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.
diced canned tomatoes
1 1/4 cups
chopped fresh basil, divided
ground black pepper
French bread baguette diagonal slices
Italian blend cheese, shredded
bacon, cooked and crumbled
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.