english muffin bake w/ asparagus
(1 RATING)
This takes a little time, but is worth it! A great, healthy breakfast. Calories; 293 Fat: 18 grams. carbs: 16 grams.
No Image
prep time
20 Min
cook time
20 Min
method
---
yield
6 serving(s)
Ingredients
- 1 small red bell pepper
- 10 medium eggs
- 1/2 cup fat-free milk
- 2 teaspoons dijon mustard
- 1 teaspoon lemon-pepper seasoning
- 1 teaspoon curry powder
- 1/4 teaspoon salt
- 1 tablespoon olive oil
- 8 ounces asparagus spears, trimmed.
- 1 cup sugar snap peas, trimmed.
- 1 cup yellow cherry tomatoes.
- 2 - english muffins, split, halved.
- 1 cup reduced-fat, shredded mozzarella cheese.
- 1/4 cup fresh basil leaves
How To Make english muffin bake w/ asparagus
-
Step 1Heat 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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