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Roasted Pepper, Bacon & Egg Muffins

 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
2 ServingsPrep: 20 min. + standing Cook: 10 min.


  • 1/2 medium sweet red pepper
  • 1/2 cup coarsely chopped sweet onion
  • 1 teaspoon butter
  • 4 egg whites
  • 2 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


  • 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

2 of 2

Roasted Pepper, Bacon & Egg Muffins (continued)

Directions (continued)

  • cheese is melted. Spoon onto English muffins. Serve immediately.
  • Yield: 2 servings.
Nutritional Facts: 1 serving equals 329 calories, 12 g fat (5 g saturated fat), 229 mg cholesterol, 662 mg sodium, 34 g carbohydrate, 6 g fiber, 25 g protein.