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Chicken Bacon Breakfast Sandwiches
with Tomato and Arugula

Chicken Bacon Breakfast Sandwich

Chicken bacon, eggs, tomatoes, cheddar cheese and arugula are piled inside toasted English muffins.


  • 1 (3 ounce) package Al Fresco Uncured Original Fully Cooked Chicken Bacon, 8 slices
  • 4 whole wheat English muffin, sliced in half, toasted
  • 4 eggs, large, raw
  • 1/2 teaspoon vinegar, distilled
  • 4 slices tomato, thinly sliced
  • 4 slices cheddar cheese, lower sodium
  • Small handful arugula


  1. To poach the eggs, fill a deep skillet with 2 inches of water, add vinegar, and bring to simmer over medium heat.
  2. Crack each egg into separate custard cups. Gently slide 1 egg at a time into simmering water in skillet. Cook just until egg whites are set, about 3 minutes (yolks will be only partially cooked).
  3. Place 8 slices of chicken bacon on a microwave safe plate and heat in the microwave for 30-50 seconds, or until desired crispness is achieved.
  4. To assemble, place 1/2 of the toasted English muffin on a plate and top with a slice of cheese.
  5. Use a slotted spoon and carefully transfer the egg on top of cheese, add chicken bacon followed by the tomato slice and arugula.

Serves: 4 | Prep Time: 5 Min | Cook Time: 10 Min

Nutritional Info per Serving: Calories 380 Sodium 580mg Total Fat 18g Carbohydrates 31g Saturated Fat 8g Sugars 8g Cholesterol 285mg Dietary Fiber 5g Protein 26g

Recipe and photo credit (used with permission): Al Fresco All Natural

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