Brunch

Ranch Eggs Cathy's Version is for Breakfast.

Ranch Eggs Cathy's Version takes 15 minutes to prepare.

Ranch Eggs Cathy's Version takes 15 minutes to cook.

Ranch Eggs Cathy's Version makes 4 servings.

The ingredients for Ranch Eggs Cathy's Version are:

1 tbsp olive oil
4 slices turkey bacon (low fat ham could be used here too)
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped mushrooms
dash salt
dash pepper
1/4 - 1/2 tsp chili powder

4 large eggs
2 tbsp milk (I used 1%)
salt and pepper to taste
Garlic powder to taste
3 oz cheddar cheese shredded

2 Whole Wheat English Muffins split and toasted
4 tbsp salsa
4 tbsp reduced or no fat sour cream

Here is how you make Ranch Eggs Cathy's Version:

Cut the turkey bacon into small cubes. Chop the rest of the vegetables, Scramble the eggs with 2 tbsp of milk and spices. Have everything ready as it goes fast once it starts cooking. Fry the turkey bacon and veggies and seasonings in the olive oil over medium heat till the onions are clear and beginning to brown. Pour in the eggs and stir until still sloppy. Add the cheese and continue cooking, stirring occasionally, till cheese is melted and eggs are done.Toast the English muffins if you wish use half a muffin for each serving. Pile 1/4 of the egg mixture on each muffin half, top with 1 tbsp salsa and 1 tbsp low/no fat sour cream.To fancy these up for a brunch top with chopped green onion, chopped parsley or chopped cilantroNumber of Servings: 4Recipe submitted by SparkPeople user KITTIEWITCH.

The nutritional information for Ranch Eggs Cathy's Version is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 335.4

• Total Fat: 21.2 g
• Cholesterol: 256.1 mg
• Sodium: 782.7 mg
• Total Carbs: 20.1 g
• Dietary Fiber: 3.3 g
• Protein: 18.1 g