Bacon n' Eggs Pepper Muffins

For roasted bell pepper, either use a jarred bell pepper or roast your own by heating the oven to 400 degrees F (200 degrees C) and placing the pepper on a baking sheet lined with aluminum foil (to catch juices and make for easier cleanup). Roast for 25-30 minutes or until skin is blackened and pepper inside is soft. Transfer to a bowl and cover tightly with saran wrap. Cool completely, then peel and seed the pepper.

Preheat oven to 350 degrees C (180 degrees C).

Spray vegetable spray into 4 regular sized muffin tins.

Place a slice of Canadian Bacon (4 slices) in each of the prepared tins and press it into the muffin form.

Dice the Bell Peppers (85 g) into 1/2-inch pieces and divide evenly among the muffin tins.

Whisk the Eggs (4) in a small bowl and season with the Salt (1/2 tsp) and Freshly Ground Black Pepper (1/4 tsp). Divide the eggs among the muffin tins.

Sprinkle each of the egg cups with Shredded Part-Skim Mozzarella Cheese (40 g).

Bake for 12-15 minutes until the center is just set.

Turn up the oven to broil and continue to cook for 1-2 minutes to brown the top lightly.

Remove from the oven and let rest for 1-2 minutes. Use a sharp knife to loosen the edges of the egg cups and transfer to a platter or plate. Sprinkle with Fresh Parsley (to taste).