Best Bacon & Egg Sandwich

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

A breakfast classic.

Make This Recipe


  • 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


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.


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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Information per Serving
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