Breakfast: Quick and Easy Breakfast Bruschetta

Mix up your morning routine with quick and easy breakfast bruschetta loaded with scrambled eggs and veggies.

Ingredients

8 (1-inch-thick) slices French bread
3 Tablespoons unsalted butter, divided
4 large eggs
1/4 cup whole milk
1 Tablespoon chopped fresh chives
1/8 teaspoon fresh black pepper
3/4 cup mashed avocado
1 cup diced tomatoes

Instructions

Preheat oven to 400 ºF.
Melt 2 tablespoons of the butter and brush it on both cut sides of each slice of French bread. Arrange the bread slices on a baking sheet and bake for 5 minutes, then flip them and bake an additional 3 to 5 minutes until toasted. Remove the bread from the oven and set it aside.
In a medium bowl, whisk together the eggs, milk, chives and pepper.
Heat a medium nonstick sauté pan over medium-low heat. Add the remaining 1 tablespoon of the butter to the pan, and once it has melted, pour in the eggs. Cook the eggs, stirring as needed, until they’re scrambled to your desired consistency.
Spread a portion of the mashed avocado on one side of each slice of toasted bread. Top the avocado with the scrambled eggs and garnish with the diced tomatoes.

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