Yum Peaceful Cooking: Breakfast Bruschetta

Monday, August 15, 2011

Breakfast Bruschetta

I love me some bruschetta.

I love me some hummus.

I've made variations of both but I don't think (although I could be wrong) I've combined the two before. When I received a coupon through the Tastemakers Program for a free tub of Sabra hummus....(which I absolutely love), that's exactly what I did....in breakfast form.

At first I really had a hard time deciding what to do with the hummus. I mean...I like it so much as is, on pita or crackers that I just couldn't imagine what else I could possibly want to do with it. I asked some friends and was lead to the Sabra website (duh.....why didn't I just go there to begin with?) and discovered all sorts of wonderful recipes. One of them that really caught my eye was a recipe for Breakfast Nachos. I figured I'd make a variation of that....a sorta Mediterranean version. Well, in the process of actually making them, they morphed into a bruschetta instead. As I sit here, thinking about them.....they're morphing some more into all sorts of other ideas....like a breakfast casserole with the bread made into a chunky topping....crouton style. Or rolled up into little breakfast burritos, or folded up in a flat bread.

(Morphing food is a lot more fun than morphing transformers into automobiles and aliens)

Breakfast Bruschetta
Printable Version

Preheat oven to 350'

1 baguette, cut into 1/4"slices
Olive Oil to drizzle on bread
2 - 3 cloves of garlic to rub on bread
1/2 lb Italian sausage, casings removed and crumbled
1 medium zucchini, diced
1/2 large onion, diced
1/4 tsp Italian seasoning
1 minced garlic clove
pepper to taste
3 roma tomatoes, diced
8 eggs, beaten
salt and pepper to taste
1/2 cup mozzarella cheese
1/4 cup Parmesan cheese
3 or 4 fresh basil leaves, roughly chopped
Your favorite Sabra Hummus flavor(s) (I used roasted red pepper and roasted garlic cuz I couldn't decide which one I wanted).

For the baguettes, I could've toasted them in the oven but often times they come out too toasted...on the very crunchy side. I wanted the bread inside to be softer. Just do it the way you like it. What I did was drizzle the slices with olive oil then stuck a grill grate over my stove flame and toasted them over the open flame (I LOVE that open flame flavor on bread! It reminds me of camping and making toast over the campfire). Then I rubbed fresh garlic over one side of each slice of toast. Once those were done I set them aside to await their destiny.....being the vehicle that transports the "goods" from plate to face.

Preheat the oven to 350' F.

Heat an oven safe skillet over medium heat. Drizzle a bit of oil in there. Cook your crumbled sausage in the pan until no longer pink. Remove from pan (drain if necessary) and set aside.

Add a bit more oil and saute the zucchini and onion until just tender. Then add some pepper, Italian seasoning and garlic. Saute for another minute or so.

Note: I don't have salt added at this time because it will cause the vegetables to release their moisture.

Remove the seasoned vegetables from the pan and set aside with the sausage. Clean out the pan and heat some oil and / or butter.

In a good sized bowl, combine the sausage, veggies and eggs (now you can add your salt and pepper to taste)

Pour into your warm skillet. Top with the diced tomatoes, cheeses and basil.

Bake for about 30  minutes, or until the center is set...I cut the center a little to make sure it was cooked through.

Spread the toasted baguette slices with your hummus and top with a scoop of egg and chow down!

This is great for serving several people for brunch, or even for a holiday breakfast. You can cook and saute the meat and veggies ahead of time. You can even toast the baguette the night before then all you have to do is beat the eggs, add everything else and bake away.

If you don't know what your favorite Sabra Hummus is, I recommend trying them all. I haven't tasted one that I didn't like. As for my favorite...I'm torn between the Roasted Red Pepper Hummus (that I used in this recipe) and the Chipotle Hummus. Great flavor! If you're not gonna make it yourself...this is the next best thing. I wouldn't normally recommend a store bought hummus.....but honestly Sabra knows what they're doing.


  1. This looks awesome! Are you cooking on your vacation? Next time come visit me....

  2. What a GREAT combination, Danielle. Your dish looks absolutely tantalizing. I'd wake up for that any morning!!! It would also make a wonderful brunch dish. As a matter of fact, Chaya, hostess of My Sweet & Savory, is doing a Let's Do Brunch roundup over at her blog. Your dish would be a delicious addition. Here's her link if you want to check it out.

    Thank you so much for sharing...

  3. I'm glad I saw this. For one thing, we like that brand of hummus and have tried other things with the Sabra label. Good stuff.
    But, we are looking to do something different for breakfast before work, something to hold us over until lunch. This looks just the ticket!

  4. Transformers love bruschetta! ;)

    I've never had a breakfast bruschetta before but I love that idea.

  5. I am glad you took Louise's advice and came to visit. I agree with all she wrote. This appears to be a fantastic dish.

    My daughter brings hummus home, each week so I always have it, in the house.

  6. This looks so delicious! I love all the fresh, seasonal ingredients. Thank you for sharing it with Let's Do Brunch. I've chosen it as one of my featured recipes this week!


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