This fun and filling sandwich is just as great for lunch, dinner or a quick snack as it is for breakfast. —Louise Gilbert, Quesnel, British Columbia
Roasted Pepper, Bacon & Egg Muffins
Roasted Pepper, Bacon & Egg Muffins
Prep Time
20 min
Cook Time
10 min
Yield
2 servings
Ingredients
- 1/2 medium sweet red pepper
- 1/2 cup coarsely chopped sweet onion
- 1 teaspoon butter
- 4 large egg whites
- 2 large 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
- 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.
- In a small nonstick skillet, 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.
- Remove from the heat. Sprinkle with cheese; cover and let stand until cheese is melted. Spoon onto English muffins. Serve immediately.
Nutrition Facts
2 muffins: 329 calories, 12g fat (5g saturated fat), 229mg cholesterol, 662mg sodium, 34g carbohydrate (10g sugars, 6g fiber), 25g protein.
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