HEALTHY BACON AND EGGS BREAKFAST RECIPE RECIPES

Steps:

• In a large nonstick skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon from skillet, reserving 1 tablespoon of the drippings in the skillet (discard the remaining drippings). Drain bacon on paper towels.
• Add mushrooms, sweet pepper, chili powder, pepper, and salt to the reserved drippings in skillet; cook and stir about 3 minutes or until vegetables are tender.
• Pour egg over vegetable mixture in skillet. Using a spatula or a large spoon, lift and fold egg mixture so that the uncooked portion flows underneath. Continue cooking over medium heat about 2 minutes or until egg is cooked through but is still glossy and moist. Stir in cooked bacon, tomato, and hot pepper sauce. Divide egg mixture among tortillas; roll up tortillas.

Steps:

• For Hollandaise Sauce:
• Blend all ingredients together in a food processor until smooth. Heat in small saucepan until hot.
• For Eggs Benedict:
• Bring 6 cups water to a boil in large saucepan over high heat. Reduce heat to simmer. Carefully break 1 egg into small dish and slide egg into water. Repeat with remaining 3 eggs. Simmer, uncovered, about 5 minutes or until yolks are just set.
• Meanwhile, toast English muffin halves and place on serving plates. Top each muffin half with 2 ounces of Canadian bacon and 1 egg. Spoon 3 tablespoons of the Hollandaise Sauce over each egg and sprinkle with fresh parsley. Serve with fresh fruit, if desired.