Photo of Breakfast bruschetta by WW

Breakfast bruschetta

2 - 8
PersonalPoints™ per serving
Total Time
20 min
10 min
10 min
Breakfast bruschetta is just like having a soft veggie omelet served on a slice of toast. You can use any color bell pepper, or a combination of colors for more visual punch; chop the remainder of any peppers you don’t use and store airtight in the fridge to use them throughout the week for sprinkling on salads, or sautéing with other vegetables for soups or stews. They can also be frozen for up to 3 months. You can easily double this recipe to serve more people, just be sure to use a larger skillet.


Olive oil

1 tsp

Uncooked bell pepper(s)

1 item(s), medium, chopped

Uncooked onion(s)

½ medium, chopped

Uncooked carrot(s)

1 medium, grated or chopped

Garlic clove(s)

1 medium clove(s), minced


5 large egg(s), lightly beaten

Table salt

¼ tsp

Black pepper


Mixed grain bread

2 slice(s), toasted


  1. In a medium nonstick skillet over medium heat, warm oil. Add bell pepper, onion, carrot, and garlic; cook, stirring frequently, until vegetables are softened, about 5 minutes.
  2. Stir in eggs, salt, and black pepper. Cook, stirring often, until eggs are just set, about 2 minutes. Spoon egg mixture over toasts.
  3. Serving size: 1 bruschetta