Spicy Scrambled Egg Sandwiches
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
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!
Ingredients
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1/3 cup chopped green pepper
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1/4 cup chopped onion
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3 large eggs
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4 large egg whites
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1 tablespoon water
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1/4 teaspoon salt
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1/4 teaspoon ground mustard
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1/8 teaspoon pepper
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1/8 teaspoon hot pepper sauce
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1/3 cup fresh or frozen corn, thawed
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1/4 cup real bacon bits
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4 English muffins, split and toasted
Directions
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1.
In a 10-in. skillet coated with cooking spray, cook green pepper and onion over medium heat until tender, about 8 minutes.
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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.
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