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Spinach Bacon Breakfast Bruschetta Recipe

Spinach Bacon Breakfast Bruschetta Recipe

Crisp toasted baguette slices are topped with softly scrambled eggs, spinach, bacon, and melted Cheddar for a savory breakfast bruschetta. Optional Parmesan and diced tomato add extra flavor and color.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Baguette and Toppings
  • 1 small baguette, about 8 oz (225 g) Small French baguette, cut into 8 slices
  • 6 slices Bacon, chopped
  • 1 tablespoon Olive oil, divided
  • 1 clove Small garlic clove, minced
Egg Mixture
  • 2 cups, loosely packed Baby spinach
  • 5 eggs Large eggs
  • 1/4 cup Milk or half-and-half
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Freshly ground black pepper
Cheese and Garnish
  • 1/2 cup Shredded Cheddar cheese, divided
  • 2 tablespoons, optional Grated Parmesan
  • 1 small tomato, optional Small tomato, seeded and finely diced

Method
 

Step-by-Step
  1. Heat the oven to 400°F (200°C). Arrange the baguette slices on a baking sheet and brush lightly with about 2 teaspoons of the olive oil.
  2. Toast the baguette for 6–8 minutes, turning once, until crisp and lightly browned. Rub the warm toast with the cut garlic clove if desired.
  3. Cook the chopped bacon in a skillet over medium heat for 5–7 minutes, until browned and crisp. Transfer it to paper towels, then pour off excess fat while leaving about 1 teaspoon in the pan.
  4. Add the remaining olive oil and spinach to the skillet. Cook for 1–2 minutes, just until wilted, then remove the spinach and gently squeeze out excess moisture.
  5. Whisk the eggs, milk, salt, and pepper together. Add the mixture to the skillet and cook over medium-low heat, stirring slowly, until softly set, about 3–4 minutes.
  6. Fold in the spinach, bacon, and about 1/4 cup of the Cheddar. Remove the skillet from the heat while the eggs are still slightly moist.
  7. Spoon the egg mixture over the toasted baguette slices. Sprinkle with the remaining Cheddar and Parmesan, if using.
  8. Return the bruschetta to the oven for 2–3 minutes, or broil briefly, until the cheese melts. Garnish with diced tomato if desired and serve immediately.

Notes

Cook the eggs gently and remove them from the heat before they are completely firm because they continue cooking during the final oven step. Thoroughly drain the wilted spinach so the topping stays cohesive and the toast remains crisp.