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Breakfast Bruschetta

Name: Breakfast Bruschetta
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings.
Ingredients: 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

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Test Kitchen Approved

Total Time

Prep/Total Time: 25 min.

Makes

4 servings

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

Breakfast Bruschetta Recipe photo by Taste of Home

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Ingredients

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

Directions

Preheat oven to 375°. Mix the first 6 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.

Nutrition Facts

2 English muffin halves with topping: 381 calories, 21g fat (5g saturated fat), 284mg cholesterol, 583mg sodium, 31g carbohydrate (4g sugars, 3g fiber), 17g protein.

Breakfast Bruschetta

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