Bacon and Jalapeño Egg Sandwich

This healthy breakfast egg sandwich, featuring turkey bacon and jalapeño peppers, is a tasty and nutritious way to fuel up in the morning

Yield: Makes 1 sandwich (serving size: 1 sandwich)
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 313
  • Fat: 11g
  • Saturated fat: 2.9g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 1.9g
  • Protein: 21g
  • Carbohydrate: 35g
  • Fiber: 7g
  • Cholesterol: 215mg
  • Iron: 3mg
  • Sodium: 565mg
  • Calcium: 277mg


  • 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


  1. 1. Warm a skillet over medium heat. Cook the bacon until crisp. Set aside.
  2. 2. Place muffin, cut-side down, in skillet. Press to toast (2 minutes). Set aside.
  3. 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.
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