Bruschetta Breakfast Potatoes


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

  • Servings: Makes 1 Serving
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Each Serving Contains:

  • 6 oz Veggies (replaces fruit)
  • 1 Protein Serving
  • 1 Grain Serving


Grain Serving

  • 2 large yukon gold potatoes, (weigh 4 oz after cooking, save leftovers)

Protein Serving

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

Maintenance Modifications

  • 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


  1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
  2. 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.
  3. Lay the potato slices on prepared baking sheet.
  4. Brush lightly with olive oil (optional) and lightly salt and pepper them.
  5. Bake potatoes for 12 minutes.
  6. Toss the condiments together with the tomatoes. Set aside.
  7. Flip the potatoes and put them back in the oven for 12-15 minutes, or until they have your desired firmness.
  8. Stir basil and nuts into the tomatoes.
  9. 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. 🙂
  10. 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.


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  1. Looks delicious. Thanks.

    Sent from my iPhone


  2. Thanks so much Katie! I love your recipes, I’m so glad you’re happy and automatic , and I’m delighted to benefit from any new recipes that come to you!!! Thanks again!!

  3. Karen Miller

    Thank you so much for sharing! Please continue!

  4. Thank you Katie! I love all your recipes. Good luck with your next adventures. Big hugs xxx

  5. Looks like my kind of breakfast! Yum!

  6. Elizabeth Diane

    Yummy!!! Thanks for another awesome recipe❣️

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