Roasted Pepper, Bacon & Egg Muffins

Name: Roasted Pepper, Bacon & Egg Muffins
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 servings.
Cuisine: North America, Mexican
Ingredients: 1/2 medium sweet red pepper; 1/2 cup coarsely chopped sweet onion; 1 teaspoon butter; 4 large egg whites; 2 large 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

TOTAL TIME: Prep: 20 min. + standing Cook: 10 min. YIELD: 2 servings.

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

Ingredients

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

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, 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.

Nutrition Facts

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

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