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Spicy Scrambled Egg Sandwiches

 Spicy Scrambled Egg Sandwiches
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!
4 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1/3 cup chopped green pepper
  • 1/4 cup chopped onion
  • 3 Eggland's Best 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,

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Spicy Scrambled Egg Sandwiches (continued)

Nutritional Facts: 31 g carbohydrate, 2 g fiber, 16 g protein. Diabetic Exchanges: 2 starch, 2 lean meat.