Tomato Breakfast Bruschetta Recipe With Ham and Eggs
Crispy, golden brown slices of crusty French bread, roasted tomatoes, savory mushrooms, smoky ham, and a perfectly fried egg—this is the easy breakfast bruschetta recipe you need to make for your next brunch!
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Is Bruschetta Healthy?
Great question! Regular bruschetta—classic toasted bread topped with fresh tomatoes, olive oil, garlic, and basil—is actually a pretty healthy choice, especially when compared to many other appetizers or snacks.
This breakfast version is loaded with healthy ingredients too: fresh tomatoes, mushrooms, eggs, and olive oil. You’ll get a nice balance of protein, healthy fats, and veggies. To make it even lighter, swap in egg whites, baby spinach leaves, or even skip the ham.
For a vegan bruschetta, try my tomato, basil, and olive bruschetta.
This Breakfast Bruschetta Recipe Is:
- Packed with fresh, whole foods
- Ready in under an hour (hello, easy brunch!)
- Adaptable for gluten-free or vegetarian diets
- Family-friendly and totally customizable—add fresh basil or feta cheese
- Perfect for a hearty lunch or breakfast-for-dinner
- Makes 4 hearty servings but easily adjust the ingredient amounts for a single serving
- Great for meal planning (roast the tomatoes and mushrooms in advance!)
Ingredients & Why They Matter
- Heirloom tomatoes: Bring juicy sweetness—check out my tomato basil salad for more tomato love.
- Mushrooms: Fancy shiitake or hen of the woods mushrooms are fun but Crimini or button mushrooms are good too.
- Olive oil: For roasting and toasting—quality matters! I love this extra-virgin olive oil.
- Rustic bread: The base. Try my no-knead green olive bread or use English muffins instead.
- Garlic: Rubbed on hot toast for instant flavor.
- Ham: Smoky and savory, but you can swap for crispy bacon or go meatless.
- Eggs: Fried, scrambled, or egg whites—your call!
- Kosher salt & freshly ground black pepper: I always use Morton’s kosher salt unless otherwise specified.
- Garnishes: These are all optional but fun to play around with. Try topping the bruschetta with a drizzle of pesto (store-bought or homemade), feta cheese, fresh basil, red pepper flakes, chopped parsley, or grated Parmesan
How to Make It
Heat your oven to 400°F. Toss tomato halves and mushrooms in olive oil on a parchment paper-lined baking sheet.
Roast: mushrooms for 20 minutes, tomatoes for 30 (remove mushrooms early).
Meanwhile, brush bread with olive oil, sprinkle with salt, and bake until golden brown (10-12 minutes). Rub with garlic, top with ham, and warm briefly in the oven.
Fry eggs in a nonstick skillet over medium heat.
Stack: bread, ham, tomatoes, mushrooms, and eggs. Top with the garnishes of your choice (see above for list)!
Special Equipment
A sturdy baking sheet, parchment paper, and a quality nonstick skillet make this a breeze. For perfect eggs, I love this medium skillet.
What to Serve With It
For brunch, pair your breakfast bruschetta with a simple green salad, fresh fruit, or a warm loaf of my zucchini bread. For more breakfast inspiration, check out all my breakfast recipes here and my favorite gluten-free brunch recipes too!
As a chef, cookbook author, and someone who’s tested every recipe for real-life success, you can trust every tip and trick here. Thank you for being here and cooking with me. I hope you love this recipe as much as we do! Please let me know how it goes in the comments below.
Tomato Breakfast Bruschetta Recipe With Ham and Eggs
Ingredients
- 4 small heirloom tomatoes, cored and halved horizontally
- 1 pound mushrooms, ends trimmed and halved if large
- 6 tablespoons olive oil
- kosher salt and freshly ground black pepper
- 8 (1/2-inch thick) slices Rustic country bread
- 1 clove garlic, halved crosswise
- 4 ounces smoked ham, thinly sliced (about 8 slices)
- 8 large eggs
- pesto sauce, feta cheese, Parmesan cheese, red pepper flakes, fresh basil, or fresh parsley for garnish (optional)
Instructions
- Heat oven to 400°F. Toss the 8 tomato halves and 1 pound trimmed mushrooms with 2 tablespoons oil on a parchment-lined baking sheet. Spread into a single layer and season with salt and pepper.
- Roast in lower third of oven until softened and browned in places, about 20 minutes for the mushrooms and 30 minutes for the tomatoes. (Transfer mushrooms to a plate while tomatoes finish cooking.) Leave oven on.
- Meanwhile, brush both sides of 8 slices of bread with 2 tablespoons oil, then sprinkle with salt. Place on a separate parchment-lined baking sheet and bake in the upper third of oven until crisp and golden on the edges, about 10 minutes.
- Rub tops of toasts with cut sides of garlic and return to baking sheet. Fold a slice of ham over each toast and return to oven to warm ham while you fry the eggs, about 3 minutes.
- Heat remaining 2 tablespoons of oil in a large non-stick frying pan and fry eggs to desired doneness. Remove toasts and tomatoes from oven, place a tomato and some mushrooms on top of the ham then top with a fried egg.
- Garnish each bruschetta with desired toppings. I like them either simple with a sprinkling of red pepper flakes or fancy with a little drizzle of pesto and a crumbling of feta cheese.
Notes
- Tomatoes: In the winter I have made this by roasting 8 whole canned tomatoes with delicious results.
- Mushrooms: Use your favorite kind. Shiitake and oyster mushrooms are fun but button or Crimini mushrooms work just as well.
- Roasting tip: Roast tomatoes cut side up for maximum juiciness and caramelization. Mushrooms can be quartered if very large.
- Gluten-free: Use your favorite gluten-free bread—just watch the baking times as slices may toast faster.
