This beautiful breakfast is best in late summer when tomatoes are at their sweetest, and basil is bursting from the garden. For another variation, try the same toppings on polenta rounds.
Bruschetta Breakfast Potatoes
Each Serving Contains:
- 6 oz Veggies (replaces fruit)
- 1 Protein Serving
- 1 Grain Serving
- 2 large yukon gold potatoes, (weigh 4 oz after cooking, save leftovers)
- 1 oz pine nuts (1/2 protein)
- 1 oz plant-based ricotta (I use kite hill ricotta, but feel free to swap for dairy cheese of choice or make your own cashew ricotta) (1/2 protein)
Veggie Serving (Replaces Fruit)
- 5 oz tomatoes, diced
- 1 oz onion, minced
Condiments & Spices
- 1 tsp high quality balsamic vinegar (or to taste)
- 1/2 clove garlic, minced (or a pinch of garlic powder)
- pinch of salt and pepper
- pinch of dried or fresh oregano
- handful of fresh basil, diced
- Grain Additions: Increase to 6 oz potatoes, cooked
- Protein Additions: Double the amount of nuts or cheese, or
- Fat Additions: drizzle or toss with olive oil, top with avocado, or increase nuts or cheese
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Slice potatoes into rounds 1⁄4 inch thick. Be roughly consistent. I only slice the widest section of the potato for the bruschetta. Then I dice the ends and roast them alongside the slices and save them for leftovers. I weighed 7 oz raw and it roasted to exactly 4 oz cooked.
- Lay the potato slices on prepared baking sheet.
- Brush lightly with olive oil (optional) and lightly salt and pepper them.
- Bake potatoes for 12 minutes.
- Toss the condiments together with the tomatoes. Set aside.
- Flip the potatoes and put them back in the oven for 12-15 minutes, or until they have your desired firmness.
- Stir basil and nuts into the tomatoes.
- When potatoes are done remove the tray from the oven and weigh 4 oz of the potato rounds. Save any leftovers for tomorrow’s breakfast. 🙂
- Top each potato round with the tomato mixture. Garnish with cheese and sprinkle with salt, pepper, and oregano. Serve warm or cold.
Recipe Source: Katie’s Bright Kitchen
Here are some variations on this theme that I’ve made recently, which are permutations of pesto, kite hill, potatoes, polenta, and tomatoes.