4 English muffins, split, toasted
1/2 cup sliced fresh mushrooms
1/4 cup chopped green bell pepper
1/4 teaspoon salt
1/4 teaspoon pepper
4 slices Canadian bacon, if desired
4 (1/4-inch) slices tomato
Spread each cut-side of English muffins with about 1/2 teaspoon butter; set aside.
Melt remaining butter in 10-inch nonstick skillet until sizzling; add mushrooms and green pepper. Cook over medium heat 2-3 minutes or until vegetables are crisply tender. Add eggs, salt and pepper. Continue cooking, lifting slightly with spatula to allow uncooked portion to flow underneath, 3-4 minutes or until omelet is set. Gently fold omelet in half. Cut into 4 pieces.
Layer bottom half of 1 English muffin with 1 slice Canadian bacon, if desired, 1/4 omelet, 1 slice cheese, 1 slice tomato and top half of muffin. Serve immediately.
To make these sandwiches ultra-convenient, assemble them the night before, omitting the sliced tomato. Wrap each sandwich in plastic food wrap. In the morning, place sandwich on microwave-safe plate; microwave 1 minute or until heated through. Then add the sliced tomato -- and you're on your way!