Overnight Baked Eggs Bruschetta Food

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OVERNIGHT BAKED EGGS BRUSCHETTA



Overnight Baked Eggs Bruschetta image

I like to spend as much time as I can with my guests when they stay with me for the holidays, so I rely on make-ahead recipes to help make that happen. Because most overnight brunch casseroles are so similar, I came up with a breakfast bruschetta for a fun change of pace. -Judi Berman-Yamada, Portland, Oregon

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 9 servings.

Number Of Ingredients 15

1 tube (13.8 ounces) refrigerated pizza crust
1 tablespoon cornmeal
3 tablespoons olive oil, divided
1-1/2 cups shredded part-skim mozzarella cheese, divided
3/4 pound sliced baby portobello mushrooms
3/4 teaspoon garlic powder
3/4 teaspoon dried rosemary, crushed
1/2 teaspoon pepper
1/4 teaspoon salt
2 cups pizza sauce
1 tablespoon white vinegar
9 large eggs
2 ounces fresh goat cheese, crumbled
1/2 cup French-fried onions
Fresh basil leaves

Steps:

  • Preheat oven to 400°. Unroll pizza dough and press onto bottom of a greased 15x10x1-in baking pan that's been sprinkled with cornmeal. Brush dough with 1 tablespoon oil; sprinkle with 3/4 cup mozzarella cheese. Bake 8 minutes., Meanwhile, in a large skillet, heat remaining oil over medium-high heat. Add mushrooms; cook and stir until tender. Stir in garlic powder, rosemary and seasonings. Stir pizza sauce into mushrooms; spread mushroom mixture over crust., In a large skillet with high sides, bring vinegar and 2-3 in. water to a boil. Reduce heat to maintain a gentle simmer. Break 1 cold egg at a time into a small bowl; holding bowl close to surface of water, slip eggs into water., Cook, uncovered, 3-5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, remove eggs; place over mushrooms in baking pan. Sprinkle goat cheese and remaining mozzarella over eggs and mushrooms. Refrigerate, covered, overnight., Remove pan from refrigerator 30 minutes before baking. Preheat oven to 400°. Sprinkle onions over top. Bake, uncovered, until golden brown and heated through, 10-15 minutes. Top with basil just before serving.

Nutrition Facts : Calories 345 calories, Fat 17g fat (5g saturated fat), Cholesterol 227mg cholesterol, Sodium 798mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 2g fiber), Protein 17g protein.

TOMATO-EGG BRUSCHETTA



Tomato-Egg Bruschetta image

Provided by Food Network

Time 22m

Yield 4 servings

Number Of Ingredients 9

1/4 cup extra-virgin olive oil
1 small clove garlic, thinly sliced
Pinch red pepper flakes
1/2 teaspoon dried oregano
1 (14.5-ounce) can whole peeled tomatoes in juice, drained (about 5 tomatoes)
Kosher salt and freshly ground pepper
2 tablespoons chopped fresh basil
4 large eggs, separated
4 slices country bread, toasted

Steps:

  • In a medium skillet, heat oil over medium-high heat. Add the garlic, red pepper flakes, and oregano; cook, stirring, until fragrant, about 1 minute. Raise heat to high; crush each tomato when adding to pan. Season with salt and pepper. Cook the tomatoes, breaking them up with a spoon, until thickened slightly, 2 to 3 minutes. Stir in the basil.
  • Lower the heat to medium; stir in 2 large egg whites (reserve the remaining egg whites for another use). Cook the egg whites, stirring, until set and the tomato sauce thickens, about 1 minute.
  • Remove the skillet from the heat. Using the back of a spoon, make 4 indentations in the sauce; place an egg yolk into each indentation. Draw the sauce in from edges of the pan around each yolk and cover the skillet. Set aside until the yolks are warmed through and beginning to set, about 3 minutes. To serve, spoon the sauce with a yolk onto a piece of toast.

