Roasted Red Pepper, Bacon & Egg McMuffins for Two
Easy and fun low-fat breakfast sandwich that can work for lunch or as a quick snack.
Yield
2 servingsPrep
5 minCook
5 minReady
10 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | teaspoon |
butter
|
|
| ½ | cup |
sweet vidalia onions
diced |
|
| 4 | large |
egg whites
|
|
| 2 | each |
eggs
|
|
| 1 | tablespoon |
milk, low-fat
|
|
| ¼ | teaspoon |
black pepper
|
|
| 2 | slices |
bacon
cooked and crumbled |
|
| 2 | ounces |
roasted red bell peppers
jarred, drained and patted dry |
|
| 2 | tablespoons |
cheddar cheese
shredded |
|
| 2 | each |
english muffins
whole-wheat, split and toasted |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ml |
butter
|
|
| 118 | ml |
sweet vidalia onions
diced |
|
| 4 | large |
egg whites
|
|
| 2 | each |
eggs
|
|
| 15 | ml |
milk, low-fat
|
|
| 1.3 | ml |
black pepper
|
|
| 2 | slices |
bacon
cooked and crumbled |
|
| 57.8 | ml/g |
roasted red bell peppers
jarred, drained and patted dry |
|
| 3E+1 | ml |
cheddar cheese
shredded |
|
| 2 | each |
english muffins
whole-wheat, split and toasted |
*
|
Directions
Jarred roasted red peppers save you time and you can have this tasty breakfast on the table in minutes.
Heat the butter in a small non-stick skillet over medium heat.
Sauté the onion until tender, several minutes.
Meanwhile, in a bowl, whisk together the eggs, egg whites, milk and black pepper.
Pour the egg mixture into the skillet,
In a small nonstick skillet coated with cooking spray, sauté onion in butter until tender.
In a large bowl, whisk the egg whites, eggs, milk, and pepper. Pour into the pan.
Add the bacon, chopped roasted pepper, stirring over medium heat until eggs are set but still moist.
Remove from the heat.
Sprinkle with cheese, cover and let stand until cheese is melted.
Spoon onto the English muffins and serve.
