Low Sodium Classic Bacon Egg and Cheese Sandwich
Savor the delicious simplicity of a **Low Sodium Classic Bacon Egg and Cheese Sandwich**, a healthier twist on a breakfast favorite! This recipe combines the timeless flavors of crispy low sodium bacon, a perfectly cooked sunny-side-up egg, and creamy low sodium cheddar cheese, all nestled between golden-toasted whole wheat English muffins. Fresh spinach leaves and ripe tomato slices add a burst of color and nutrients, while unsalted butter ensures the sandwich remains rich and satisfying without excess sodium. Ready in just 25 minutes, this quick and wholesome meal is perfect for breakfast on the go or a leisurely morning treat. With heart-smart ingredients and bold flavor, this low sodium sandwich is sure to become a staple in your kitchen.
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Recipe Information
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
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
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.
While the bacon is cooking, heat a non-stick skillet over medium heat. Add unsalted butter to the skillet and let it melt.
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.
While eggs are cooking, slice the tomato into thin rounds and set aside.
Toast the whole wheat English muffins until they are golden brown.
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.
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
Calories |
941 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.7 g | 73% | |
| Saturated Fat | 26.1 g | 131% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 495 mg | 165% | |
| Sodium | 1176 mg | 51% | |
| Total Carbohydrate | 63.4 g | 23% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 7.5 g | ||
| Protein | 51.1 g | 102% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 649 mg | 50% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 786 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.
