Chipotle Bacon Breakfast Sandwich
Elevate your breakfast game with this irresistible Chipotle Bacon Breakfast Sandwich—a bold and flavorful way to start your day! This recipe features crispy bacon, perfectly fried eggs topped with melted cheddar, and a smoky, spicy chipotle mayo, all layered on a toasted English muffin. For an optional fresh twist, add a handful of spinach leaves to balance the richness. Ready in just 25 minutes, this quick and easy breakfast sandwich combines savory, smoky, and slightly spicy flavors for a gourmet-level morning bite. Perfect for a cozy weekend brunch or an on-the-go weekday meal, it’s a must-try for bacon lovers and breakfast enthusiasts alike!
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Recipe Information
Ingredients
- 2 English muffins
- 4 slices Bacon
- 2 Eggs
- 2 slices Cheddar cheese
- 2 tablespoons Mayonnaise
- 1 tablespoon (minced) Chipotle pepper in adobo sauce
- 1 tablespoon (divided) Butter
- 1 pinch Salt
- 1 pinch Black pepper
- 1 handful Fresh spinach leaves (optional)
Instructions
Preheat a skillet over medium heat.
Cook the bacon in the skillet until crispy, about 4-5 minutes on each side. Transfer to a paper towel-lined plate to drain excess grease.
While the bacon is cooking, split the English muffins in half and lightly toast them in a toaster or under a broiler until golden brown.
In a small bowl, mix the mayonnaise with the minced chipotle pepper to create a chipotle mayo. Set aside for assembly.
Once the bacon is done, carefully clean the skillet, leaving just a thin coating of bacon grease if desired, or add 1/2 tablespoon of butter for frying the eggs.
Crack the eggs into the skillet and cook them sunny side up or over easy, depending on your preference. Sprinkle the eggs with a pinch of salt and pepper.
Place a slice of cheddar cheese on top of each egg and cover the skillet briefly to allow the cheese to melt, about 1-2 minutes.
Spread chipotle mayo generously on the cut sides of the English muffins.
Assemble the sandwich: Layer 2 slices of bacon on the bottom half of an English muffin, add the cheesy fried egg, and top with optional spinach leaves for a fresh touch. Close the sandwich with the other half of the muffin.
Repeat the assembly for the second sandwich.
Serve warm and enjoy!
Nutrition Facts
Calories |
587 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.8 g | 47% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 243 mg | 81% | |
| Sodium | 1101 mg | 48% | |
| Total Carbohydrate | 45.7 g | 17% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 6.9 g | ||
| Protein | 19.6 g | 39% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 213 mg | 16% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 268 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
