Breakfast Bruschetta
Recipe by: Jessica Perez
This savory breakfast toast combines Eggland's Best Hard-Cooked Peeled Eggs with creamy Burrata cheese, fresh Pico de Gallo salsa, and crispy bacon. It's good enough to get you out of bed before noon!
Ingredients
1 Cup Olive Oil
2 Tbsp. Chopped Garlic
1 French Sourdough Baguette
24 oz. Pico de Gallo Salsa
6 medium slices of Cooked Bacon
6 Eggland's Best Hard-Cooked Peeled Eggs
16 oz. Burrata Cheese
Preparation
- Preheat oven to 350° F.
- Cut the baguette into 1 inch thick slices.
- In a small bowl, stir together olive oil and chopped garlic.
- Brush the mixture onto each slice of the bread.
- Place the slices onto a baking sheet.
- Bake for 5-10 minutes or until edges slightly brown.
- Spread Burrata cheese on the tops of each.
- Add on crumbled pieces of bacon, chopped up egg, and a scoop of Pico de Gallo.
- Sprinkle salt and pepper on top.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 18 |
|---|---|
| Calories | 248 |
| Fat | 7.5g |
| Saturated Fat | 1.2g |
| Cholesterol | 71mg |
| Sodium | 702mg |
| Carbohydrates | 28.1g |
| Dietary Fiber | 0.9g |
| Protein | 12.3g |
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