Breakfast Bruschetta

Total Time:
20 min
Prep:
5 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

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
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!

PER SERVING (1/4th of recipe, 4 pieces): 132 calories, 3g fat, 335mg sodium, 17g carbs, 0.5g fiber, 1.5g sugars, 9g protein


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