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    You are in: Home / Recipes / Breakfast Egg Salad Recipe
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    Breakfast Egg Salad

    Total Time:

    Prep Time:

    Cook Time:

    5 mins

    5 mins

    0 mins

    Chef #1071693's Note:

    I came up with this recipe as an idea to use some of the ingredients that come in the monthly food box that's purchased. If you make them in advance, it beats running thru the local "fast" food place.

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    Serves: 4


    Sandwic ...

    Units: US | Metric

    • 4 medium hard-boiled eggs, crumbled (pre-cooked)
    • 7 slices crumbled bacon (or use Turkey-Bacon. If using store bought bacon crumbles do not use imitation bits)
    • 1/4 cup shredded cheese (Swiss or Cheddar are best)
    • 1/4 cup plain yogurt (Unflavored)
    • 4 English muffins (or breakfast bread of your choice Bagels or Tortillas or Toaster Waffles)


    1. 1
      In a bowl, combine crumbled eggs, bacon, cheese, and yogurt.
    2. 2
      Serve on Breakfast Bread of your choice.
    3. 3
      Wrap in waxed paper and take it to go.

    Ratings & Reviews:

    • on April 10, 2010


      I made this to get rid of leftover easter eggs. I used turkey bacon and greek yogurt and omitted the cheese. Perhaps it was because the greek yogurt is thicker, but 1/4c wasn't enough to reach typical egg salad took the entire 5oz container. This is a simple, but tasty recipe. I am on WW and figure it to be 4pts a serving for the egg salad (this does not include any bread). Thank you for sharing, we will definitely make this often.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Breakfast Egg Salad

    Serving Size: 1 (543 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1041.2
    Calories from Fat 619
    Total Fat 68.8 g
    Saturated Fat 22.4 g
    Cholesterol 1941.4 mg
    Sodium 1205.9 mg
    Total Carbohydrate 31.7 g
    Dietary Fiber 2.0 g
    Sugars 7.7 g
    Protein 68.1 g

    Ideas from


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