When my daughters were young, I’d pile this tasty egg mixture onto toasted English muffins, pour each girl a glass of juice, and let them enjoy their breakfast on the patio.
—HELEN VAIL GLENSIDE, PA
START TO FINISH: 30 MIN. • MAKES: 4 SERVINGS
1/3 cup chopped green pepper
1/4 cup chopped onion
3 large eggs
4 large egg whites
1 tablespoon water
1/4 teaspoon salt
1/4 teaspoon ground mustard
1/8 teaspoon pepper
1/8 teaspoon hot pepper sauce
1/3 cup fresh or frozen corn, thawed
1/4 cup real bacon bits
4 English muffins, split and toasted
1. In a 10-in. skillet coated with cooking spray, cook green pepper and onion over medium heat until tender, about 8 minutes.
2. In a large bowl, whisk the eggs, egg whites, water, salt, mustard, pepper and hot pepper sauce. Pour into the skillet. Add corn and bacon; cook and stir until the eggs are completely set. Spoon onto English muffin bottoms; replace tops. Serve immediately.