1/3 cup chopped bell pepper
1/4 cup chopped onion
3 eggs
4 egg whites
1 T water
1/4 tsp salt
1/4 tsp ground mustard
1/8 tsp pepper
1/8 tsp hot pepper sauce
1/3 cup fresh or frozen corn, thawed
1/4 cup real bacon bits
4 whole wheat English muffins, split and toasted
In a skillet coated with nonstick cooking spray, cook pepper and onion over medium heat until tender, about 8 minutes.
In a large bowl, whisk the eggs, egg whites, water, salt, mustard, pepper and hot sauce. Pour into skillet. Add corn and bacon; cook and stir until he eggs are completely set. Spoon onto English muffin bottoms; replace tops.