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Bacon and Jalapeño Egg Sandwich

Photo: Travis Rathbone
Yield Makes 1 sandwich (serving size: 1 sandwich)
This healthy breakfast egg sandwich, featuring turkey bacon and jalapeño peppers, is a tasty and nutritious way to fuel up in the morning

Ingredients

  • 1 piece turkey bacon, such as Applegate
  • 1 whole-grain English muffin, split
  • Cooking spray
  • 1 large organic egg
  • 1/4 ounce reduced-fat cheddar, shredded
  • Pepper
  • 1/2 small jalapeño, thinly sliced
  • 2 thin slices red onion
  • 1 thick slice tomato
  • 4-5 sprigs fresh cilantro

Nutrition Information

  • calories 313
  • fat 11 g
  • satfat 2.9 g
  • monofat 3.7 g
  • polyfat 1.9 g
  • protein 21 g
  • carbohydrate 35 g
  • fiber 7 g
  • cholesterol 215 mg
  • iron 3 mg
  • sodium 565 mg
  • calcium 277 mg

How to Make It

  1. Warm a skillet over medium heat. Cook the bacon until crisp. Set aside.

  2. Place muffin, cut-side down, in skillet. Press to toast (2 minutes). Set aside.

  3. Coat skillet with cooking spray. Cook egg about 30 seconds. Sprinkle with pepper and cheese. Cook until set. Transfer egg to muffin half. Top with the bacon, jalapeño, onion, tomato, cilantro, and second muffin half.