BREAKFAST BRUSCHETTA



Breakfast Bruschetta image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 18

8 slices Tuscan style bread
12 eggs
1/4 cup water
1 teaspoon kosher salt
1/4 tablespoon hot red pepper sauce
1 ounce sweet butter
5 1/2 ounces Montrachet goat cheese, softened
1 1/2 ounces marinated sun dried tomatoes, julienned
Fresh basil leaves, as garnish
Basil Pesto, recipe follows
3/4 cup chopped fresh basil leaves
1 cup olive oil
3/4 cup grated Reggiano Parmesan
1/4 cup pine nuts
2 cloves garlic, chopped
1/4 teaspoon kosher salt
1 turn fresh black pepper
2 teaspoons lemon juice

Steps:

  • Toast the bread and keep while preparing the eggs. Combine the eggs, water, Tabasco and salt in a bowl and whisk until smooth. In a large non-stick omelette pan, melt the butter and add the eggs, stirring with a spatula until the eggs are gently scrambled. Spread the soft goat cheese equally over the slices of toast. Add the scrambled eggs on top of the goat cheese and cut each of the toast slices in half. Put 4 halves on each plate and garnish with sundried tomatoes, fresh basil leaves and drizzle with basil pesto.
  • Combine all the ingredients, except for the olive oil, in a blender. With the blender running, slowly drizzle in the olive oil.

MORNING BRUSCHETTA



Morning Bruschetta image

This is a new way to eat your eggs in the morning. I was hooked on the first bite!

Provided by jennifer macias

Categories     Breakfast and Brunch     Eggs

Time 49m

Yield 6

Number Of Ingredients 8

1 loaf Italian bread, cut into 1-inch-thick slices on the diagonal
3 tablespoons olive oil, divided
salt and ground black pepper to taste
3 cloves garlic, minced
2 (14 ounce) cans diced tomatoes
6 eggs
¼ cup grated Parmesan cheese
1 tablespoon slivered fresh basil leaves

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Arrange bread slices on a baking sheet. Drizzle 2 tablespoons olive oil on top; season with salt and pepper.
  • Bake in the preheated oven until crisp, about 15 minutes. Remove from oven. Keep oven on.
  • Heat remaining 1 tablespoon olive oil in an oven-safe skillet over medium heat. Cook and stir garlic until fragrant, 3 to 4 minutes. Stir in tomatoes; season with salt and pepper. Simmer, stirring frequently, until breaking down into a sauce, about 10 minutes.
  • Make 6 wells in the tomatoes using a wooden spoon. Crack 1 egg into each well. Sprinkle Parmesan cheese and basil leaves on top.
  • Transfer skillet to the preheated oven; bake until whites are set and yolks are still runny, about 6 minutes.
  • Scoop 1 egg over each slice of bread using a large spoon. Spoon remaining tomatoes over the top.

Nutrition Facts : Calories 470.1 calories, Carbohydrate 61.4 g, Cholesterol 166.6 mg, Fat 16 g, Fiber 4.2 g, Protein 17.9 g, SaturatedFat 3.8 g, Sodium 1000.6 mg, Sugar 4.6 g

BAKED BRUSCHETTA



Baked Bruschetta image

Wow your family and guests with this easy baked bruschetta. You will not be able to stop eating this. Enjoy!

Provided by Marie

Categories     Vegetable

Time 25m

Yield 20 slices

Number Of Ingredients 8

1 loaf Italian bread
1/2 cup Italian salad dressing (I like prepared Good Seasons)
1 cup shredded mozzarella cheese
1/2 cup pitted black olives
1 tomatoes, seeded and chopped
1 clove minced garlic
1 teaspoon dried oregano
1/2 teaspoon black pepper

Steps:

  • Cut bread into 20 slices diagonally.
  • Combine remaining ingredients and spread onto slices.
  • Place slices on a baking sheet and bake in a preheated 350° oven for 15 minutes or until the cheese is melted.

