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Breakfast Bruschetta

My family loves bruschetta, so why not have it for breakfast? This gives us a healthy start to the morning, and takes very little effort. You get all the traditional flavors, and with egg added, it makes a great meal. —Kallee Krong-McCreery, Escondido, California
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings


  • 3 plum tomatoes, seeded and chopped
  • 1/3 cup crumbled feta cheese
  • 1/4 cup sliced ripe olives
  • 3 tablespoons minced fresh basil or 3/4 teaspoon dried basil
  • 3 tablespoons olive oil
  • 2 tablespoons finely chopped red onion
  • 4 English muffins, split and toasted
  • 6 large eggs
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • Additional minced fresh basil


  • Preheat oven to 375°. Mix the first six ingredients. Place English muffin halves on a baking sheet; top with tomato mixture. Bake until heated through, 10-12 minutes.
  • Meanwhile, whisk together eggs, salt and pepper. Heat a small nonstick skillet coated with cooking spray over medium heat. Pour in eggs; cook and stir until eggs are thickened and no liquid egg remains. Top each English muffin half with scrambled eggs; sprinkle with basil. Serve immediately.
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