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Veal Bacon Breakfast Bruschetta

36 slices veal bacon
24 slices Italian bread, 3-inch diameter cut into ½ inch slices
¼ cup olive oil
1 Tbsp. garlic, minced

Tomato-Basil Sauce
4 cups chopped tomatoes
¼ cup fresh basil, chopped
2-3 Tbsps. olive oil
2 tsps. balsamic vinegar
1 tsp. garlic, chopped
Salt and pepper to taste

24 eggs
1 ½ cups milk
Olive oil as needed
Salt and pepper to taste

3/4 cup Asiago cheese, shredded
48 leaves fresh basilDIRECTIONS:1. Cut bacon slices in half and arrange in single layer on sheet pans. Bake at 425ºF without turning, 15 to 16 minutes. Reserve for topping.

2. Combine ¼ cup olive oil and 1 Tbsp. minced garlic. Brush garlic oil on top sides of bread slices. Bake in 400ºF oven 10 to 12 minutes until crisp.

3. For the tomato-basil sauce: Combine tomatoes, basil, olive oil, vinegar, garlic, salt and pepper; set aside.

4. For the omelet: Beat eggs, milk, salt and pepper. Heat olive oil in small (10-inch) pan over medium-low heat. Add ½ cup egg mixture at a time. Cook until set. Cut in half and fold over. Repeat process for remaining egg mixture.

For each portion: Top each garlic toast with 2 basil leaves, 1 folded omelet, 3 bacon slices, 1 generous Tbsp. of tomato-basil sauce, ½ Tbsp. Asiago cheese.SERVINGS:12 servingsFrom:Recipe from Veal Committee of the National Cattlemen’s Beef AssociationPHOTO CREDIT:Photo Credit: VEAL COMMITTEE OF THE NATIONAL CATTLEMEN'

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