Dear Food Lover,
While you have been enjoying all manner of tartlet and cookie, gnocchi and frittatas, tacos and ice cream on the blog, I’ve been dieting (sulk). After Christmas and right through St. Patty’s Day, I was in fat and happy mode, cooking and eating whatever sounded appealing. It caught up to me, so for several weeks, we’ve been adhering to a carbohydrate-free diet, eschewing all breads, grains, and sugars including fresh fruit and wine (sniff). Breakfasts were always a challenge, no yogurt with fruit and granola, not even a bowl of bran, but these little Bacon n’ Egg Pepper Muffins proved a lifesaver.
With a layer of Canadian bacon, some sweet, roasted bell peppers, frothy whisked eggs and some low-fat cheese, these are a simple and satisfying breakfast. Best part — they can be made ahead of time and just popped in the microwave to warm. I’d say that’s just as easy as pouring milk over cereal, which is just what we need Monday through Friday!
I’m sure I don’t have to tell you… it’s a long, hard road to get back to a bathing suit body (and I’m not talking Sports Illustrated — more like a conservative one-piece from the Lands End catalogue — but when you live in South Florida, there really is no other option. Right?
If you’re looking for quick, easy and healthy breakfast options, Bacon n’ Egg Pepper Muffins are at the top of the list! Watch out South Beach, here I come!
Bacon n' Egg Pepper Muffins
- 1/2 cup bell pepper roasted, seeded and peeled
- 4 slices canadian bacon
- 4 eggs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper freshly ground
- 1/3 cup part skim mozzarella cheese shredded
- sprinkle parsley or chives for garnish optional
- Preheat oven to 350°.
- Spray vegetable spray into 4 regular sized muffin tins. Place a slice of canadian bacon in each of the prepared tins and press it into the muffin form.
- Chop the bell pepper into 1/2" dice and divide evenly among the muffin tins.
- Whisk the eggs in a small bowl and season with the salt and pepper. Divide the eggs among the muffin tins. Sprinkle each of the egg cups with cheese and bake for 12-15 minutes until the center is just set. Turn up the oven to broil and continue to cook for 1-2 minutes to brown the top lightly. Remove from the oven and let rest for 1-2 minutes. Use a sharp knife to loosen the edges of the egg cups and transfer to a platter or plate. Sprinkle with parsley or chives and serve.
For roasted bell pepper - either use a jarred bell pepper, or roast your own, by heating the oven to 400° and placing the pepper on a baking sheet lined with aluminum foil (to catch juices and make for easier cleanup). Roast for 25-30 minutes or until skin is blackened and pepper inside is soft. Transfer to a bowl and cover tightly with saran wrap. Cool completely, then peel and seed the pepper to use in this recipe.