Créé avec l’IA
Mascarpone and Sausage Breakfast Bruschetta
30 min 950 kcal par portion Moyen
Ingrédients
4 Portions
- large eggs4 pieces
- mascarpone cheese1 cup
- crumbled Italian sausage1 cup
- fresh oregano1 tablespoon
- caramelized onions1/2 cup
- roasted red peppers1/2 cup
- ciabatta bread8 slices
- balsamic glaze1 tablespoon
- smoked sea salt1 teaspoon
Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
Place the ciabatta slices on a baking sheet and toast them in the oven for about 5-7 minutes until they are golden brown.
- 3
In a skillet over medium heat, cook the crumbled Italian sausage until browned and cooked through. Remove from heat and set aside.
- 4
In a bowl, whisk the large eggs until well beaten. Add the mascarpone cheese and smoked sea salt, and whisk until smooth.
- 5
In a non-stick skillet over medium heat, pour the egg and mascarpone mixture. Stir gently and cook until the eggs are softly scrambled.
- 6
Spread a layer of caramelized onions on each toasted ciabatta slice.
- 7
Top with a portion of the scrambled egg mixture.
- 8
Add a layer of cooked sausage, followed by roasted red peppers.
- 9
Drizzle each bruschetta with balsamic glaze and sprinkle with fresh oregano.
