![](https://static.wixstatic.com/media/4715c0_bf69cd1d1ae94b9aa8b1e6b7ae9de4fb~mv2_d_2048_1536_s_2.jpg/v1/fill/w_147,h_110,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/4715c0_bf69cd1d1ae94b9aa8b1e6b7ae9de4fb~mv2_d_2048_1536_s_2.jpg)
While I'm usually loyal to my morning fruit and oatmeal or hard-boiled eggs some days, it just doesn't cut it. So when I'm craving something a little more, I whip up my favorite breakfast sandwich. It's lighter than most since I skip the butter and go easy on the toppings. I call it Bacon and Eggs To Go since I can wrap it up and take it with me as I head out the door in the morning.
Ingredients for Bacon and Eggs To Go:
1 large egg
1 slice cooked bacon
1 slice of American Cheese
Arugula Micro Greens
kosher salt
black pepper
ketchup
1 English Muffin, toasted
cooking spray
Time-Saving Tip: The bacon can be cooked in advance and refrigerated for a few days or frozen. Gently reheat for just few minutes in the microwave or in a pan.
Let's see what we need.
We're ready to cook.
Roasting the bacon is my favorite way to cook it. Depending on the size of your oven, use 1 or 2 disposable pans. Place the bacon in a single layer. Bake in a preheated 400-degree oven until desired crispness, turning midway through cooking. Once done, transfer the bacon to a paper towel-lined plate.
Crack the egg in a cup or small bowl. Lightly coat a non-stick pan with cooking spray. Once the pan is heated gently pour in the egg. When the egg white sets flip the egg over, I like to cook the eggs a little more than when I'm making sandwiches than when I serve them on a plate. Let's face it; no one wants to take a bite of a sandwich and have the yolk explode all over the place.
Place a slice of cheese on the bottom half of the muffin and top with the hot egg. Then add a slice of bacon, ketchup, salt, and pepper and if using, the microgreens. All you need to do now is add the top piece of the muffin.
![](https://static.wixstatic.com/media/4715c0_bf69cd1d1ae94b9aa8b1e6b7ae9de4fb~mv2_d_2048_1536_s_2.jpg/v1/fill/w_147,h_110,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/4715c0_bf69cd1d1ae94b9aa8b1e6b7ae9de4fb~mv2_d_2048_1536_s_2.jpg)
It's ready! This is the best egg sandwich. It has all of the deliciousness that you're looking for in this iconic breakfast item but just a little lighter.
Enjoy!
Bacon and Eggs To Go
breakfast
1 large egg
1 slice cooked bacon
1 slice of American Cheese
Arugula Micro Greens
kosher salt
black pepper
ketchup
1 English Muffin, toasted
cooking spray
Roasting the bacon is my favorite way to cook it. Depending on the size of your oven, use 1 or 2 disposable pans. Place the bacon in a single layer. Bake in a preheated 400-degree oven until desired crispness, turning midway through cooking. Once done, transfer the bacon to a paper towel-lined plate.
Crack the egg in a cup or small bowl. Lightly coat a non-stick pan with cooking spray. Once the pan is heated gently pour in the egg. When the egg white sets flip the egg over, I like to cook the eggs a little more than when I'm making sandwiches than when I serve them on a plate. Let's face it; no one wants to take a bite of a sandwich and have the yolk explode all over the place.
Place a slice of cheese on the bottom half of the muffin and top with the hot egg. Then add a slice of bacon, ketchup, salt, and pepper and if using, the microgreens. All you need to do now is add the top piece of the muffin.
Time-Saving Tip: The bacon can be cooked in advance and refrigerated for a few days or frozen. Gently reheat for just few minutes in the microwave or in a pan.