Breakfast BLT Sandwich Recipe – NatashasKitchen .com

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This BLT sandwich is a 10. It’s epic; loaded with the good stuff (as you can see). Can you imagine yourself enjoying this Breakfast BLT Sandwich for breakfast or brunch tomorrow? I could see myself eating it now (11:00pm).

One of my Instagram pals, Lena, shared a pic of this sandwich and I knew I had to try it. I’m so glad I did. Lena, thank you so much for sharing this recipe. It was seriously the best sandwich I’ve ever had. Ever. I kid you not. I wouldn’t joke about this sandwich.

Ingredients for Breakfast BLT Sandwich (x4):

8 slices of bread
12 oz bacon
4 eggs
1 avocado
1 large tomato or sliced baby tomatoes
4 green lettuce leaves
Mayo or your favorite sandwich spread
S&P

Perfect Baked Bacon:

Line a rimmed cookie sheet with foil. Line a rack with bacon and place the rack over the lined cookie sheet.
Bake at 400˚F for 20 minutes. The rack allows for heat to circulate around the bacon, but I’ve made it without the rack and it was still great.

Prepping your Breakfast BLT Sandwich:

Sauté your eggs over medium heat with 1/2 Tbsp olive oil. Lightly season with S&P. I left the yolk untouched and didn’t flip them. I did put the lid on for 30 seconds in the end so the whites would be fully cooked. The yolk was still juicy.

Toast both sides of your bread until golden (we did this over a skillet with a little butter)

Here’s the BLT assembly line:

1. Spread mayo on one side of each bread slice.

2. One one half, add bacon, and egg. On the second half, ad lettuce, avocados, tomatoes and sprinkle lightly with S&P. Sandwich the two halves together and skewer with a toothpick for effect 🙂 Seriously this sandwich is awesome.

Breakfast BLT Sandwich

Author: Natasha of NatashasKitchen.com

Prep Time: 15 minutes mins

Cook Time: 20 minutes mins

Total Time: 35 minutes mins

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• Line a rimmed cookie sheet with foil. Line a rack with bacon and place the rack over the lined cookie sheet.

• Bake at 400˚F for 20 minutes. The rack allows for heat to circulate around the bacon, but I’ve made it without the rack and it was still great!

• Saute your eggs over medium heat with 1/2 Tbsp olive oil. Lightly season with S&P. I left the yolk untouched and didn’t flip them. I did put the lid on for 30 seconds in the end so the whites would be fully cooked. The yolk was still juicy.

• Toast both sides of your bread until golden (we did this over a skillet with a little butter)

• Spread mayo on one side of each bread slice.

• One one half, add bacon, and egg. On the second half, add lettuce, avocados, tomatoes and sprinkle lightly with S&P. Sandwich the two halves together and skewer with a toothpick for effect 🙂 Seriously this sandwich is awesome.