Cheesy Veggie Breakfast Toast

Preheat your oven to 375°F (190°C).

Slice the cherry tomatoes in half and set aside.

Finely chop the red onion and set aside.

Crack the eggs into a bowl and whisk until well combined.

Heat a non-stick skillet over medium heat and add the whisked eggs.

Stir the eggs gently until they are softly scrambled, then remove from heat.

Place the slices of bread on a baking sheet.

Top each slice of bread with a layer of scrambled eggs.

Sprinkle the Mexican blend cheese evenly over the eggs.

Add the halved cherry tomatoes and chopped red onion on top of the cheese.

Sprinkle the arugula over the top as a garnish.

Bake in the preheated oven for 10 minutes or until the cheese is melted and bubbly.

Remove from the oven and let cool slightly before serving.