English muffin bake w/ asparagus

English Muffin Bake W/ Asparagus Recipe

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sherry monfils


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


★★★★★ 1 vote

20 Min
20 Min


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  • 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.
  • 2
    english muffins, split, halved.
  • 1 c
    reduced-fat, shredded mozzarella cheese.
  • 1/4 c
    fresh basil leaves

How to Make English muffin bake w/ asparagus


  1. 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.

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About English muffin bake w/ asparagus

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

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