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.



5 strips

Jimmy Dean® Fully Cooked Hickory Smoked Regular Bacon Slices

2 slices

French Baguette, sliced 1” thick on a bias

2 oz.

Ricotta Cheese, whipped

2 tsp.

Basil, fresh chopped, fine

2 tsp.

Oregano, fresh chopped, fine

½ tsp.

Garlic, granulated

¼ tsp.


1/8 tsp.

White Pepper *can use black pepper

½ oz.

Baby Spinach Leaves, fresh (about 6 leaves)

5 ea.

Plum Tomato, sliced ¼-inch thick rounds

1 Tbsp.

Olive Oil

¼ 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

Step 1: Preheat oven or toaster to 400°F. 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 2: 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 3: Combine the ricotta, herbs, garlic, salt and pepper. Mix well and set aside.

Step 4: Cook the scrambled eggs.

Step 5: 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. 

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