Chicken Bacon Breakfast Sandwiches
with Tomato and Arugula

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

Chicken Bacon Breakfast Sandwich

Prep: 5 min | Cook: 10 min | Yield: 4 servings


  • 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 to 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.


Nutrition 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 used with permission from: Al Fresco All Natural