Low Sodium Classic Bacon Egg and Cheese Sandwich
Start your morning right with this Low Sodium Classic Bacon Egg and Cheese Sandwich, a wholesome twist on the popular breakfast staple! Crafted with crispy low sodium bacon, perfectly cooked eggs, and melted cheddar cheese on hearty whole wheat English muffins, this recipe offers all the indulgent flavors you love with a health-conscious focus. Fresh spinach leaves and ripe tomato slices add a vibrant burst of nutrition and freshness, while unsalted butter and a hint of freshly ground black pepper enhance the natural flavors without excess sodium. Ready in just 25 minutes, this satisfying sandwich delivers a balanced, low-sodium start to your day without sacrificing taste. Perfect for a quick breakfast or a satisfying brunch, it’s a must-try for those looking for a lighter take on a classic favorite!
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Ingredients
- 2 whole wheat English muffins
- 4 slices low sodium bacon strips
- 2 large eggs
- 2 slices low sodium cheddar cheese
- 1 tablespoon unsalted butter
- 0.25 teaspoon freshly ground black pepper
- 1 cup fresh spinach leaves
- 1 ripe tomato
Directions
Step 1
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Step 2
Arrange the low sodium bacon strips on the baking sheet. Bake in the preheated oven for 10-15 minutes or until crispy. Remove from oven and drain on paper towels.
Step 3
While the bacon is cooking, heat a non-stick skillet over medium heat. Add unsalted butter to the skillet and let it melt.
Step 4
Crack the eggs into the skillet and cook until the whites are set but until the yolks are still runny, about 3-4 minutes for sunny-side-up. Alternatively, cook the eggs to your desired doneness. Season with freshly ground black pepper.
Step 5
While eggs are cooking, slice the tomato into thin rounds and set aside.
Step 6
Toast the whole wheat English muffins until they are golden brown.
Step 7
Once the muffin halves are toasted, place a slice of low sodium cheddar cheese on the bottom half of each muffin. Layer on the cooked bacon, followed by the cooked egg, some fresh spinach leaves, and tomato slices.
Step 8
Top each sandwich with the other half of the English muffin. Serve immediately while warm and enjoy your low sodium bacon egg and cheese sandwich!
Nutrition Facts
| Serving size | (487.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 941.3 |
| Total Fat 56.7g | 0% |
| Saturated Fat 26.1g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 495mg | 0% |
| Sodium 1175.8mg | 0% |
| Total Carbohydrate 63.4g | 0% |
| Dietary Fiber 6.1g | 0% |
| Total Sugars 7.5g | |
| Protein 51.1g | 0% |
| Vitamin D 93.4IU | 0% |
| Calcium 649.2mg | 0% |
| Iron 6.6mg | 0% |
| Potassium 786.0mg | 0% |
Source of Calories