Brunch Eggs On English Muffins
Herbed Cheese Sauce
Prepare Herbed Cheese Sauce; keep warm. Toast English muffins. Cook bacon in 10-inch nonstick skillet over medium heat until brown on both sides. Spray another 10-inch nonstick skillet with nonstick cooking spray. Heat over medium heat just until drop of water skitters when sprinkled in skillet. Pour Egg Substitute into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 5 minutes or until thickened throughout but still moist. Place 1 slice bacon on each muffin half. Top with eggs. Spoon about 2 tablespoons sauce over eggs. 4 SERVINGS (WITH ABOUT 1/2 CUP SCRAMBLED EGG AND 2 TABLESPOONS SAUCE EACH). MICROWAVE DIRECTIONS: Spray 1-1/2-quart microwavable casserole with nonstick cooking spray. Add Egg Substitute. Microwave uncovered on high 5 to 6 minutes, stirring with fork every 2 minutes until thickened throughout but still moist. Place bacon in single layer on 10-inch microwavable plate. Cover loosely and microwave on high 1 minute to 1 minute 30 seconds, rotating plate 1/2 turn after 30 seconds, until done. HERBED CHEESE SAUCE Heat margarine in 1-quart nonstick saucepan over low heat until melted. Stir in flour; remove from heat. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in cheeses, basil and red pepper. MICROWAVE DIRECTIONS: Place margarine in 2-cup microwavable measure. Microwave uncovered on high 15 to 20 seconds or until melted. Stir in flour. Stir in milk. Microwave uncovered 1 to 2 minutes, stirring every 30 seconds, until thickened. Stir in cheeses, basil and red pepper. Cover and let stand while preparing eggs and bacon.
Contributor: Betty Crocker's Low-Fat
Yield: 4 servings
Preparation Time: 0:00
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