Try this hearty fork-and-knife sandwich with crisp bacon, sweet red peppers and tender collard greens for a satisfying breakfast or brunch. Top with poached or fried eggs, too.
Method
In a large skillet, cook bacon over medium heat until just crisp, about 10 minutes.
Transfer to a paper towel-lined plate.
Carefully discard all but 1 tablespoon of the bacon fat and then return the skillet to medium-high heat.
Add bell peppers and cook, stirring often until golden brown and just tender, 4 to 5 minutes.
Add collard greens and cook, tossing often until just wilted, 3 to 4 minutes.
Reduce heat to medium-low, stir in lemon juice and cook for 5 minutes more.
Spread yogurt onto English muffins and then pile with greens and bacon slices.
Nutritional Info
Serving Size
Calories
260
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.