and flavor.
- Mix up the cheeses. We use goat cheese in this recipe, but you can use any cheese you like! We like swapping in our whipped goat cheese, whipped feta cheese, or cream cheese.
- Add protein. Add some crispy bacon, prosciutto, or breakfast sausage to these caprese toasts to make them a bit heartier.
- Simplify if you're short on time. We love the extra pop of flavor you get from swirling a bit of pesto into the scrambled eggs here, but if you're in a hurry, you can skip the pesto or swap the scrambled eggs for a quick fried egg to save time.
Video: How to make Breakfast Bruschetta
Note: This video was made for an older version of this recipe; we have since updated the exact ingredient amounts. Be sure to follow the written recipe for the exact ingredient measurements! We are in the process of updating this video as well.
More Quick Breakfast Recipes
📖 Recipe
Breakfast Bruschetta
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 20 minutes
- Yield: Serves 2-4 1x
- Category: Breakfast
- Cuisine: Italian-American
- Diet: Vegetarian
Description
This easy breakfast bruschetta recipe uses fluffy scrambled eggs, fresh tomatoes, and plenty of basil!
Ingredients
- 4 large slices crusty bread (we like sourdough or our crusty artisan bread!)
- 2 Tablespoons olive oil
- 3 ounces goat cheese (about ⅓ 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
- ⅓ heaping cup fresh basil leaves, sliced
- salt and pepper to taste
Instructions
- 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.
Notes
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!
Nutrition
- Serving Size: 2 toasts
- Calories: 588
- Sugar: 4.7 g
- Sodium: 786.7 mg
- Fat: 35 g
- Carbohydrates: 40.1 g
- Protein: 29.1 g
- Cholesterol: 391.7 mg
Keywords: brunch, summer, vegetarian
kushigalu
What a wonderful breakfast recipe., My family would love these. Thanks for sharing.
★★★★★
Team Life As A Strawberry
WAHOO! We hope you all enjoy them!
Vicky
Bruschetta is my all-time favorite appetizer! I have to admit I never thought of changing it to have it for breakfast, but I am in love with this idea! What a wonderful way to eat scrambled eggs!
★★★★★
Team Life As A Strawberry
YES, we love this twist on a classic!
Katherine
We love this morning twist on bruschetta! So good for brunch.
★★★★★
Team Life As A Strawberry
Nothing better than bruschetta all day!
Gloria
This is my kind of recipe. I love bread....and this is so good. I can eat this for any meal of the day. Off to make some for lunch.
★★★★★
Team Life As A Strawberry
YAY! Such a great option for lunch!
Opal Arnold
This sounds amazing! And I have all the ingredients already at home so I know what my breakfast is going to be tomorrow. I’m a huge fan of eggs and goat cheese together, it’s a perfect combination. Thanks for sharing, I can’t wait to try these!
Jessie
Thanks, Opal! This is one of our faaaaavorite breakfasts 🙂 I hope you love it!
Carolina
I just made this breakfast and fell head over heals in love!!! I didn't have basil pesto so I used tomato-ricotta pesto instead and it was incredible too! I can't wait to try it with basil... I added cottage cheese to the eggs for extra protein (cuz I'm vegetarian) and it gave them a nice consistency. I also pre-dressed the tomato with a rice-vinegar and chile-oil+olive oil vinaigrette I had on hand and that gave the tomato a nice extra layer of flavor, and topped it with a bit of parmesan. D-lish!!! Thanks so much for the recipe Jessie! I was really beginning to tire of the same ole' everyday scramble. You breathed a much-needed breath of fresh air into my morning kitchen and I'm now newly inspired to keep expanding my AM repertoire. 🙂 Many blessings to all!
Jessie
I'm so glad you liked it! Tomato ricotta pesto sounds amazing - I'm going to have to try that! Thanks so much for letting me know how it turned out!
Erin @ The Speckled Palate
You're speaking my language with this breakfast bruschetta, Jessie! While me and goat cheese sadly do not get along, I have no doubt I could make this happen with a feta spread or something equally delightful... or simply make it without while letting my husband chow down on the toast that includes goat cheese because that's his favorite!
Jessie
Thanks, Erin! I be it would be awesome with feta or some ricotta.
Nicole ~ Cooking for Keeps
Mmmm this could replace my avocado toast craze! Tomatoes, goat cheese, eggs, bread -- I'm in!
Jessie
Thanks, Nicole!
Natasha
What a wonderful breakfast. I'll definitely be cooking this! And the photos are gorgeous!
Jessie
Thank you!