Like the rest of California, I have an obsession with breakfast and brunch. A lot of nights, it’s what I fall asleep thinking about. Here’s a easy and fairly quick recipe for hot breakfast. If you have time to scramble eggs, you definitely have time to prepare this! To make it even quicker for the morning, cook the bacon and make the egg scramble mixture the night before so you can just pop it in the frying pan and get a quick hot breakfast! Fontina is also one of my favorite cheeses to work with. Very mild, vesatile, melts well and gives your food a nice nutty kick. Now you can fall asleep dreaming how delicious your breakfast will be the next day, too. Bon appetite!
Bacon and Fontina Breakfast Bruschetta
Prep time: 5 minutes, Total Time: 15 minutes
- 2-3 strips of Turkey Bacon (or any bacon you like)
- 2 slices of wheat bread
- 4 eggs
- 1 Tbsp milk
- 1/4 tsp salt
- 1 1/2 tsp red pepper flakes
- ~1-2 Tbsp grated Fontina cheese
- Olive oil
- Butter for spreading
- Freshly ground black pepper
- Fry the bacon over high heat in a pan until crisp. Set aside to drain on a paper towel.
- Spread butter over one side of the bread and toast, or fry in the pan (my favorite way). Set aside
- In a small bowl, whisk together eggs and milk well. Add in the salt and red pepper flakes to taste
- Cut bacon strips into small pieces, and whisk 2 strips in with the egg mixture.
- Over medium high heat, pour the egg mixture into the pan and sprinkle the fontina over it. Soft scramble the eggs, removing it quickly from heat before well scrambled
- Place egg mixture over toast. Sprinkle black pepper to taste and the rest of the bacon.