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Spicy Scrambled Egg Sandwiches

Total Time

Prep/Total Time: 30 min.

Makes

4 servings

Glenside, Pennsylvania’s Helen Vail takes family breakfasts in hand with these energy-building muffins-to-go. They’re packed with veggies, flavor and easy-to-swallow nutrition!

Ingredients

  • 1/3 cup chopped green pepper
  • 1/4 cup chopped onion
  • 3 large eggs
  • 4 large egg whites
  • 1 tablespoon water
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground mustard
  • 1/8 teaspoon pepper
  • 1/8 teaspoon hot pepper sauce
  • 1/3 cup fresh or frozen corn, thawed
  • 1/4 cup real bacon bits
  • 4 English muffins, split and toasted

Directions

  1. In a 10-in. skillet coated with cooking spray, cook green pepper and onion over medium heat until tender, about 8 minutes.
  2. In a large bowl, whisk the eggs, egg whites, water, salt, mustard, pepper and hot pepper sauce. Pour into skillet. Add corn and bacon; cook and stir until the eggs are completely set. Spoon onto English muffin bottoms; replace tops. Serve immediately.

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