Nutrition Facts : Calories 80, Fat 3.8, SaturatedFat 1.2, Cholesterol 4.4, Sodium 249.6, Carbohydrate 8.8, Fiber 0.6, Sugar 0.8, Protein 2.7

BEST EVER BRUSCHETTA



Best Ever Bruschetta image

I went through a major bruschetta phase and tried many many recipes until I found the perfect one. This was originally Guy Fieri's but is slightly adapted to my taste after making it about a billion times. Cookingt time is marinating time.

Provided by sofie-a-toast

Categories     Cheese

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 baguette, cut in half length-wise and toasted
2 teaspoons minced garlic (I use the kind in a jar)
3 tablespoons extra-virgin olive oil
1/4 cup grated parmesan cheese
2 1/2 cups minced roma tomatoes (cut so fine its almost a paste)
1/3 cup thinly sliced fresh basil leaf
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1 teaspoon fresh ground pepper

Steps:

  • In a medium mixing bowl, add the tomatoes, garlic, basil, vinegar, olive oil, cheese, salt and pepper.
  • Mix thoroughly and let sit for at least 15 minutes at room temperature to let the flavors marinate.
  • Slice the bread into individual pieces and spoon the mixture on top.

Nutrition Facts : Calories 887.9, Fat 16.9, SaturatedFat 3.8, Cholesterol 5.5, Sodium 1707.7, Carbohydrate 151.4, Fiber 7.7, Sugar 10.8, Protein 33.8

BRUSCHETTA BAKE



Bruschetta Bake image

Bruschetta fans will go for this easy egg bake made with bread cubes, tomatoes and a cheesy herb mix. Top with Parmesan and serve warm.

Provided by My Food and Family

Categories     Dairy

Time 40m

Yield 4 servings

Number Of Ingredients 6

1 pkg. (10.3 oz.) VELVEETA Radiatore & Cheese Creamy Herb & Garlic
2 cups bread cubes
1 large tomato, chopped
1/2 cup milk
4 eggs, beaten
2 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

  • Heat oven to 375°F.
  • Prepare Dinner as directed on package. Stir in bread cubes and tomatoes. Spoon into 8-inch square baking dish.
  • Combine milk and eggs. Pour over Dinner mixture; top with cheese.
  • Bake 20 min. or until eggs are set.

Nutrition Facts : Calories 570, Fat 36 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 215 mg, Sodium 1090 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 19 g

BREAKFAST BRUSCHETTA



Breakfast Bruschetta image

These breakfast bites have a yummy crunch and are sure to be a hit with kids or adults. Variations can be created by using whatever you would put in an omelet.

Provided by weekend_chef

Categories     100+ Breakfast and Brunch Recipes     Eggs     Breakfast Sandwich Recipes

Time 30m

Yield 4

Number Of Ingredients 7

½ baguette, cut into 1/2-inch slices
⅓ cup breakfast sausage
¼ cup diced onion
5 large eggs
⅛ teaspoon salt
⅛ teaspoon ground black pepper
½ cup shredded Cheddar cheese

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Place baguette slices on a baking sheet.
  • Heat a large skillet over medium-high heat. Cook and stir sausage until browned and crumbly, 5 to 7 minutes. Transfer to a plate.
  • Cook and stir onion in the same skillet until softened, 3 to 5 minutes. Add eggs and sausage; stir until eggs are set, about 5 minutes. Season with salt and pepper.
  • Divide egg mixture among baguette slices and sprinkle Cheddar cheese on top.
  • Bake in the preheated oven until cheese is melted, 8 to 10 minutes.

Nutrition Facts : Calories 297.3 calories, Carbohydrate 25.7 g, Cholesterol 252.7 mg, Fat 13.7 g, Fiber 1.2 g, Protein 17.8 g, SaturatedFat 5.8 g, Sodium 608.7 mg, Sugar 2.1 g

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