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Breakfast Crostini





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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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


Preheat oven to 400 F.
Slice baguette to get 16 slices (~1 cm to 1/2 inch wide)
Brush both sides of the baguette slices liberally with olive oil and arrange on baking pan.
Toast the slices for approximately 10 minutes, flipping half-way, until golden.
Meanwhile, slightly butter the pan and heat on med-high heat.
While the pan warms, whisk together the eggs and milk. Then, add in the cheddar.
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.
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.
Microwave the bacon per package instructions so that they are crunchy.
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.
Place 4 crostini on the plate, layer on the eggs and top with the bacon. Finish with a sprinkle of freshly ground black pepper.