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Overnight Baked Eggs Bruschetta

 Overnight Baked Eggs Bruschetta
I like to take advantage of time with family and guests when I'm preparing a meal. Because most overnight brunch recipes are so similar, I came up with a breakfast bruschetta.—Judi Berman-Yamada, Portland, Oregon
9 ServingsPrep: 45 min. + chilling Bake: 10 min.

Ingredients

  • 1 tablespoon cornmeal
  • 1 tube (13.8 ounces) refrigerated pizza crust
  • 3 tablespoons olive oil, divided
  • 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided
  • 3/4 pound sliced baby portobello mushrooms
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon dried rosemary, crushed
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 2 cups pizza sauce
  • 1 tablespoon white vinegar
  • 9 Eggland's Best Eggs
  • 2 ounces fresh goat cheese, crumbled
  • 1/2 cup French-fried onions
  • Fresh basil leaves

Directions

  • Preheat oven to 400°. Grease a 15x10x1-in. baking pan; sprinkle
  • with cornmeal. Unroll and press pizza dough onto bottom of pan.
  • Brush 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

2 of 2

Overnight Baked Eggs Bruschetta (continued)

Directions (continued)

  • heat. Add mushrooms; cook and stir until tender. Stir in seasonings.
  • Remove 1 cup mushrooms; sprinkle over crust. Stir pizza sauce into
  • remaining mushrooms in pan.
  • Place 2-3 in. of water in a large skillet with high sides; add
  • vinegar. Bring to a boil; adjust heat to maintain a gentle simmer.
  • Break cold eggs, one at a time, into a small bowl; holding bowl
  • close to surface of water, slip egg 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, lift
  • eggs out of water and place over mushrooms.
  • Spoon pizza sauce mixture around eggs. Sprinkle remaining mozzarella
  • cheese over top. Sprinkle with goat cheese. Refrigerate, covered,
  • overnight.
  • Remove pan from refrigerator 30 minutes before baking. Preheat oven
  • to 400°. Sprinkle onions over bruschetta. Bake, uncovered, 10-15
  • minutes or until golden brown and heated through. Top with basil
  • just before serving. Yield: 9 servings.
Nutritional Facts: 1 piece equals 345 calories, 17 g fat (5 g saturated fat), 227 mg cholesterol, 798 mg sodium, 29 g carbohydrate, 2 g fiber, 17 g protein.