Roasted Pepper, Bacon & Egg Muffins

• 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

1. Remove and discard seeds from pepper half. Place cut side down on a
2. . 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.
3. 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.
4. Remove from the heat. Sprinkle with cheese; cover and let stand until cheese is melted. Spoon onto English muffins. Serve immediately.

sweet red pepper, sweet onion, butter, egg whites, eggs, milk, pepper, center, cheddar cheese, whole wheat english muffins

Taken from www.tasteofhome.com/recipes/roasted-pepper-bacon-egg-muffins/ (may not work)