Breakfast Bruschetta

Name: Breakfast Bruschetta
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Ingredients: 2 tablespoons light whipped butter or light buttery spread; 1 (2-inch-wide) French baguette (about 4 ounces); 1/2 teaspoon garlic powder; 1 cup fat-free liquid egg substitute; 1 plum tomato, diced; 1/4 cup chopped fresh basil; Salt and black pepper, optional

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Level: Easy
Total: 20 min

Prep: 5 min
Cook: 15 min

Yield: 4 servings

Level: Easy
Total: 20 min

Prep: 5 min
Cook: 15 min

Yield: 4 servings

Ingredients

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2 tablespoons light whipped butter or light buttery spread

1 (2-inch-wide) French baguette (about 4 ounces)

1/2 teaspoon garlic powder

1 cup fat-free liquid egg substitute

1 plum tomato, diced

1/4 cup chopped fresh basil

Salt and black pepper, optional

Directions

Preheat oven to 450 degrees F.
Put butter in a small microwave-safe bowl. Cover and microwave until melted, about 15 seconds. Set aside.
Using a sharp serrated knife, carefully cut baguette into 16 half-inch-thick slices. (Discard the ends or reserve for another use.) Spray a large baking sheet with nonstick spray and evenly place the bread on the sheet.
Using a pastry brush, evenly brush each slice of bread with melted butter and sprinkle with garlic powder.
Bake in the oven until warm and crispy, about 8 minutes.
Meanwhile, bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add egg substitute and scramble until it's mostly cooked, about 3 minutes.
Add tomato and basil to the skillet and continue to scramble until fully cooked, about 1 minute.
Evenly distribute scrambled egg mixture among the baked bread slices. If you like, season with salt and pepper. Enjoy!