Low Sodium Classic Bacon and Egg Sandwich
Start your day with a heart-healthy twist on a breakfast classic—our Low Sodium Classic Bacon and Egg Sandwich. This irresistible recipe swaps traditional bacon for crispy low sodium turkey bacon and layers it with fluffy eggs, creamy low sodium cheese, and a generous handful of fresh spinach, all nestled between slices of golden, toasted whole grain bread. A touch of low sodium butter brings a rich, satisfying flavor while keeping the sodium in check. Perfect for a quick yet indulgent morning meal, this easy-to-make sandwich comes together in just 20 minutes and delivers all the familiar comfort with a healthier spin. Whether you’re seeking a low sodium breakfast option or simply craving a wholesome upgrade to your sandwich repertoire, this recipe hits all the right notes for flavor and nutrition!
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Recipe Information
Ingredients
- 4 slices low sodium turkey bacon
- 2 large eggs
- 4 slices whole grain bread
- 2 tablespoons low sodium butter
- 0.5 teaspoon freshly ground black pepper
- 1 cup fresh spinach leaves
- 2 slices low sodium cheese
Instructions
Heat a non-stick skillet over medium heat. Add the low sodium turkey bacon slices and cook for 4-5 minutes, turning occasionally, until crispy. Remove the bacon and set aside on a paper towel-lined plate to drain any excess fat.
In the same skillet, add 1 tablespoon of low sodium butter. Once melted, crack two large eggs into the skillet. Cook the eggs over medium heat until the whites are fully set, but the yolks are still runny, or longer if you prefer fully cooked yolks. Sprinkle freshly ground black pepper over the eggs while cooking.
While the eggs are cooking, toast the whole grain bread slices in a toaster until golden brown and crisp.
Once toasted, spread the remaining 1 tablespoon of low sodium butter evenly across the slices of bread.
Place a slice of low sodium cheese on two of the toasted bread slices. Top with the cooked turkey bacon slices and divide the fresh spinach leaves evenly over the cheese and bacon.
Place the cooked eggs on top of the spinach leaves.
Complete the sandwiches by placing the remaining toasted bread slices on top. Cut each sandwich in half if desired, and serve immediately for a delightful, low sodium breakfast treat.
Nutrition Facts
Calories |
954 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.3 g | 73% | |
| Saturated Fat | 28.1 g | 140% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 512 mg | 171% | |
| Sodium | 1287 mg | 56% | |
| Total Carbohydrate | 60.8 g | 22% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 7.9 g | ||
| Protein | 53.2 g | 106% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 614 mg | 47% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 752 mg | 16% | |
*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.
