Tex-Mex Breakfast BLT Recipe
Discover a new, elevated way to prepare the classic BLT sandwich. Add avocado, chipotle aioli, and roasted tomatoes for a delicious breakfast BLT that everyone will love.
Servings: 4 Sandwiches
Calories: 834kcal
Ingredients
- 4 Eggs Cooked Over Easy or Over Hard
- 4 Bay's English Muffins Toasted
- 1 Cup Lettuce Chopped
- 4 Slices Bacon Cut in half and cooked
- 8 Slices Avocado
- 4 tbsp Chipotle Aioli
- 2 Roma Tomatoes
- 1/2 tbsp Olive Oil
- 1 tsp dried oregano
- 1 tsp salt
- 1 tsp black pepper
For the Chipotle Aioli
- 1/8 Cup Mayonnaise
- 1-2 tbsp Chipotle salsa canned
- 1 tsp paprika
- 1/2 tsp black pepper
Instructions
For the Chipotle Aioli
- Combine all of the ingredients and mix well.
For the Tex-Mex Breakfast BLT
- Preheat oven to 400 F. Slice the tomatoes to make about 8 thick slices and place on a baking sheet. Drizzle a small amount of olive oil on each slice and top with dried oregano, salt and pepper. Bake for about 10 minutes.
- Start by frying the egg, over hard or over easy depending on your preference.
- Cook the bacon and set aside.
- Form the BLT by putting the toasted English muffin on a plate and topping with the Chipotle Aioli. Next add the lettuce, the bacon, the roasted tomatoes, the avocado slices, and finally the fried egg.
Nutrition
Serving: 1Sandwich | Calories: 834kcal | Carbohydrates: 55g | Protein: 19g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 181mg | Sodium: 1170mg | Potassium: 1707mg | Fiber: 23g | Sugar: 4g | Vitamin A: 1480IU | Vitamin C: 34mg | Calcium: 100mg | Iron: 3.5mg
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