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Roasted Pepper, Bacon & Egg Muffins

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
  • Total Time
    Prep: 20 min. + standing Cook: 10 min.
  • Makes
    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 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.
  • Remove from the heat. Sprinkle with cheese; cover and let stand until cheese is melted. Spoon onto English muffins. Serve immediately.
Nutrition Facts
2 each: 329 calories, 12g fat (5g saturated fat), 229mg cholesterol, 662mg sodium, 34g carbohydrate (10g sugars, 6g fiber), 25g protein.
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