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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!
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 1/3 cup chopped green pepper
  • 1/4 cup chopped onion
  • 3 large eggs
  • 4 large 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


  • 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.

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Average Rating:
  • Angel182009
    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.

  • bookhamster
    Feb 1, 2013

    No comment left

  • allisonbarger
    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!