Breakfast Bruschetta

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 1/3 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
• 1/3 heaping cup fresh basil leaves, sliced
• salt and pepper to taste

👨‍🍳 Instructions

1. 1Place 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).
2. 2While bread is toasting, make the eggs. Combine eggs, pesto, milk, salt, and pepper in a small bowl and whisk to combine.
3. 3Pour 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.
4. 4When 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.