Ingredients
Equipment
Method
- Preheat your oven to 350 degrees Fahrenheit. Grease a 9X13 casserole dish.
- Line a baking sheet with foil and lay bacon strips on top. Place in the refrigerator until ready to bake.
- In a large bowl, whisk together the beaten eggs, diced bell pepper, sliced green onion, chopped cilantro, 1/2 cup of the shredded cheese blend, and black pepper until combined.
- Pour the egg mixture into the prepared casserole dish. Place both the casserole dish and the bacon sheet in the oven.
- Bake for 15-20 minutes until the eggs are set and the bacon is cooked to your desired crispiness. Place the English muffins in the oven for the last 3-4 minutes to toast.
- While the bacon and eggs are cooking, make the Chipotle sauce: Add the chipotle in adobo pepper, chipotle in adobo sauce, garlic, yogurt, and cilantro to the food processor. Pulse until completely combined. Season with salt to taste and set aside.
- Remove the bacon to a surface lined with paper towels. Cover with another paper towel and set aside.
- Using a knife or a cookie cutter, cut circles out of the egg scramble casserole that are about the same size as the English muffins.
- Assemble the sandwiches: Place one egg scramble circle on one half of a freshly toasted English muffin. Add a sprinkle of the remaining cheese and then spread a large dollop of Chipotle sauce on top. Add a couple of bacon strips and garnish with fresh cilantro. Top with the other half of the English muffin and serve immediately.
Notes
This recipe is inspired by a personal story of creating a quick and satisfying breakfast that caters to a keto lifestyle. The bold flavors and ease of preparation make it a go-to option.