Sunday, September 16, 2012

Red Pepper, Bacon Egg Muffins


  • 1/2 medium sweet red pepper
  • 1/2 cup coarsely chopped sweet onion
  • 4 egg whites
  • 2 eggs
  • 1 tablespoon fat-free milk
  • 1/4 teaspoon pepper
  • 2 strips turkey bacon reduced sodium, cooked and crumbled
  • 2 tablespoons shredded 2% cheddar cheese
  • 2 whole wheat English muffins, split and toasted


  • Remove Seeds and chop bell pepper.
  • In a small nonstick skillet coated with cooking spray, cook onion and bell pepper until tender. In a large bowl, whisk the egg whites, eggs, milk, and pepper. Pour into the pan. Add bacon, 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. Yield: 2 servings.

No comments:

Post a Comment