Cooking Directions

• Heat the picante sauce and cumin in a 10-inch skillet over medium heat to a boil. Crack the eggs and add them to the skillet one at a time. Reduce the heat to low. Cook the eggs to desired doneness. Remove the eggs from the skillet with a slotted spoon and keep them warm.
• Stir the cream cheese in the skillet. Cook and stir until the cream cheese is melted.
• Cook the bacon in another 10-inch skillet over medium-high heat until it's lightly browned on both sides.
• Top each muffin half with 1 slice of bacon and 1 egg. Spoon the picante sauce mixture over the eggs and sprinkle with the cilantro.

Ingredients

• 1.5 cups Pace® Picante Sauce
• 0.5 teaspoon ground cumin
• 4 egg
• 6 ounces (3/4 of an 8-ounce package) cream cheese, cut into cubes
• 4 slices Canadian bacon
• 2 English muffin, split and toasted
• 1 tablespoon chopped fresh cilantro