BLT Breakfast Sandwich
A hearty and flavorful BLT-style breakfast sandwich with crispy bacon, creamy avocado, fresh tomatoes, and perfectly cooked eggs, perfect for a protein-packed morning meal. This easy-to-make sandwich is a satisfying choice for breakfast or brunch.
COOK TIME: 20 minutes
PREP TIME: 10 minutes
SERVINGS: 4
INGREDIENTS
8 slices bread
12 oz bacon
4 large eggs
1 avocado, pitted and sliced
1 large tomato, sliced or 6–8 baby tomatoes, halved
4 green lettuce leaves
2 Tbsp mayonnaise or your favorite sandwich spread
Salt and pepper, to taste
1/2 Tbsp olive oil
INSTRUCTIONS
Preheat oven to 400˚F. Line a rimmed cookie sheet with foil. Place a rack on top of the cookie sheet and arrange the bacon slices on the rack. Bake for 20 minutes until bacon is crispy and fully cooked. Remove from oven and drain on paper towels.
Heat 1/2 Tbsp olive oil in a skillet over medium heat. Crack the eggs into the pan and lightly season with salt and pepper. Cook until whites are fully set but yolks remain slightly runny, covering with a lid for 30 seconds at the end. Do not flip the eggs.
Toast bread slices in a skillet or toaster until golden brown on both sides. Spread mayonnaise evenly on one side of each bread slice.
Assemble sandwiches: On half of the bread slices, layer bacon and cooked eggs. On the other half, layer lettuce, avocado slices, and tomato slices. Lightly season with salt and pepper.
Close the sandwiches and secure with a toothpick if desired. Serve immediately while warm.
Storage: Store leftover bacon in an airtight container in the refrigerator for up to 4 days. Toasted bread sandwiches are best eaten immediately; eggs should not be stored once cooked inside a sandwich.
Ingredient Substitutions:
Bacon: Use turkey bacon or plant-based bacon for a lower-fat option.
Eggs: Use egg whites or scrambled tofu for a vegan-friendly alternative (ensure safe cooking).
Disclaimer: Ensure bacon and eggs are fully cooked to a safe internal temperature to prevent foodborne illness.