Breakfast Blt Egg Sandwich Skinnytastestyle

Q: What's the best way to cook bacon for the breakfast BLT egg sandwich?

Baking bacon on a wire rack at 400°F (200°C) for 12–18 minutes gives even, hands-off crispness with minimal splatter; stovetop works too—start in a cold skillet and cook over medium for 8–12 minutes, turning occasionally. Drain on paper towels, and if you like extra flavor use a teaspoon of the reserved bacon fat to cook the eggs.

Q: How can I make a lighter or lower-sodium Breakfast BLT Egg Sandwich without losing flavour?

Swap regular bacon for turkey or center-cut bacon and use light mayo, plain Greek yogurt, or mashed avocado instead of full-fat mayo; using one whole egg plus extra whites reduces calories and saturated fat. Choose whole-grain bread for fibre, season tomatoes with lemon and smoked paprika or hot sauce for big flavour with less salt — these changes can drop the sandwich below the 330–380 kcal range listed.

Q: Which egg style works best for the Breakfast BLT Egg Sandwich and any pro tips for perfect eggs?

Over-easy or sunny-side-up with a runny yolk gives a rich, saucy element, while soft-scrambled offers a more uniform bite — choose based on texture you prefer. Cook eggs low and slow in a nonstick or cast-iron pan, season gently, and flip carefully if needed; add cheese in the last 30 seconds and cover the pan to melt, and use the bacon fat for extra savoury depth if desired.

Breakfast BLT Egg Sandwich My GoTo Easy Weekday Brunch

By Fia MartinezOctober 2, 2025

Jump to Recipe

4.43 (7 Ratings)

Table of Contents

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Quick Hook

Breakfast BLT Egg Sandwich - is my weekend obsession. Oh my gosh, it wakes me up instantly.
Crispy bacon, runny yolk, bright tomato steal the show.

Brief Overview

Born from the Classic Blt Sandwich in American diners.
This BLT with fried egg feels nostalgic and modern.

Difficulty is easy for most home cooks.
Prep time about 10 minutes.
Cook time 10 to 15 minutes.
Total time roughly 20– 25 minutes .

Yields four sandwiches with no fuss.
Serve with coffee or roasted potatoes.

Main Benefits

Eggs offer protein and lasting satiety.
One large egg contains about six grams protein.

Perfect for lazy weekend brunches.
Also great as weekday grab and-go breakfast.

This healthy breakfast sandwich recipe balances textures. Salt, fat, acid from lemon lift each bite.
Adapted from the Skinnytaste BLT egg sandwich idea.

I often make an Avocado BLT egg sandwich.
Mash avocado, add lime, and go.

This bacon egg and tomato sandwich beats takeout.
I recommend trying it if eating eggs everyday.

It hits that classic BLT sandwich nostalgia.
But adds a rich egg for extra comfort.

If you love a simple Blt Sandwich twist, try this.
It’s quick, forgiving, and kind to busy mornings.

I talk about Eating Eggs a lot.
Eating eggs builds easy, tasty breakfasts I crave.

Ready to build one?
Now onto the ingredients.

Ingredients & Equipment

I call this my go-to Breakfast BLT Egg Sandwich - adapted from Skinnytaste.
It wakes me up. It fills me up. It never lets me down.

Main Ingredients (by stage)

For the bacon

8 slices (8 oz / 225 g) center cut bacon.
Quality tip: choose thick cut. Look for even marbling.

For the eggs

4 large eggs (about 200 g) .
Quality tip: buy fresh, pasture raised if possible.

For the sandwich build

4 whole grain English muffins or 8 slices whole grain bread (340 450 g total) .
1 medium tomato (6 oz / 170 g) , thinly sliced. Ripe but firm.
4 large lettuce leaves (≈40 g) , romaine or butter lettuce.
4 tablespoons light mayo or Greek yogurt (60 g) , or 200 g mashed avocado for an Avocado BLT egg sandwich.
Optional: 2 teaspoons lemon juice (10 mL) , pinch smoked paprika.

I learned the hard way. Soggy tomatoes ruin a Classic Blt Sandwich. I now pat slices dry.

Seasoning Notes

Essential spice combos are simple. Salt and black pepper are enough. Add smoked paprika and a pinch of cayenne for kick.

Flavor enhancers: bacon fat, a squeeze of lemon, or a dab of Dijon. Aromatics like minced chives work well.

Quick swaps: mayo can be Greek yogurt. Bacon can be turkey bacon. Eggs can be whites only. These tweaks make this a Healthy breakfast sandwich recipe.

Equipment Needed

Essential tools only.

Oven sheet and wire rack, or a large skillet.
Nonstick skillet or cast iron pan for eggs.
Toaster or toaster oven.
Spatula, tongs, and a small bowl.
Paper towels for draining bacon.

