U.S. FLAT RATE SHIPPING $12
U.S. FLAT RATE SHIPPING $12
I call this breakfast bruschetta, but you can eat it any time of day.
It’s quick, flexible, and a great way to use up whatever veggies you’ve got.
A drizzle of good olive oil makes it feel like more than just toast.
Rated 5.0 stars by 1 users
Breakfast
2-4
15 minutes
15
4 eggs
2 teaspoons Tuscan Bread Dipper herb mix
½ cup cherry tomatoes chopped
½ medium green bell pepper chopped
2 green onions, chopped
½ tablespoon fresh parsley chopped
½ tablespoon fresh basil chopped
½ cup fresh mozzarella chopped
2 tablespoons plus extra Garlic Olive Oil
6 thick slices artisan bread
Traditional Balsamic Vinegar for drizzling
Kosher salt
Preheat over to 375 degrees
Whisk together eggs and Tuscan Bread Dipper herb mix. Add olive oil.
Chopped tomatoes, bell pepper, green onion, basil, parsley, and cheese. Add to egg mixture.
Drizzle olive oil in bottom of baking dish. Add bread to dish. Push the center of the bread down to create an small indentation for egg mixture.
Spoon the egg mixture onto the bread.
Drizzle a little olive oil. Sprinkle kosher salt.
Bake in the oven for 15 to 20 minutes.
Serve immediately. Optional- add a drizzle of olive oil and balsamic vinegar before serving.
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Martha Wolf
July 15, 2025
This sounds amazing. Going to try it. Thanks for sharing