Spicy Scrambled Egg Sandwiches Recipe

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Spicy Scrambled Egg Sandwiches Recipe
Spicy Scrambled Egg Sandwiches Recipe photo by Taste of Home
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Spicy Scrambled Egg Sandwiches Recipe

Read Reviews
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Publisher Photo
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!
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Nutritional Facts

1 each: 248 calories, 6g fat (2g saturated fat), 164mg cholesterol, 739mg sodium, 31g carbohydrate (5g sugars, 2g fiber), 16g protein. Diabetic Exchanges: 2 starch, 2 lean meat.

  • 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
  1. In a 10-in. skillet coated with cooking spray, cook green pepper and onion over medium heat until tender, about 8 minutes.
  2. 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.
Originally published as Spicy Scrambled Egg Sandwiches in Simple & Delicious January/February 2007, p46

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Reviews forSpicy Scrambled Egg Sandwiches

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MY REVIEW
Angel182009 User ID: 6228642 269440
Reviewed Jul. 13, 2017

"Best way to get my kids to eat their vegetables! Loved this recipe and will make again. I did add cheese to these."

MY REVIEW
allisonbarger User ID: 6281280 135107
Reviewed Jan. 4, 2012

"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!"

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