Options

Format:
Include:
PRINT
See more
Bacon and Jalapeño Egg Sandwich

Bacon and Jalapeño Egg Sandwich

Health NOVEMBER 2012

  • Yield: Makes 1 sandwich (serving size: 1 sandwich)

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

Preparation

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.

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
advertisement

Go to full version of

Bacon and Jalapeño Egg Sandwich recipe

advertisement