Breakfast Bruschetta

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  • Level: Easy
  • Total: 20 min
  • Prep: 5 min
  • Cook: 15 min
  • Yield: 4 servings
  • Nutrition Info
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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


  1. Preheat oven to 450 degrees F. 
  2. Put butter in a small microwave-safe bowl. Cover and microwave until melted, about 15 seconds. Set aside. 
  3. 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. 
  4. Using a pastry brush, evenly brush each slice of bread with melted butter and sprinkle with garlic powder. 
  5. Bake in the oven until warm and crispy, about 8 minutes. 
  6. 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. 
  7. Add tomato and basil to the skillet and continue to scramble until fully cooked, about 1 minute. 
  8. Evenly distribute scrambled egg mixture among the baked bread slices. If you like, season with salt and pepper. Enjoy! 

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