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.
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 meatTerrific 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.