Southwest Bacon Salsa and Eggs

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

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.

Back to Top