Southwestern Style Scrambled Egg Beaters on English Muffins

Name: Southwestern Style Scrambled Egg Beaters on English Muffins
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 295.73 ml Egg Beaters egg substitute; 59.14 ml chopped red bell pepper; 59.14 ml chopped green bell pepper; 59.14 ml chopped onion; 59.14 ml chopped mushroom; 14.79 ml seeded and finely chopped jalapeno pepper; fresh ground black pepper, to taste; kosher salt, to taste; 2 English muffins; 14.79 ml unsalted butter, softened; 0.13-0.19 ml frank's redhot original cayenne pepper sauce, to taste; 4 slice American cheese

Submitted by peachez

Download

Ready In:: 20mins
Ingredients:: 12
Serves:: 4

ingredients

Egg Mixture
295.73 ml Egg Beaters egg substitute
59.14 ml chopped red bell pepper
59.14 ml chopped green bell pepper
59.14 ml chopped onion
59.14 ml chopped mushroom
14.79 ml seeded and finely chopped jalapeno pepper
fresh ground black pepper, to taste
kosher salt, to taste
Muffin Bases
2 English muffins
14.79 ml unsalted butter, softened
0.13-0.19 ml frank's redhot original cayenne pepper sauce, to taste
4 slice American cheese

directions

In a small bowl, combine egg mixture ingredients.
Spray a medium size skillet with cooking spray, then heat to medium. Pour egg mixture into skillet, cook, turning mixture occasionally until mixture is set but not dry, about 3 minutes.
Split and toast english muffins.
Combine softened butter with drops of cayenne pepper sauce to taste. Lightly spread on muffin halves. Spoon egg mixture onto muffin halves; top with cheese slices.
Broil just until cheese starts to melt. Serve immediately.