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Roasted Pepper, Bacon & Egg Muffins

3 | 4 Reviews
Total Time:Prep: 20 min. + standing Cook: 10 min.

By Taste Of Home Editorial Team

Recipe by Louise Gilbert, Quesnel, British Columbia

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Feb. 01, 2023

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

TEST KITCHEN APPROVED

Roasted Pepper, Bacon & Egg Muffins

3 | 4 Reviews Add your review
Yield:2 servings
Prep:20 min
Cook:10 min
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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
Text Ingredients
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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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