Starbucks Turkey Bacon, Cheddar and Egg White Sandwich Review

As a die-hard Starbucks fan, I’ve been going to Starbucks for years to grab my regular latte and sandwich for breakfast.

One of my favorites has always been the Starbucks Turkey Bacon Cheddar and Egg White Breakfast Sandwich.

I’ve had probably hundreds of these sandwiches over the past three years, and I’m here to tell you why it’s not only delicious but also a great healthy and quick breakfast option when you’re on the go.

What’s Inside the Starbucks Turkey Bacon Cheddar and Egg White Breakfast Sandwich?

When ordering this breakfast sandwich at Starbucks, you can expect to receive a scrumptious sandwich made up of a whole grain English muffin topped with cage-free egg whites, turkey bacon, and reduced-fat cheddar cheese. The combination of the flavors from these ingredients create an absolute treat for your taste buds.

I find that the whole grain muffin paired with egg whites provides a protein-heavy and filling start to my day, while still maintaining a delightfully light texture. The turkey bacon adds a savory flavor, and the reduced-fat cheese is a great healthier alternative to other breakfast sandwich cheese options.

It tends to melt into the English muffin, providing a background flavor to the rest of the ingredients.

Healthy and Filling Components for Better Mornings

One of the reasons I keep coming back to this Starbucks sandwich is because of its healthier ingredient choices. For instance, the use of whole-grain English muffins provides more nutrients and fiber than regular white bread or other types of muffins.

The cage-free egg whites are a guilt-free choice, as they’re lower in calories and fat compared to regular eggs, while still being a substantial source of protein.

Additionally, I love the fact that the sandwich features turkey bacon, which generally has fewer calories and fat compared to regular bacon, yet still exudes a deliciously smoky taste. Lastly, the reduced-fat cheese ensures that I still get to enjoy the creamy goodness of cheese without comprising my healthy diet.

All of these ingredients contribute to an overall caloric count of 230 calories in this sandwich, making it a relatively healthier choice when it comes to fast-food breakfast options.

Here’s all the nutrition info:

  • Calories: 230
  • Calories from Fat: 50
  • Total Fat: 5g (6% DV)
  • Saturated Fat: 2.5g (13% DV)
  • Trans Fat: 0mg
  • Cholesterol: 20mg (7% DV)
  • Sodium: 560mg (24% DV)
  • Total Carbohydrates: 28g (10% DV)
  • Dietary Fiber: 3g (11% DV)
  • Sugars: 2g
  • Protein: 17g

A Great Complement to My Morning Latte Ritual

As someone who needs their caffeine fix in the morning, it’s essential for me to find a breakfast option that pairs well with my daily latte. The Starbucks Turkey Bacon Cheddar and Egg White Breakfast Sandwich offers a perfect balance of flavors when combined with the rich taste of a Starbucks latte.

Final Thoughts on the Starbucks Turkey Bacon Cheddar and Egg White Breakfast Sandwich

After trying out various fast breakfast options, I can confidently say that the Starbucks Turkey Bacon Cheddar and Egg White Breakfast Sandwich remains one of my go-to choices for a quick, tasty, and healthy morning meal. As a side note, my kids (ages 6, 3, and 2) all love it, too.

The combination of whole grains, egg whites, turkey bacon, and reduced-fat cheese provides a satisfying, protein-packed sandwich that trumps the unhealthy alternatives often found at fast food joints.

So, if you’re someone who’s pressed for time in the mornings but still want to prioritize your health and taste buds, I highly recommend giving this sandwich a try alongside your favorite Starbucks beverage.

Key Takeaways

  • Starbucks turkey bacon cheddar and egg white breakfast sandwich is a delicious and healthy meal choice.
  • It contains 230 calories, whole grains, egg whites, and turkey bacon.
  • It is very filling and protein-heavy.
  • It is easy to get and makes a great fast breakfast.
  • It pairs well with a latte.

Thomas Smith

Thomas Smith is a food and travel photographer and writer based in the San Francisco Bay Area. His photographic work routinely appears in publications including Food and Wine, Conde Nast Traveler, and the New York Times and his writing appears in IEEE Spectrum, SFGate, the Bold Italic and more. Smith holds a degree in Cognitive Science (Neuroscience) and Anthropology from the Johns Hopkins University.
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