Go Back
+ servings
Tex Mex Breakfast BLT ready to eat
Save Recipe Print Recipe Pin Recipe
5 from 1 vote

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. 

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Breakfast
Cuisine: American, Tex-Mex
Keyword: BLT
Servings: 4 Sandwiches
Calories: 834kcal


  • 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


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.


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
Tried this recipe?Mention @mylatinatable or tag #mylatinatable!