Ingredients
Equipment
Method
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a 9x13 inch casserole dish.
- Line a baking sheet with foil. Lay the bacon strips on top of the foil. Place the baking sheet in the refrigerator until ready to bake.
- In a large bowl, whisk together the beaten eggs, diced bell peppers, 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 with the egg mixture and the baking sheet with the bacon into the preheated oven.
- Bake for 15-20 minutes, or until the eggs are set and the bacon is cooked to your desired crispiness. During the last 3-4 minutes of baking, place the English muffins in the oven to toast.
- While the bacon and eggs are baking, prepare the chipotle sauce. Add the chipotle pepper in adobo, chipotle in adobo sauce, garlic, yogurt, and cilantro to a food processor. Pulse until completely combined. Season with salt to taste and set aside.
- Remove the cooked bacon from the oven and place it on 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 set egg scramble casserole. The circles should be about the same size as your English muffins.
- Assemble the sandwiches. Place one egg scramble circle on the bottom half of a toasted English muffin. Add a sprinkle of the remaining shredded cheese, then spread a generous dollop of the 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
For a spicier sauce, you can add more of the chipotle pepper or adobo sauce. Adjust to your preference.