Low Sodium Bacon and Egg Muffin
Start your day on a wholesome and heart-healthy note with this Low Sodium Bacon and Egg Muffin recipe! Perfectly balanced and bursting with flavor, this lighter twist on the classic breakfast sandwich features crisp low sodium turkey bacon, fluffy eggs seasoned with garlic and pepper, and gooey reduced-fat cheddar—all layered with fresh spinach and juicy tomato slices between toasted whole wheat English muffins. With only 15 minutes of cook time, this quick and nutritious breakfast is ideal for busy mornings. Packed with protein, low in sodium, and loaded with satisfying textures, it's a guilt-free way to fuel your day!
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Recipe Information
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
Instructions
Preheat your oven to 350°F (175°C) to warm the English muffins later.
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.
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.
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.
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.
Top each muffin with a slice of tomato, then cover with the muffin tops.
Place the assembled muffins back in the oven for an additional 3-5 minutes to melt the cheese slightly.
Remove from the oven, let cool slightly, and enjoy your low sodium bacon and egg muffins!
Nutrition Facts
Calories |
1316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.6 g | 103% | |
| Saturated Fat | 43.9 g | 219% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 604 mg | 201% | |
| Sodium | 2801 mg | 122% | |
| Total Carbohydrate | 71.7 g | 26% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 6.2 g | ||
| Protein | 95.4 g | 191% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 1961 mg | 151% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 793 mg | 17% | |
*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.
