By Meal Type
Breakfast Bruschetta Recipe
Ingredients
Yield: 1 EACH
- 5 strips Jimmy Dean® Fully Cooked Hickory Smoked Regular Bacon Slices
- 2 slices French Baguette, Sliced 1” Thisk On a Bias
- 2 oz. Ricotta Cheese - Whipped
- 2 tsp. Basil - Fresh Chopped Fine
- 2 tsp. Oregano - Fresh Chopped Fine
- 1/2 tsp. Garlic - Granulated
- 1/4tsp. Salt
- 1/8 tsp. White Pepper (Can Use Black Pepper)
- 1/2 oz. Baby Spinach Leaves - Fresh (About 6 Leaves)
- 5 ea. Plum Tomato - Sliced 1/4-Inch Thick Rounds
- 1 Tbsp. Olive Oil
- 1/4 tsp. Sea salt
- 1/8 tsp. Black Pepper - Cracked
- 1/8 tsp. Mozzarella Cheese - Shredded
- 2 ea. Eggs - Large - Scrambled
- 2 tsp. Parsley - Italian Flat Leaf - Chopped Fine
This is a dream for the morning routine. Layer creamy, herbed ricotta, fluffy scrambled eggs, mozzarella cheese, oven roasted tomatoes, baby spinach and crispy Jimmy Dean® Fully Cooked Bacon Strips , atop toasted French bread slices and create a Bruschetta to brag about.
Directions
- Preheat oven or toaster to 400°F.
- Place the tomato slices on a baking sheet, drizzle with olive oil and season with salt and pepper. Place in the oven and cook until tender, about 10-12 minutes. Remove from baking sheet and hold warm.
- In the preheated oven or toaster, place the bacon strips and French bread slices on a baking sheet and heat in the oven until hot, about 4-6 minutes total. Flip halfway through heating time. Hold in a warm, dry environment.
- Combine the ricotta, herbs, garlic, salt and pepper. Mix well and set aside.
- Cook the scrambled eggs.
- Assemble the dish: Spread half of the herbed ricotta on each toasted French bread slice and place them on a warm plate. Top each with 2 slices of Jimmy Dean® Fully Cooked Bacon Strips, 3 baby spinach leaves, roasted tomato slices, scrambled eggs and garnish with chopped parsley. Serve immediately.
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