Spicy Bacon Tomato Brunch
Kickstart your morning with a bold and flavorful Spicy Bacon Tomato Brunch, a tantalizing combination of crispy thick-cut bacon, juicy cherry tomatoes, and the punch of fresh jalapeño pepper. This quick and easy recipe pairs creamy, velvety scrambled eggs—enriched with heavy cream—with the zing of red pepper flakes for a spicy kick. All of this goodness is piled high on perfectly toasted sourdough bread, creating a satisfying open-faced breakfast that’s ready in just 30 minutes. Garnished with fresh parsley for a burst of color and freshness, this dish delivers a harmonious balance of smoky, spicy, and savory flavors that will instantly elevate your brunch game. Perfect for weekends or any time you crave something indulgent, this easy-to-follow recipe is destined to become a household favorite!
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Recipe Information
Ingredients
- 8 slices thick-cut bacon
- 2 cups cherry tomatoes
- 1 whole jalapeño pepper
- 4 large eggs
- 2 tablespoons heavy cream
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.5 teaspoons red pepper flakes
- 1 tablespoon butter
- 2 tablespoons fresh parsley
- 4 slices toasted sourdough bread
Instructions
Preheat a large skillet over medium heat.
Cook the slices of thick-cut bacon in the skillet until crispy. Remove the bacon and place it on a plate lined with paper towels to drain. Leave about 1 tablespoon of bacon grease in the skillet.
Slice the cherry tomatoes in half and finely dice the jalapeño pepper (remove seeds for less spice).
In the same skillet with the bacon grease, add the cherry tomatoes and diced jalapeño. Sauté for 4-5 minutes until the tomatoes soften and release their juices. Sprinkle in the red pepper flakes and stir well.
In a small bowl, whisk together the eggs, heavy cream, salt, and black pepper.
Reduce the heat to low and push the tomato mixture to one side of the skillet. Add the butter to the empty side of the skillet and allow it to melt.
Pour the egg mixture into the buttered side of the skillet. Let it cook gently, using a spatula to stir the eggs until they're just set but still creamy, about 3-4 minutes.
Crumble the cooked bacon into bite-sized pieces and add it back into the skillet. Stir gently to combine with the eggs and tomato mixture.
Sprinkle with freshly chopped parsley and divide the mixture evenly among the slices of toasted sourdough bread.
Serve immediately and enjoy your spicy bacon tomato brunch!
Nutrition Facts
Calories |
1432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.9 g | 118% | |
| Saturated Fat | 36.6 g | 183% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 893 mg | 298% | |
| Sodium | 2899 mg | 126% | |
| Total Carbohydrate | 84.4 g | 31% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 15.5 g | ||
| Protein | 57.6 g | 115% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 238 mg | 18% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1488 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
