Breakfast Crostini

LEVEL: easy Total: 30 minutes 4

Breakfast Crostini

BOOKMARK

DELICIOUS

Description

I admit it. I have a problem. I ALWAYS make way more than I need. Call it paranoia, I don’t know, but it’s definitely something I’m working on. Until I figure that out, the silver lining is that I wind up with these random yummy left overs that I get to “re-purpose” in creative ways.

That’s how this recipe was born.

I had put in hours the day before baking up numerous fresh crostini for a these Fig & Cheese Crostini (recipe to come later). As usual, I made way more than I needed and I was left with crostini galore to invent with. I stuck them in an air proof container to think about later.

Later turned out to be breakfast the next morning.

These crunchy bites were a hit. Though they’re made up of the usual breakfast ingredients, their fancy look and quick prep time make for a fun brunch item. Especially great when you’re entertaining. With the holidays around the corner and big families coming together, I hope you try them and they become a hit at your house too.

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Nutritions

Ingredients

Half Loaf of Baguette (~6 oz)

EVOO for brushing

4 large eggs (2 full eggs, 2 egg whites)

1/3 cup milk

1/2 cup shredded vegetarian cheddar (I use Sargento brand because it isn't made with animal rennet)

6-8 pieces Morningstar Farms Bac'n (or other fake bacon product of choice)

Butter for pan

Freshly Ground Black Pepper

* Click to ingredient to choose one

Directions

1: Preheat oven to 400 F.
2: Slice baguette to get 16 slices (~1 cm to 1/2 inch wide)
3: Brush both sides of the baguette slices liberally with olive oil and arrange on baking pan.
4: Toast the slices for approximately 10 minutes, flipping half-way, until golden.
5: Meanwhile, slightly butter the pan and heat on med-high heat.
6: While the pan warms, whisk together the eggs and milk. Then, add in the cheddar.
7: To get a good fluffy scrambled egg, make sure that the pan is totally heated. When you pour egg mix into the pan, let the eggs cook without disturbing for at least 30-60s before using your spatula to gently scrape aside the solidifying egg at the bottom of the pan. Allow the egg to continue cooking for another 15-30s before disturbing again to push aside done egg. Repeat until completely done.
8: You should end up with a large "loaf" of scrambled egg in the pan which you can use the spatula to divide into 16 chunks.
9: Microwave the bacon per package instructions so that they are crunchy.
10: At this point, I would hold off assembling the crostini until everyone is nearly ready to eat, though the crostini should be crunchy enough that the egg won't make them soggy too quickly.
11: Place 4 crostini on the plate, layer on the eggs and top with the bacon. Finish with a sprinkle of freshly ground black pepper.