Italian Breakfast Bruschetta
Recipe type: Breakfast
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
Italian Breakfast Bruschetta combines your favorite Italian flavors and ingredients into a simple and hearty breakfast toast.
  • 4 slices (about ½-inch thick) of Italian bread, toasted
  • Garlic and herb goat cheese, softened slightly (As much or as little as you want!)
  • 2 eggs
  • ½ tsp garlic powder
  • 4-5 sun-dried tomatoes, chopped
  • 4-5 basil leaves, chopped
  • 1 tsp butter
  • Olive Oil, to drizzle
  • Salt & Pepper, to season
  1. Crack two eggs into a small bowl, and scramble well with a whisk or fork. (Pro tip: Crack your eggs on a flat surface, rather than the edge of the bowl. This prevents tiny bits of shell from breaking inward and getting into your scrambled eggs. Boo!)
  2. Add the garlic powder to the eggs and mix well.
  3. In a small frying pan, over low heat, melt about a tsp of butter and swirl it around until the butter coats the surface of the pan.
  4. Gently pour the eggs into the pan, and begin stirring with slow strokes to break up the egg mixture.
  5. Keep stirring the eggs with your spatula over low heat the entire time. It will take a few minutes longer to cook the eggs, but don't worry, you will begin to see them come together.
  6. Once the eggs appear to have silky, slightly shiny curds, remove them from the pan.
  7. To build your breakfast bruschetta:
  8. Take 4 slices of toasted Italian bread and spread a generous amount of the softened garlic and herb goat cheese on each slice. (Substitution: If you can't find this kind of goat cheese at ALDI, feel free to use plain goat cheese or an herbed cream cheese as an alternative.)
  9. Pile a good amount of your soft-scrambled eggs on top of the bread and cheese.
  10. Sprinkle the chopped sun-dried tomatoes and chopped fresh basil on each bruschetta.
  11. Drizzle with a touch of olive oil, and sprinkle salt & pepper to taste.
  12. Enjoy your filling and delicious breakfast!
Recipe by How to Love Cooking at