Common household alternatives work fine. Use a cooling rack on foil if you lack a wire rack. A frying pan stands in for an oven for the bacon.

A mug can whisk eggs.

Fun fact: Eating Eggs everyday can boost morning protein intake.
Honestly, this Bacon egg and tomato sandwich has saved my rushed mornings.

It hits sweet, salty, and fresh notes every time. Try the Skinnytaste BLT egg sandwich twist once. You will smile.

Cooking Method

Breakfast Blt Egg Sandwich Skinnytastestyle presentation

Prep Steps

I always start with a solid mise en place. Slice 1 medium tomato and pat it dry. Lay out 8 slices bacon, 4 large eggs, 4 English muffins, lettuce, and 4 tablespoons mayo.

Have paper towels and a wire rack ready.

Quick tip: toast and mayo at the ready saves time. I learned this the hard way when my kitchen became chaos on a weekday morning.

Safety first: wash hands after handling raw bacon and eggs. Cook eggs to a safe internal temperature of 160° F ( 71° C) if you’re worried about food safety.

step-by-step Process

Preheat oven to 400° F ( 200° C) and bake bacon on a rack for 12– 18 minutes until crisp.
While bacon cooks, split and toast muffins until golden.
Heat a nonstick skillet over medium low. Fry eggs about 2– 3 minutes until whites set. For over easy, flip and cook 15 30 seconds more.
Season tomato slices lightly with salt. Mix 4 tbsp mayo with 2 teaspoons lemon juice if you like brightness.
On bottom muffin, spread mayo, layer lettuce, tomato, 2 bacon slices, and the egg.
Press gently and serve immediately.

Visual cues: bacon should be golden brown and crisp. Toast should be golden and slightly crunchy. Egg whites must be fully set. Runny yolks should coat the sandwich when you bite.

Pro Tips

Use leftover bacon fat for extra flavor when frying eggs. It tastes like heaven. Bake bacon for less splatter. Toast well to avoid a soggy sandwich trust me, soggy bread ruins everything.

Common mistakes to avoid: over salting, stacking wet tomato directly on toast, and assembling too far ahead. make-ahead option: cook bacon and toast muffins the night before.

Store bacon in the fridge and reheat quickly before serving.

I call this my go-to Breakfast BLT Egg Sandwich - adapted from Skinnytaste. It hits salty, fresh, and rich notes.

If you want variations, try a mashed avocado swap for mayo for an Avocado BLT egg sandwich or add melted cheddar for a cheesy twist.

Eggs are simple. They’re forgiving. Eating Eggs Everyday? This sandwich makes it worth it.

Recipe Notes

I made this Breakfast BLT Egg Sandwich - and fell in love.
Simple food, done right, hits harder than fancy fare.

Fun hook: diners list the Classic Blt Sandwich as a top comfort pick.

Serving Suggestions

Plate halves stacked at an angle. Keep the cut side visible.
Add a sprinkle of flaky salt on tomatoes.

It looks fancy. Sides: sweet potato hash or roasted fingerlings work well.
A simple mixed greens salad brightens the plate.

Beverages: strong coffee, cold pressed juice, or a small mimosa.
If you love the BLT with fried egg, serve it hot.

For a twist, try the Avocado BLT egg sandwich.

Storage Tips

Assemble sandwiches right before eating. Crunch is everything. Store cooked bacon in the fridge up to four days.
Eggs and cooked components last three to four days.

Freeze bacon only, not the sandwich. Texture suffers otherwise. To reheat, use an oven or toaster oven.
Reheat at 325° F for 8 10 minutes for best results.

Microwaves make the bread soggy. Avoid them when possible.

Variations

Swap bacon for turkey bacon to cut fat. Use egg whites or scramble for a lighter bite.
In summer, use ripe heirloom tomatoes.

They pop. In winter, try roasted tomatoes or a smear of pesto.
Make it a Bacon egg and tomato sandwich for extra tomato.

Add cheese under the egg for a melty upgrade.
This is a great Healthy breakfast sandwich recipe option.

It reads like a Skinnytaste BLT egg sandwich remix.

Nutrition Basics

Per sandwich: about 330 380 calories and 18 24g protein. Whole grain bread adds fiber and sustained energy.
Eggs give high-quality protein and vitamin D.

Tomatoes supply lycopene and vitamin C.
If you’re Eating Eggs or Eating Eggs Everyday, this fits.

Honestly, this sandwich has saved many rushed mornings.
Try it. Tweak it. Share it with someone you love.

Breakfast BLT Egg Sandwich Irresistible Classic BLT For Morning Bliss

Frequently Asked Questions

How can I stop my Breakfast BLT Egg Sandwich - from getting soggy?

