Photo of Egg, bacon & greens breakfast sandwiches by WW

Egg, bacon & greens breakfast sandwiches

Total Time
25 min
15 min
10 min
To quickly trim collard greens, fold each leaf in half at the stem, then tear off the tough portion of the stem and discard.


Olive oil

2 tsp


1 medium, thinly sliced

Collard greens

½ pound(s), trimmed and thinly sliced (about 6 cups)

Table salt

¼ tsp

Hot sauce

¼ tsp

Uncooked turkey bacon

2 slice(s)


4 large egg(s)

Whole wheat sandwich thins

2 item(s), split and toasted

Grated Pecorino Romano cheese

2 Tbsp


  1. Heat 1 teaspoon of oil in large skillet over medium-high heat. Add shallot and cook, stirring constantly, until softened, about 2 minutes. Add greens and salt; cook, stirring frequently, until greens are tender, about 4 minutes. Stir in hot sauce. Cover and keep warm.
  2. Meanwhile, place bacon in large nonstick skillet and set over medium heat. Cook until crisp, about 3 minutes on each side. With tongs, transfer bacon to paper towel–lined plate and drain.
  3. Add remaining 1 teaspoon oil to skillet. Break eggs into skillet and cook until whites are opaque and yolks begin to set, 3–4 minutes.
  4. Place bread thins, cut side up, on 4 plates. Top evenly with greens mixture. Break each slice of bacon in half and place on greens. Top with egg and sprinkle with Romano.
  5. Serving size: 1 open-face sandwich