Name: Breakfast English Muffins Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 6
Ingredients: 1/2 cup chopped Canadian bacon; 1/4 cup chopped onion; 1/4 cup chopped green bell pepper; 1/3 cup chopped tomatoes; 2 eggs; 5 egg whites; Salt and pepper to taste; 3 whole-wheat English muffins (halved); 1/4 cup reduced-fat shredded Cheddar cheese

Looking for an exciting new breakfast that’s easy to make, delicious, and perfect for on the go days? Check out this Breakfast English Muffins Recipe!

Following is a delicious dinner recipe and guest post from Holly Clegg with The Healthy Cooking Blog. ENJOY!

Do you have big plans for game day? Tailgating can be an adventurous sport all on its own! When looking forward to rooting for your favorite team and tailgating all day, you want to make sure you have a filling breakfast.

The Breakfast English Muffin is an easy open face English muffin piled high with favorite western omelet ingredients, making this a quick and satisfying breakfast to get you ready for the big day. This tasty meal is even diabetic friendly, protein rich, and is both filling and nutritious! If you are looking for more savory brunch egg recipes, try this amazing Mildly Mexican Breakfast Bake.

Forget the drive through and grab this all-around nutrient-dense, quick breakfast when you’re on the go. It will become a fast favorite.

Breakfast English Muffins Recipe

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Breakfast English Muffins Recipe

Prep Time5 mins

Cook Time10 mins

Total Time15 mins

Course: Breakfast

Cuisine: American

Servings: 6

Author: Holly Clegg

Ingredients

1/2 cup chopped Canadian bacon
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/3 cup chopped tomatoes
2 eggs
5 egg whites
Salt and pepper to taste
3 whole-wheat English muffins halved
1/4 cup reduced-fat shredded Cheddar cheese

Instructions

In nonstick skillet coated with nonstick cooking spray, cook Canadian bacon 2 minutes or until begins to brown. Add onion and, green pepper sautéing until tender. Add tomatoes, cook 1 minute. Remove from pan, set aside.
In small bowl, whisk together eggs and egg whites. In same nonstick skillet coated with nonstick cooking spray, scramble eggs. Season to taste. When eggs are almost done, stir in bacon onion mixture.
Meanwhile, toast muffin halves. Divide egg mixture to top muffin halves. Sprinkle with cheese.

Notes

Nutritional information: Calories143 kcal, Calories from Fat 25%, Fat 4 g, Saturated Fat 1 g, Cholesterol 71 mg, Sodium 391 mg, Carbohydrates 15 g, Dietary Fiber 3 g, Total Sugars 4 g, Protein 12 g, Dietary Exchanges: 1 starch, 1 ½ lean meat

Terrific Tip: Prepared muffins may be refrigerated and reheated in microwave or in preheated oven 350°F. about 5 minutes or until well heated.

Nutrition Nugget: Egg beaters may be substituted for egg and egg white combination.

Terrific Tip: Prepared muffins may be refrigerated and reheated in microwave or in preheated oven 350°F. about 5 minutes or until well heated.

Nutrition Nugget: Egg beaters may be substituted for egg and egg white combination.

This Breakfast English Muffins Recipe is one of the delicious recipes from Holly Clegg’s Guy’s Guide to Eating Well. Pick up your copy Here.

Here’s What You’ll Need to Make This Recipe:

Nonstick Skillet

Mixing Bowls

About Holly Clegg

Holly Clegg is a culinary expert, author, and blogger. Her easy healthy cookbooks, including the trim&TERRIFIC® and Eating Well series, have sold 1.5+ million copies, and she has been featured on The Harry Connick Show, Fox & Friends, NBC Weekend Today, USA Today, Web MD, Huff Post, and several other media outlets for her expertise. In addition, Holly has consulted for Walmart, Teflon, The Coca-Cola Company, and numerous hospitals across the U.S. She is also a columnist and corporate wellness consultant.