Southwest Bacon and Egg Breakfast Sandwiches

These Southwest bacon and egg breakfast sandwiches are quick to assemble, freezer-friendly, and guaranteed to make your mornings way more delicious.

If you love a savory, flavor-packed breakfast, these sandwiches will be your new go-to. Made with oven baked eggs, crispy bacon, melty pepper-jack, and little chipotle sauce kick, you really can’t go wrong. Here’s everything you’ll need and how to make them!

What You’ll Need

Equipment

• 9×13 baking dish
• Half sheet pans
• Parchment
• Hand mixer optional, to quickly whisk eggs

Ingredients

• Center cut bacon
• Eggs
• 2% low fat milk: Or milk of choice.
• Roasted red peppers: You can usually find these by banana peppers, olives, and other jarred vegetables.
• Green onion
• Cilantro
• English muffins
• Sliced pepper jack cheese
• Non fat plain greek yogurt
• Chipotle peppers in adobo sauce

How To Make Them

1. Cook the bacon: Preheat oven to 400F and line a half baking sheet with parchment. Add bacon slices to the pan and bake 20 minutes, or until desired crispiness (see package instructions).
2. Make the eggs: Once bacon is done, reduce oven heat to 350F. Grease a 9×13 baking dish (can line with parchment for extra coverage). To a bowl, add eggs, milk, salt and pepper, and mix with a hand mixer until smooth. Can whisk by hand if needed. Pour into the baking dish, top with roasted red pepper, green onion, cilantro, and bake 25 minutes, or until eggs are set (they will deflate when you take them out). Let cool, then slice into 12 squares.
3. Toast the english muffins (optional): While the eggs cool, I like to toast the english muffins halves cut sides up on a couple baking sheets for 3-5 minutes, until crispy.
4. Make the sauce: For the chipotle sauce, mix the chipotle pepper in adobo sauce and greek yogurt until smooth. If you like it spicier, add an extra teaspoon or two of the adobo sauce.
5. Assemble: Each sandwich gets 2 tsp of sauce on the bottom half, followed by the egg, pepper jack cheese, slice of bacon, and top half. If serving right away, pop back into the oven for 2-3 minutes to melt cheese.

To Store

Let breakfast sandwiches cool before wrapping individually in parchment (foil or plastic wrap work too).

• Refrigerator: Store up to 5 days.
• Freezer: Store up to 3 months.

FAQs

• How do I reheat them?: From the fridge – microwave 30-60 seconds, until warmed through and cheese is melted. From the freezer – microwave on “defrost” 60 seconds, flip, then microwave on high for about 60 more seconds, until warmed through (microwaves vary, so just keep an eye on it).
• Are these spicy?: They have a mild kick, but nothing crazy. I’m a wimp when it comes to spice and I enjoy these no problem. If you like a spicier sandwich, I’d add extra adobo sauce to the greek yogurt or even some pickled jalapeños!
• Can I swap the bacon for something else?: Yes! Any breakfast meat like turkey bacon, sausage patties, or sliced ham works well.
• How can I make them lighter?: Try using lower calorie english muffins like these Thomas ones for a lighter version!

You’ll Also Love

• Ham egg and cheese bagel thins
• Easy sausage egg and cheese english muffins
• Individual breakfast casseroles
• Turkey sausage and bacon breakfast burritos
• High protein breakfast muffins

Lastly, be sure to leave a rating and review down below if you make these Southwest bacon and egg breakfast sandwiches! I hope you love them as much as we do. ♡ And don’t forget to tag me on IG – always love to hear from you and see what you’re cooking up! Enjoy. xx

Southwest Bacon and Egg Breakfast Sandwiches

5 from 1 vote

These breakfast sandwiches are quick to assemble, freezer-friendly, and guaranteed to make your mornings way more delicious.

Print Recipe Pin Recipe

Prep Time:10 minutes mins

Cook Time:45 minutes mins

Course: Breakfast

Cuisine: American

Servings: 12

Calories: 304kcal

Equipment

• Half sheet pans
• Parchment
• 9×13 glass dish
• Hand mixer optional

Ingredients

• 12 oz pack center cut bacon (12 slices)
• 1 dozen large eggs
• 1/2 cup 2% low fat milk (120 ml) or milk of choice
• 1 tsp fine sea salt
• 1/2 tsp pepper
• 1/4 cup roasted red pepper (90 g) chopped
• 1/4 cup green onion (18 g) thinly sliced
• small handful cilantro chopped
• 12 english muffins
• 6 slices pepper jack cheese halved

Chipotle Sauce

• 1/2 cup non fat plain greek yogurt (113 g)
• 1 chipotle pepper in adobo sauce finely chopped

Instructions

• Add bacon to a parchment lined baking sheet and bake according to package instructions, until desired crispiness. Once bacon is done, set oven temp to 350F for the eggs.
• Grease a 9×13 baking dish (can line with parchment for extra coverage). Mix the eggs, milk, salt, and pepper with a hand mixer until smooth. Pour into the baking dish, top with red pepper, green onion, cilantro, and bake 25 minutes, or until set (eggs will deflate after taking them out). Cool and cut into 12 squares.
• Optional: While eggs cool, toast english muffin halves cut sides up on a baking sheet for 3-5 minutes, until crispy.
• Make the chipotle sauce by mixing greek yogurt and chipotle pepper. For more spice, add more adobo sauce.
• Assemble sandwiches with 2 tsp sauce on the bottom, egg, cheese, slice of bacon, then top. If serving right away, pop back into the oven 2-3 minutes to melt cheese. Enjoy!

Notes

• Let breakfast sandwiches cool before wrapping individually in parchment (or foil or plastic wrap). Store in the fridge up to 5 days or freezer up to 3 months.
• To reheat: From refrigerated – 30-60 seconds in the microwave, until warmed through. From frozen – microwave on “defrost” 60 seconds, flip, then microwave on high ~60 seconds (microwaves vary, so just keep an eye on it!).

Nutrition

Serving: 1sandwich | Calories: 304kcal | Carbohydrates: 28.8g | Protein: 18.6g | Fat: 12.5g | Fiber: 1.1g

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