Southwest Bacon Salsa and Eggs

Serves 4
1 Serving = ½ cup of egg & ½ cup of salsa

Nutrition Facts

Serving Size (165g)

Servings Per Container

Amount Per Serving
Calories 150 Calories from Fat 70

% Daily Value*
Total Fat 8g 13%
Saturated Fat 2.5g 12%
Cholesterol 255mg 84%
Sodium 280mg 12%
Total Carbohydrate 7g 2%
Dietary Fiber 3g 10%
Sugars 4g
Protein 12g
Vitamin A 20% Vitamin C 15%
Calcium 4% Iron 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

southwest bacon eggs and salsa


  • 4 eggs, or egg substitute equivalent
  • 2 tablespoons fat–free milk
  • 4 slices turkey bacon, cut into pieces
  • 1 clove garlic, minced
  • 1 large vine ripened tomato, chopped
  • 1 cup green chile, chopped
  • 3 green onions, minced


  1. Whip the eggs and milk with an electric mixer for 1 to 2 minutes on medium speed in a mixing bowl. Set aside.
  2. In a large skillet, fry the bacon pieces slowly until almost done and drain off all but 1 teaspoon of fat.
  3. Add the garlic to the same skillet and brown lightly.
  4. Add the tomato and green chile and saute for a few minutes, until tomato and chile are soft.
  5. Coat a non–stick skillet with cooking spray, cook eggs over medium high heat.
  6. Stir and scrape the bottom of the pan until eggs are cooked through and fluffy.
  7. Season the eggs with salt and pepper. Place the eggs on a serving platter and top with the bacon salsa mixture.


You can also use breakfast salsa over fried or poached eggs.

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