Recipe courtesy of Hungry Girl
Episode: Knockout Brunch
Breakfast Bruschetta
Total:
20 min
Active:
5 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Total:
20 min
Active:
5 min
Yield:
4 servings
Level:
Easy

Nutrition Info

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! 

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Bruschetta

Recipe courtesy of Alton Brown

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