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By Christie Vanover | Published October 17, 2012 | Last Updated December 28, 2022

Here’s a little something I whipped up when my parents visited over the weekend.

It’s very simple and can be popped in the oven when everyone is up and ready to eat.

Be creative with your toppings. I used mushroom and tomato, but you can add basil, garlic, artichokes, olives, whatever you fancy or have on hand.

You could also top each slice with a fried egg, but I found scrambling the eggs and dividing them up to be much simpler. A sprinkling of Parmesan cheese shavings a side of fruit and breakfast is served.

Breakfast Bruschetta

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Ingredients

3 slices sourdough wheat bread
~2 tablespoons olive oil
2 mushrooms
1 tomato
Parmesan cheese shavings
1 tablespoon butter
4 eggs
2 tablespoons milk
salt
pepper
Mrs. Dash Seasoning

Instructions

Cut each slice of sourdough in half and drizzle with olive oil. Top with sliced mushrooms and tomatoes. Drizzle with more olive oil. Sprinkle on some cheese.
Whisk together the eggs milk and a pinch of salt, pepper and Mrs. Dash. Heat butter in a skillet. Scramble gently, until no longer runny.
Spoon scrambled eggs onto the bread slices. Sprinkle with Parmesan shavings. Bake in a 400-degree oven for about 5 minutes. Serve.