Overnight Baked Eggs Bruschetta Recipes

Steps:

• Preheat oven to 400°. Unroll pizza dough and press onto bottom of a greased 15x10x1-in baking pan that's been sprinkled with cornmeal. Brush dough with 1 tablespoon oil; sprinkle with 3/4 cup mozzarella cheese. Bake 8 minutes., Meanwhile, in a large skillet, heat remaining oil over medium-high heat. Add mushrooms; cook and stir until tender. Stir in garlic powder, rosemary and seasonings. Stir pizza sauce into mushrooms; spread mushroom mixture over crust., In a large skillet with high sides, bring vinegar and 2-3 in. water to a boil. Reduce heat to maintain a gentle simmer. Break 1 cold egg at a time into a small bowl; holding bowl close to surface of water, slip eggs into water., Cook, uncovered, 3-5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, remove eggs; place over mushrooms in baking pan. Sprinkle goat cheese and remaining mozzarella over eggs and mushrooms. Refrigerate, covered, overnight., Remove pan from refrigerator 30 minutes before baking. Preheat oven to 400°. Sprinkle onions over top. Bake, uncovered, until golden brown and heated through, 10-15 minutes. Top with basil just before serving.

Steps:

• Toast the bread and keep while preparing the eggs. Combine the eggs, water, Tabasco and salt in a bowl and whisk until smooth. In a large non-stick omelette pan, melt the butter and add the eggs, stirring with a spatula until the eggs are gently scrambled. Spread the soft goat cheese equally over the slices of toast. Add the scrambled eggs on top of the goat cheese and cut each of the toast slices in half. Put 4 halves on each plate and garnish with sundried tomatoes, fresh basil leaves and drizzle with basil pesto.
• Combine all the ingredients, except for the olive oil, in a blender. With the blender running, slowly drizzle in the olive oil.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Arrange bread slices on a baking sheet. Drizzle 2 tablespoons olive oil on top; season with salt and pepper.
• Bake in the preheated oven until crisp, about 15 minutes. Remove from oven. Keep oven on.
• Heat remaining 1 tablespoon olive oil in an oven-safe skillet over medium heat. Cook and stir garlic until fragrant, 3 to 4 minutes. Stir in tomatoes; season with salt and pepper. Simmer, stirring frequently, until breaking down into a sauce, about 10 minutes.
• Make 6 wells in the tomatoes using a wooden spoon. Crack 1 egg into each well. Sprinkle Parmesan cheese and basil leaves on top.
• Transfer skillet to the preheated oven; bake until whites are set and yolks are still runny, about 6 minutes.
• Scoop 1 egg over each slice of bread using a large spoon. Spoon remaining tomatoes over the top.

Steps:

• Cut bread into 20 slices diagonally.
• Combine remaining ingredients and spread onto slices.
• Place slices on a baking sheet and bake in a preheated 350° oven for 15 minutes or until the cheese is melted.

Steps:

• Heat broiler. Brush both sides of bread with oil and place on a large baking sheet. Toast bread under broiler on both sides.
• Melt butter in medium pan over medium heat. Add capers to beaten eggs. Add eggs to pan and scramble to desired doneness.
• Divide eggs, bacon, sausage and tomatoes between bread slices. Top with cheese, if desired. Serve immediately.