Breakfast for dinner is one of my favorite things ever. I mean, isn’t it everyones favorite thing?! Scrambled eggs and bacon, fluffy pancakes with syrup, and even mimosa-style breakfast cocktails: there is something immensely satisfying about having these treats for dinner every now and then!
Of course, these could also easily be featured in a casual brunch with friends on Sunday morning, one of my favorite times of the whole week! When the weekend is reaching an end, what we really need is an incredible pick-me-up to refresh and prepare for the week ahead. These trio of breakfast bruschetta allow for all of our favorite breakfast flavors in just a few quick bites.
First up is a beautifully creamy whipped peanut butter Greek yogurt spread paired with banana and a drizzle of honey. Peanut butter and banana is a classic combo that I love, and this crostini definitely delivers! The Greek yogurt makes the peanut butter much lighter and gives it a delightfully tangy note.
Next, I have a somewhat unusual combination of sweet raspberry preserves with creamy goat cheese, finished off with crispy thick-cut bacon. This was a favorite for me – all of the sweetness of the preserves, the tartness of the goat cheese, and the saltiness of the bacon come together in one gloriously balanced crispy bite!
And lastly, I concocted an cute bruschetta version of the classic bagel topping combination of smoked salmon, egg, red onion, and capers. Paired with your favorite whole grain mustard, this combo is a classic for a reason!
This recipe can easily be doubled if you have a larger group of friends over for brunch, or split in half if it’s just you and your honey making a quick, light dinner one night. Be sure to crack open a bottle of bubbly to mix with some of your favorite fruit juices for an extra special but simple cocktail!
Now it’s your turn: What breakfast dish would you turn into a crostini? Let me know by commenting below!
- 12 slices of medium-sized crusty bread
- Olive oil
- 2 tbsp. whole grain mustard
- 4 oz. smoked salmon
- 1/4 red onion, minced
- 1 tbsp. capers, minced
- 2 eggs
- 1/2 cup peanut butter
- 1/2 cup plain Greek yogurt
- 1 banana, cut into four slices (widthwise, then lengthwise)
- 4 slices thick-cut bacon
- 4 tbsp. raspberry preserves (or jam)
- 2 oz. goat cheese
- Preheat your oven to 375 degrees Fahrenheit. Line a baking sheet with aluminum foil. Lay strips of bacon in one layer on the lined baking sheet, ensuring that they do not overlap. Bake bacon in preheated oven, checking often and removing tray when it is the desired level of crispiness, about 25-30 minutes.
- While the bacon is cooking, prepare the eggs and other toppings. Place eggs in a medium-sized saucepan in one layer. Add enough cold water to cover the eggs by about 1 to 1 1/2 inches. Add salt and heat over high heat. When the water reaches a boil, remove the pot from the stove and cover. Allow to sit for 6-7 minutes. Remove the eggs and rinse under cool water to stop the cooking process. Allow to cool slightly before peeling.
- To make whipped peanut butter Greek yogurt, combine peanut butter and Greek yogurt in a stand mixer fitted with a whisk attachment. Whip on medium speed for ? minutes until fluffy and creamy.
- When bacon is finished cooking, remove tray from oven and transfer bacon slices to a paper towel-lined plate. Turn broiler on. Add bread slices to a sheet tray and drizzle with olive oil. Bake under the broiler for 2-3 minutes, until crispy and golden brown. Be sure to check on them often to prevent burning.
- For smoked salmon bruschetta: Smear 1/2 tablespoon mustard on 4 crostini. Top each with 1 ounce of smoked salmon, some red onion, and capers. Slice hard-boiled eggs in half and add half an egg to each crostini.
- For peanut butter and banana bruschetta: Smear 4 crostini with the whipped peanut butter Greek yogurt mixture. Top each with one slice of banana and a drizzle of honey.
- For bacon and raspberry bruschetta: Smear raspberry preserves on 4 crostini. Crumble 1/2 ounce goat cheese over each crostini. Cut bacon strips in half and add two half-strips to each crostini.