Southwestern Style Scrambled Egg Beaters on English Muffins |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
1 1/4 cups egg beaters egg substitute |
1/4 cup chopped red bell pepper |
1/4 cup chopped green bell pepper |
1/4 cup chopped onion |
1/4 cup chopped mushroom |
1 tablespoon seeded and finely chopped jalapeno pepper |
fresh ground black pepper, to taste |
kosher salt, to taste |
2 english muffins |
1 tablespoon unsalted butter, softened |
2 -3 drops frank's redhot original cayenne pepper sauce, to taste |
4 slices american cheese |
Directions:
1. In a small bowl, combine egg mixture ingredients.
2. Spray a medium size skillet with cooking spray, then heat to medium. Pour egg mixture into skillet, cook, turning mixture occasionally until mixture is set but not dry, about 3 minutes.
3. Split and toast english muffins.
4. Combine softened butter with drops of cayenne pepper sauce to taste. Lightly spread on muffin halves. Spoon egg mixture onto muffin halves; top with cheese slices.
5. Broil just until cheese starts to melt. Serve immediately.
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