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Egg Bruschetta with Tomato Basil Drizzle

Egg Bruschetta with Tomato Basil Drizzle

Egg Bruschetta with Tomato Basil Drizzle

Serving Size: 12

Nutritional Information:
Per serving: 176 cal., 7 g fat (2 g sat. fat), 20 g carbo., 77 mg chol., 9 g pro., 1 g fiber, 425 mg sodium.

Ingredients
Quantity
diced canned tomatoes
1 1/4 cups
olive oil
2 tablespoons
garlic cloves
2
chopped fresh basil, divided
1/4 cups
salt
1/4 teaspoons
ground black pepper
1/8 teaspoons
French bread baguette diagonal slices
12 slices
Italian blend cheese, shredded
3/4 cups
eggs
4
milk
2 tablespoons
bacon, cooked and crumbled
1/4 cups

Directions

Preheat oven to 350 degree F. Place tomatoes, olive oil, garlic, 3 tablespoons basil, salt, and pepper in blender or food processor; process until smooth. Pour into small saucepan and place over high heat. Stirring occasionally, bring to a boil, then reduce heat to low to simmer. Simmer 8 to 10 minutes or until slightly reduced. Set aside to cool slightly.

Arrange baguette slices on large cookie sheet. Sprinkle cheese on top and place sheet in oven for 2 to 4 minutes or until cheese is melted.

Meanwhile, whisk together eggs, milk, and bacon (or pancetta) in small bowl. Spray large skillet with nonstick cooking spray and place over medium-high heat. When pan is hot, pour egg mixture into pan; scramble eggs until firm but still moist. Spoon on top of baguette slices. Drizzle tomato sauce on top and sprinkle with remaining basil.

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