Low Sodium Bacon and Egg Muffin
Start your day on a wholesome and flavorful note with this Low Sodium Bacon and Egg Muffin—a healthier twist on a classic breakfast sandwich! Built on a foundation of whole wheat English muffins, this recipe combines crispy low sodium turkey bacon, perfectly cooked eggs, and a melty layer of reduced-fat cheddar cheese. Fresh spinach and juicy tomato slices add vibrant color and a boost of nutrients, while unsalted butter and a dash of garlic powder enhance the flavor without packing on the salt. Ready in just 25 minutes, this easy-to-make, heart-smart breakfast is perfect for those watching their sodium intake while craving a satisfying, protein-packed meal.
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Ingredients
- 2 pieces Whole wheat English muffins
- 4 slices Low sodium turkey bacon
- 2 pieces Large eggs
- 2 teaspoons Unsalted butter
- 1 cup Reduced-fat cheddar cheese
- 1 cup Fresh spinach leaves
- 0.5 teaspoon Ground black pepper
- 0.25 teaspoon Garlic powder
- 4 slices Tomato slices
Directions
Step 1
Preheat your oven to 350°F (175°C) to warm the English muffins later.
Step 2
In a non-stick skillet over medium heat, cook the low sodium turkey bacon until crisp, about 4-5 minutes per side. Once cooked, set it aside on a paper towel-lined plate.
Step 3
In the same skillet, melt the unsalted butter over medium heat. Crack the eggs into the skillet and cook to your liking. Season with ground black pepper and garlic powder for additional flavor.
Step 4
While the eggs are cooking, slice the whole wheat English muffins in half and place them on a baking tray. Toast them in the preheated oven for about 5 minutes, or until lightly browned.
Step 5
Once the muffins are toasted, remove them from the oven. On each muffin bottom, layer with fresh spinach leaves, one cooked egg, two slices of turkey bacon, and a sprinkle of reduced-fat cheddar cheese.
Step 6
Top each muffin with a slice of tomato, then cover with the muffin tops.
Step 7
Place the assembled muffins back in the oven for an additional 3-5 minutes to melt the cheese slightly.
Step 8
Remove from the oven, let cool slightly, and enjoy your low sodium bacon and egg muffins!
Nutrition Facts
| Serving size | (620.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1316.3 |
| Total Fat 80.6g | 0% |
| Saturated Fat 43.9g | 0% |
| Cholesterol 603.6mg | 0% |
| Sodium 2800.8mg | 0% |
| Total Carbohydrate 71.7g | 0% |
| Dietary Fiber 5.8g | 0% |
| Total Sugars 6.2g | |
| Protein 95.4g | 0% |
| Vitamin D 131.3IU | 0% |
| Calcium 1961.3mg | 0% |
| Iron 8.5mg | 0% |
| Potassium 792.7mg | 0% |
Source of Calories