Tomato & Lentil Breakfast Bruschetta

Tomato & Lentil Breakfast Bruschetta topped with scrambled eggs, fresh tomatoes, and hearty mixed lentils. This delicious and healthy breakfast recipe is perfect for a balanced breakfast, brunch with friends, a wholesome snack, or a savory appetizer! (Vegetarian)

Course Appetizer, Breakfast, Lunch, Dinner, Appetizer

Cuisine Italian

Prep Time 5

Cook Time 10

Total Time 15

Servings slices

Calories 110kcal

Author Christine McMichael

Ingredients

10 slices baguette
1 Tbsp olive oil
3 eggs
10 grape tomatoes
1/4 cup lentils, cooked
2 Tbsp feta, crumbled

Instructions

Preheat oven to 350 degrees.
Brush olive oil over one face of each baguette slice and bake for about 10 minutes.
Cut the tomatoes into small pieces.
Scramble the eggs over medium heat.
Top each baguette slice with scrambled eggs, tomatoes, cooked lentils, and crumbled feta.
Serve and enjoy!

Nutrition

Calories: 110kcal