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Spicy Scrambled Egg Sandwiches Recipe

Spicy Scrambled Egg Sandwiches Recipe photo by Taste of Home

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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!

This recipe is:

Quick

Diabetic Friendly

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Spicy Scrambled Egg Sandwiches Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

10 20 30

Ingredients

1/3 cup chopped green pepper
1/4 cup chopped onion
3 eggs
4 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

In a 10-in. skillet coated with cooking spray, cook green pepper and onion over medium heat until tender, about 8 minutes.
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. Yield: 4 servings.

Nutritional Facts 1 sandwich equals 248 calories, 6 g fat (2 g saturated fat), 164 mg cholesterol, 739 mg sodium, 31 g carbohydrate, 2 g fiber, 16 g protein. Diabetic Exchanges: 2 starch, 2 lean meat.

Originally published as Spicy Scrambled Egg Sandwiches in Simple & Delicious January/February 2007, p46

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Spicy Scrambled Egg Sandwiches

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(1-1) of 1 reviews

Reviewed on Jan. 04, 2012 by allisonbarger

My husband and I really enjoyed this as a dinner. I didn't have corn, so I used some red pepper and mushrooms instead. We also used tortillas instead of English muffins to make wraps. The dish is not heavy and has great flavor. We look forward to making it with English muffins sometime too!