Roasted Pepper, Bacon & Egg Muffins

Roasted Pepper, Bacon & Egg Muffins

1/2 medium sweet red pepper
1/2 cup coarsely chopped sweet onion
1 teaspoon butter
4 egg whites
2 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

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.