Roasted Pepper, Bacon and Egg Muffins

A quick recipe for breakfast (or breakfast for dinner).

1/2 medium sweet red pepper
1/2 cup sweet onion, coarsely chopped
1 tsp butter
6 large eggs
1 tbsp milk
1/4 tsp pepper
2 bacon strips, cooked and crumbled
2 tbsp cheddar cheese, shredded
2 whole wheat English Muffins, split and toasted

• Remove and discard seeds from pepper half.  Place cut side down on baking sheet.  Broil 4 inches from the heat until the skin blisters, about 6 minutes.  Immediately place pepper half in small bowl; cover and let stand for 15 to 20 minutes.  Peel off and discard charred skin; chop pepper.
• In small skillet, sauté onion in butter until tender.  In large bowl, whisk eggs, milk and pepper.  Pour into pan.  Add bacon and chopped pepper; cook and stir over medium heat until eggs are completely set.  Remove from heat.  Sprinkle with cheese; cover and let stand until cheese is melted.  Spoon onto English muffins.  Serve immediately.

Serves 2