Roasted Pepper, Bacon & Egg Muffins |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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This fun and filling sandwich is just as great for lunch, dinner or a quick snack as it is for breakfast. Ingredients:
1/2 medium sweet red pepper |
1/2 cup coarsely chopped sweet onion |
1 teaspoon butter |
4 egg whites |
2 eggs |
1 tablespoon fat-free milk |
1/4 teaspoon pepper |
2 center-cut bacon strips, cooked and crumbled |
2 tablespoons shredded reduced-fat cheddar cheese |
2 whole wheat english muffins, split and toasted |
Directions:
1. Remove and discard seeds from pepper half. Place cut side down on a baking sheet. Broil 4 in. from the heat until the skin blisters, about 6 minutes. Immediately place pepper half in a small bowl; cover and let stand for 15-20 minutes. Peel off and discard charred skin; chop pepper.
2. In a small nonstick skillet coated with cooking spray, saute onion in butter until tender. In a large bowl, whisk the egg whites, eggs, milk, and pepper. Pour into the pan. Add bacon and chopped pepper; cook and stir over medium heat until eggs are completely set.
3. Remove from the heat. Sprinkle with cheese; cover and let stand until cheese is melted. Spoon onto English muffins. Serve immediately. Yield: 2 servings.
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