Breakfast Bruschetta Recipe

This is a dream for the morning routine. Layer creamy, herbed ricotta, fluffy scrambled eggs, mozzarella cheese, oven roasted tomatoes, baby spinach and crispy Jimmy Dean® Fully Cooked Bacon Strips, atop toasted French bread slices and create a Bruschetta to brag about.

Ingredients

YIELD: 1 EACH

AMOUNT	MAIN INGREDIENTS
5 strips	*Jimmy Dean®* Fully Cooked Hickory Smoked Regular Bacon Slices
2 slices	French Baguette, Sliced 1” Thisk On a Bias
2 oz.	Ricotta Cheese - Whipped
2 tsp.	Basil - Fresh Chopped Fine
2 tsp.	Oregano - Fresh Chopped Fine
1/2 tsp.	Garlic - Granulated
1/4tsp.	Salt
1/8 tsp.	White Pepper (Can Use Black Pepper)
1/2 oz.	Baby Spinach Leaves - Fresh (About 6 Leaves)
5 ea.	Plum Tomato - Sliced 1/4-Inch Thick Rounds
1 Tbsp.	Olive Oil
1/4 tsp.	Sea salt
1/8 tsp.	Black Pepper - Cracked
1/8 tsp.	Mozzarella Cheese - Shredded
2 ea.	Eggs - Large - Scrambled
2 tsp.	Parsley - Italian Flat Leaf - Chopped Fine

Directions

Step 1: Preheat oven or toaster to 400°F.

Step 2: Place the tomato slices on a baking sheet, drizzle with olive oil and season with salt and pepper. Place in the oven and cook until tender, about 10-12 minutes. Remove from baking sheet and hold warm.

Step 3: In the preheated oven or toaster, place the bacon strips and French bread slices on a baking sheet and heat in the oven until hot, about 4-6 minutes total. Flip halfway through heating time. Hold in a warm, dry environment.

Step 4: Combine the ricotta, herbs, garlic, salt and pepper. Mix well and set aside.

Step 5: Cook the scrambled eggs.

Step 6: Assemble the dish: Spread half of the herbed ricotta on each toasted French bread slice and place them on a warm plate. Top each with 2 slices of Jimmy Dean® Fully Cooked Bacon Strips, 3 baby spinach leaves, roasted tomato slices, scrambled eggs and garnish with chopped parsley. Serve immediately.