Bacon N Eggs Pepper Muffins Food

ROASTED PEPPER, BACON & EGG MUFFINS

Steps:

• 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., In a small nonstick skillet coated with cooking spray, 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., Remove from the heat. Sprinkle with cheese; cover and let stand until cheese is melted. Spoon onto English muffins. Serve immediately.

BACON-AND-EGG MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Prepare 12 muffin cups with cooking spray.
• Arrange bacon on a microwave-safe plate. Cook bacon in microwave for 75 seconds.
• Place a slice of bacon into each muffin cup so that the bacon lines the edges of the cup.
• Beat eggs and milk together in a bowl; ladle into muffin cups. Top 4 of the egg portions with 1 tablespoon each of the green onion, 4 with 1 tablespoon each jalapeno pepper, and 4 each with 1 tablespoon roasted red pepper.
• Bake in preheated oven until only slightly moist on top, about 20 minutes. Season the muffins with salt and pepper; top with Cheddar cheese. Continue baking until the cheese melts, about 5 minutes more.

BACON N' EGGS PEPPER MUFFINS

Steps:

• For roasted bell pepper, either use a jarred bell pepper or roast your own by heating the oven to 400 degrees F (200 degrees C) and placing the pepper on a baking sheet lined with aluminum foil (to catch juices and make for easier cleanup). Roast for 25-30 minutes or until skin is blackened and pepper inside is soft. Transfer to a bowl and cover tightly with saran wrap. Cool completely, then peel and seed the pepper.
• Preheat oven to 350 degrees C (180 degrees C).
• Spray vegetable spray into 4 regular sized muffin tins.
• Place a slice of Canadian Bacon (4 slice) in each of the prepared tins and press it into the muffin form.
• Dice the Bell Pepper (1/2 cup) into 1/2-inch pieces and divide evenly among the muffin tins.
• Whisk the Egg (4) in a small bowl and season with the Salt (1/2 teaspoon) and Freshly Ground Black Pepper (1/4 teaspoon). Divide the eggs among the muffin tins.
• Sprinkle each of the egg cups with Shredded Part-Skim Mozzarella Cheese (1/3 cup).
• Bake for 12-15 minutes until the center is just set.
• Turn up the oven to broil and continue to cook for 1-2 minutes to brown the top lightly.
• Remove from the oven and let rest for 1-2 minutes. Use a sharp knife to loosen the edges of the egg cups and transfer to a platter or plate. Sprinkle with Fresh Parsley (to taste).