Bacon and Jalapeño Egg Sandwich

Bacon and Jalapeño Egg Sandwich Photo: Travis Rathbone


  • 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. 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.

    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)

Nutritional Information

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

Good to Know

Build a better-then-ever egg sandwich using organic eggs, a whole-grain english muffin, reduced-fat cheese, and a few other exciting extras like jalapeno that will give your metabolism a spicy boost.