Roasted Pepper, Bacon & Egg Muffins Recipe

3 4 6
Roasted Pepper, Bacon & Egg Muffins Recipe
Roasted Pepper, Bacon & Egg Muffins Recipe photo by Taste of Home
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Roasted Pepper, Bacon & Egg Muffins Recipe

Read Reviews
3 4 6
Publisher Photo
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
Recommended: Our Best Bacon Recipes
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. + standing Cook: 10 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. + standing Cook: 10 min.

Ingredients

  • 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

Directions

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 cheese is melted. Spoon onto English muffins. Serve immediately. Yield: 2 servings.
Originally published as Roasted Pepper, Bacon & Egg Muffins in Healthy Cooking October/November 2009, p61

Nutritional Facts

2 each: 329 calories, 12g fat (5g saturated fat), 229mg cholesterol, 662mg sodium, 34g carbohydrate (10g sugars, 6g fiber), 25g protein.

  • 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
  1. 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.
  2. 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.
  3. Remove from the heat. Sprinkle with cheese; cover and let stand until cheese is melted. Spoon onto English muffins. Serve immediately. Yield: 2 servings.
Originally published as Roasted Pepper, Bacon & Egg Muffins in Healthy Cooking October/November 2009, p61

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Reviews forRoasted Pepper, Bacon & Egg Muffins

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terricat1 User ID: 6695234 167477
Reviewed Sep. 17, 2012

"Not easy and quick, takes about 30 min to prepare. Very bland tasting."

MY REVIEW
cocoalady User ID: 6551144 183419
Reviewed Sep. 15, 2012

"Why not think a head, cut up some extra onions and peppers, cook extra bacon for this and or salads....Not so bad! i added extra seasoning but delicious! Be creative!"

MY REVIEW
Borderbabe User ID: 1395817 183418
Reviewed Sep. 14, 2012

"Good cookin' takes time & prep. The skin can be left on & you just saute...or do up lots of peppers & keep on hand,like I do. Delicious!"

MY REVIEW
fredaevans User ID: 6360805 181958
Reviewed Sep. 14, 2012

"For the time it takes to prepare this (dish for two???) .. a total (but tastie) waste of time."

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