I am huge fan of this recipe, let me tell you. Christina and I love making bruschetta because of how cheap it, how much flavor you can pack onto it, and there is this little shop near us that bakes fresh bread and with all the different toppings we can put on it. Bruschetta is a no brainer. Well, my obsession has hit an new all time high as I have now crossed over from just dinner bruschetta to breakfast bruschetta. This is a recipe that easily scales up or down depending on it if it's just yourself eating or if you're cooking for twenty. Enjoy!
Determine how hungry you are (this will help in yielding the proper amount of bruschetta you want to cut up). I would surprise you by how many of these bad boys I can eat, but if you want to make a smaller batch or make enough for just one to two people, you can definitely cut this recipe in half. We'd recommend 1/3 of your baguette for this recipe.
Slice your French bread diagonally into ½ inch thick slices, this will give you more surface area than if you cut it in straight slices. Next, dice up the green onion, bell peppers, and tomatoes. Set these aside as well, keeping the green onions separated from the other two.
Dice up the bacon and cook in a skillet along with half of the green onions on medium high heat. Remove the bacon and onion bits once they are fully prepared to your preference (crispy takes longer) and reduce the skillet heat to medium. Leave a little bit of the bacon grease in the skillet when removing the bacon bits, it will give the bread more flavor in the next step.
Add about 2 tbsp of butter to the skillet but be cautious not to burn the butter since the pan will still be hot. If you see the butter begin to sizzle violently and turn brown, remove the skillet from the heat and hold off the stove until all the butter melts- this will prevent it from burning. When the butter is melted, add the bread slices into the pan and cook for about 2 minutes on each side- then set aside.
Crack your three eggs into the still warm skillet and scramble them. Add in all your ingredients you have set aside and stir until the tomatoes and bell peppers soften a little.
Turn off the heat for the stove and but the oven on 350. If using the gouda, which I recommend, cut the slices in half and lay onto each slice of bread. Then, top each slice of bread with as much of the egg & toppings mixture as you can. Bake for 3 minutes, let cool, and enjoy!