#688 - Breakfast Sandwiches

(by Shirley McNevich)

4 Thomas' English Muffins (split and toasted to your taste)
1 TBSP butter
1/2 cup of a chopped red pepper
6 eggs
chopped onion (amount to your taste)
1/8 tsp. black pepper (fresh ground if you have it)
1/2 tsp. salt
4 slices of your favorite cheese slices (sandwich size)
8 slices bacon (cooked and drained)

In a skillet over medium heat melt the butter--add the chopped red pepper. Cook and stir until chopped peppers are softened. Toast the English Muffins and set aside. In a bowl beat the eggs and add chopped onion, salt and pepper. Add the egg mixture to the skillet with the chopped red peppers--cook and stir until eggs are done to your taste. Spread toasted muffins with butter, then spoon egg/chopped peppers mixture on to the muffin bottoms. Place one slice of cheese on top of the eggs on each muffin. Break bacon into smaller pieces and place bacon on top of cheese slices. Place muffin top on top to make the sandwich.