English Muffin Bake W/ Asparagus Recipe

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English muffin bake w/ asparagus

sherry monfils


This takes a little time, but is worth it! A great, healthy breakfast.
Calories; 293
Fat: 18 grams.
carbs: 16 grams.

pinch tips: How to Cook Scrambled Eggs





20 Min


20 Min


1 small
red bell pepper
10 medium
1/2 c
fat-free milk
2 tsp
dijon mustard
1 tsp
lemon-pepper seasoning
1 tsp
curry powder
1/4 tsp
1 Tbsp
olive oil
8 oz
asparagus spears, trimmed.
1 c
sugar snap peas, trimmed.
1 c
yellow cherry tomatoes.
english muffins, split, halved.
1 c
reduced-fat, shredded mozzarella cheese.
1/4 c
fresh basil leaves

Directions Step-By-Step

Heat oven to 375. Spray a lg oven-proof skillet w/ cooking spray. Slice bottom 1/2 of red bell pepper into thin rings, chop remaining pepper, set aside. In lg bowl, whisk together egg, milk, mustard, lemon-pepper, curry powder and salt. Add asparagus spears to skillet, cook until bright green, 1-2 min. Remove from pan. Add to pan, the chopped pepper and pea pods, cook 2 min. Stir in tomatoes, cook another 2 min. Arrange muffin pieces over veggies in pan. Slowly pour egg mix over all. Top w/ asparagus spears, pressing lightly w/ back of spoon. Transfer skillet to oven, bake, uncovered 12 min. Top w/ pepper rings and cheese. Set oven to broil. Broil 2-3 min, or until top is gloden brown and cheese is melted. Loosen edges and carefully slide onto serving platee. Cut into wedges. Top w/ basil leaves.

About this Recipe

Course/Dish: Breakfast Casseroles, Eggs
Other Tag: Healthy
Hashtags: #muffin, #Bake, #english