Breakfast Bruschetta

• 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

1. Preheat oven to 375u0b0. Mix the first six ingredients. Place English muffin halves on a
2. ; top with tomato mixture. Bake until heated through, 10-12 minutes.
3. 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.

tomatoes, feta cheese, olives, fresh basil, olive oil, red onion, muffins, eggs, salt, pepper, fresh basil

Taken from www.tasteofhome.com/recipes/breakfast-bruschetta/ (may not work)