Best Bacon & Egg Sandwich

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Best Bacon & Egg Sandwich
Prep Time
5 min
Cook Time
15 min
Yield
1 serving
Recipe by: Dawn Jackson Blatner, RDN

A breakfast classic.

Ingredients

  • 1 whole wheat English muffin
  • 2 pieces of Applewood smoked bacon  
  • 2 Eggland's Best eggs (large)
  • 1 tablespoon milk
  • 1 dash of Salt
  • 1 dash of ground black pepper
  • 2 teaspoons unsalted butter 
  • 1 tsp olive oil
  • 1 slice sharp cheddar cheese
  • Small handful watercress, thick stems removed

Nutrition

Serving Size
1
Calories
556
Fat
37 g
  Saturated Fat
25 g
Cholesterol
413 mg
Sodium
1186 mh
Carbohydrates
28 g
Dietary Fiber
4 g
Protein
29 g
Preparation

Preheat oven to 350°F. Line a sheet pan with parchment paper.

In a small skillet, cook bacon according to package directions until brown and crispy, flipping halfway through. Drain on a paper towel. 

In a small bowl, whisk 2 Eggland’s Best eggs with milk, salt, and pepper.

Using the same skillet, heat butter over medium heat. Add the eggs and cook until firm enough to flip about 2-3 minutes.

Flip and let the other side cook until the eggs are cooked through. Remove eggs from heat.

Lightly toast English muffin and set aside.

Place egg on bottom half English muffin, followed by cheese, bacon, and top with watercress. Top with other half of muffin and place in oven for 2-5 minutes or until cheese is melted.  

Filed Under: Breakfast and Brunch

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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