Low Sodium Classic Bacon Breakfast Sandwich
Start your morning on a healthier note with this Low Sodium Classic Bacon Breakfast Sandwich, a flavorful twist on the traditional breakfast favorite that's perfect for those watching their sodium intake. Packed with juicy tomato slices, nutrient-rich spinach, creamy low sodium cheddar, and crispy turkey bacon, all layered between toasted whole wheat English muffins, this sandwich is a delicious and wholesome choice to fuel your day. The eggs are cooked to perfection with just a hint of black pepper, and a touch of unsalted butter ties it all together for a rich, satisfying bite. Ready in just 25 minutes, this balanced breakfast is high in flavor but low in guilt, making it ideal for busy mornings without compromising on taste or nutrition. Whether you're focusing on heart health or just looking for a savory, homemade breakfast option, this quick and easy sandwich is sure to become a staple in your recipe rotation!
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Ingredients
- 4 slices Low sodium turkey bacon
- 2 Large eggs
- 2 slices Low sodium cheddar cheese
- 2 Whole wheat English muffins
- 1 Tomato
- 1 cup Fresh spinach leaves
- 1 tablespoon Unsalted butter
- 0.5 teaspoon Ground black pepper
Directions
Step 1
Begin by slicing the tomato into 1/4-inch thick rounds and setting them aside.
Step 2
Heat a non-stick skillet over medium heat. Add the turkey bacon slices and cook for about 4-5 minutes on each side until crispy. Remove and set on a paper towel to drain any excess fat.
Step 3
In the same skillet, add half the unsalted butter. Once melted, crack the eggs into the skillet and season with black pepper. Cook the eggs until the whites are set but the yolks remain slightly runny, or to your desired doneness. Remove from the skillet and set aside.
Step 4
Slice the whole wheat English muffins in half and toast them lightly in a toaster or on a griddle.
Step 5
Spread the remaining butter on the toasted muffin halves.
Step 6
Assemble each sandwich by placing a slice of low sodium cheddar cheese on the bottom half of each muffin.
Step 7
Add the cooked egg on top of the cheese, followed by two slices of cooked turkey bacon.
Step 8
Layer on a few rounds of tomato slices and a handful of fresh spinach leaves.
Step 9
Top with the other half of the English muffin and gently press down to secure all ingredients.
Step 10
Serve immediately and enjoy your low sodium breakfast delight!
Nutrition Facts
| Serving size | (484.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 921.6 |
| Total Fat 51.6g | 0% |
| Saturated Fat 23.7g | 0% |
| Polyunsaturated Fat 0.6g | |
| Cholesterol 499mg | 0% |
| Sodium 2444.9mg | 0% |
| Total Carbohydrate 71.7g | 0% |
| Dietary Fiber 5.9g | 0% |
| Total Sugars 14.4g | |
| Protein 49.7g | 0% |
| Vitamin D 93.4IU | 0% |
| Calcium 652.1mg | 0% |
| Iron 7.5mg | 0% |
| Potassium 697.4mg | 0% |
Source of Calories