Toast the bread well and pat tomato slices dry with a paper towel to reduce moisture transfer. Spread a thin layer of mayo or mashed avocado on the bread (and place lettuce between bread and tomato) to act as a moisture barrier, and assemble the sandwich just before serving or keep components separate if you need to make it ahead.

What's the best way to cook bacon for the breakfast BLT egg sandwich?

Baking bacon on a wire rack at 400°F (200°C) for 12 18 minutes gives even, hands off crispness with minimal splatter; stovetop works too start in a cold skillet and cook over medium for 8 12 minutes, turning occasionally.

Drain on paper towels, and if you like extra flavor use a teaspoon of the reserved bacon fat to cook the eggs.

Can I make Breakfast BLT Egg Sandwiches ahead of time and how should I store leftovers?

For meal prep, store components separately: bacon, cooked eggs, toasted bread, and sliced tomatoes/greens in airtight containers; assemble the sandwich when ready to eat. Cooked bacon and eggs keep 3 4 days in the fridge; if you do assemble early, eat the same day and reheat in a toaster oven or skillet to revive crunch avoid microwaving to prevent sogginess.

How can I make a lighter or lower sodium Breakfast BLT Egg Sandwich without losing flavour?

Swap regular bacon for turkey or center cut bacon and use light mayo, plain Greek yogurt, or mashed avocado instead of full fat mayo; using one whole egg plus extra whites reduces calories and saturated fat.

Choose whole grain bread for fibre, season tomatoes with lemon and smoked paprika or hot sauce for big flavour with less salt these changes can drop the sandwich below the 330 380 kcal range listed.

Which egg style works best for the Breakfast BLT Egg Sandwich and any pro tips for perfect eggs?

Over easy or sunny side-up with a runny yolk gives a rich, saucy element, while soft scrambled offers a more uniform bite choose based on texture you prefer. Cook eggs low and slow in a nonstick or cast iron pan, season gently, and flip carefully if needed; add cheese in the last 30 seconds and cover the pan to melt, and use the bacon fat for extra savoury depth if desired.

Breakfast Blt Egg Sandwich Skinnytastestyle

Breakfast BLT Egg Sandwich My GoTo Easy Weekday Brunch Recipe Card

0.0 / 5 (0 Review)

Preparation time:10 Mins

Cooking time:15 Mins

Servings:4 servings (4 sandwiches)

Ingredients:

8 slices center cut bacon (about 8 oz / 225 g) or 8 slices turkey bacon (about 6 8 oz / 170 225 g)
4 large eggs (200 g total) or 4 large eggs + 4 large egg whites for a lighter option
1 tablespoon olive oil or unsalted butter (15 mL) for cooking eggs (optional, if not using bacon fat)
Salt and black pepper, to taste
4 whole grain English muffins or 8 slices whole grain bread (about 12 16 oz / 340 450 g total bread)
1 medium tomato, sliced thinly (about 6 oz / 170 g)
4 large leaves romaine, butter lettuce, or baby greens (about 40 g)
4 tablespoons light mayonnaise or Greek yogurt (60 g) or 2 ripe avocados mashed (about 200 g) for avocado spread
Optional: 2 teaspoons lemon juice (10 mL), a pinch smoked paprika or hot sauce

Instructions:

Cook the bacon. Oven method (recommended): Preheat oven to 400°F (200°C). Arrange bacon in a single layer on a wire rack set over a rimmed baking sheet and bake 12 18 minutes until crisp. Drain on paper towels.
Stovetop bacon option: Lay bacon in a cold skillet and cook over medium heat 8 12 minutes, turning occasionally, until golden brown and crisp. Transfer to paper towels to drain.
Toast the bread: Split and toast English muffins or toast bread slices until golden and slightly crunchy to help prevent sogginess from the fillings.
Cook the eggs. For fried/over easy: Heat 1 tsp oil/butter or use leftover bacon fat in a nonstick skillet over medium low, crack eggs into skillet, season, cook until whites set (2 3 minutes); flip gently and cook 15 30 seconds more for runny yolk. For scrambled: Whisk eggs (and whites if using) with a pinch of salt, cook over low heat stirring slowly until soft curds form, about 3 4 minutes.
Prepare the spread and assemble: Mix light mayo or Greek yogurt with lemon juice and a pinch of smoked paprika (optional). On bottom half of toasted muffin/bread, spread about 1 tablespoon of the mayo, layer lettuce, lightly salted tomato slices, 2 slices bacon, then the egg. Spread remaining mayo on top bread and close the sandwich.
Finish and serve: Press gently to combine, cut in half if desired, and serve immediately. Optional: add hot sauce, extra pepper, or a slice of cheese and melt briefly if desired.