When people ask me what I’m best at cooking, it’s kind of hard to answer, not because I’m good at a lot of things, but because it’s a subjective question. What I’m good at cooking is what I like to eat the most, which is basically breakfast sandwiches. I love a delicious, cheesy breakfast sandwich in the morning and have made dozens of takes on them over the years. This BLT Breakfast Sandwich is kind of a mash-up between a classic bacon egg and cheese sandwich and a really good lunch BLT option.
I fell in love with the sandwich immediately and want it at least twice a week, especially when tomatoes are at their prime!
Need more breakfast sandwich ideas? Check out the full breakfast sandwich recipe list!
How to Make Bacon for Breakfast Sandwiches
Cooking the bacon for these sandwiches in a skillet might be a bit faster, but I like to bake the bacon so it stays in perfect, crispy strips and also you can cook the whole batch of bacon at once.
Bake the bacon in a 375˚F oven for 15-20 minutes. I recommend baking it on a sheet pan lined with foil or parchment paper for easier cleanup.
Be sure to use the classic cut bacon and not the thick cut bacon.
If you want to make the bacon in advance, then these BLT breakfast sandwiches are even faster to make. You can easily reheat the bacon in the microwave or in a skillet for a minute or two to bring it back to life out of the fridge.
Check out my full tutorial on baking bacon on Simply Recipes!
What kind of tomatoes work for breakfast sandwiches?
In short, the best tomatoes for these sandwiches is whatever is ripest and in season. This time of year (late summer), you can use pretty much anything. Slice them not too thick or thin and be sure to season the tomatoes with a little salt.
If it’s winter time and you are craving these, the best thing to do is buy the little grape tomatoes and dice them up for a bright, fresh tomato salad. That works well on these sandwiches as well.
Scrambled eggs vs. Fried eggs
For these sandwiches I slightly prefer cheesy scrambled eggs over fried eggs. I think they just hold together a bit better and make the sandwich easier to eat.
If you are a fried egg person though, it can absolutely work! Don’t let me stop you!
For me though, I make a fluffy scrambled egg on my griddle and dot it with cheddar cheese as it cooks so the cheese is in pockets. So yummy!
Try not to overcook these eggs. Fold them over a few times and make a rectangle of scrambled eggs and then they fit perfectly on the BLT Breakfast Sandwich!
Tips for making a great BLT Breakfast Sandwich
Here are some tips to make this sandwich really delicious!
- Use mayo on the bread. Trust me when I say that mayo makes a good breakfast sandwich. Spread liberally on both sides of the toast.
- Use good lettuce. Iceberg is not good for these sandwiches. Use butter lettuce.
- Don’t slice your tomatoes too thin or too thick. You want them to be a nice layer in the sandwich.
- Don’t overcook the eggs or they will be rubbery instead of fluffy!
Lastly, be sure to assemble the sandwich so the lettuce is next to the bread and the tomatoes are not next to the bread, which would result in really soggy bread.
Substitutions
Here are some substitution ideas for these sandwiches!
- Instead of mayo, use avocado.
- Substitute a favorite cheese instead of cheddar. Provolone or pepper jack is really good.
- Use heirloom tomatoes for some extra color and flavor.
- Instead of bacon, try sauteed mushrooms!
These are a favorite breakfast for me these days! Let me know if you try it out!
BLT Breakfast Sandwich
Ingredients
- 1 pound bacon, crispy
- 2 ripe tomatoes, sliced
- 1 head butter lettuce
- ½ cup mayonnaise
- 8 slices sandwich bread, toasted
- Salt and pepper
Cheesy Eggs:
- 4 large eggs, scrambled
- 4 ounces cheddar cheese
- 1 tablespoon butter
Instructions
- For the bacon, preheat oven to 375˚F. Lay out bacon on a baking sheet (lined with parchment or foil for easier clean-up. Bake the bacon for 15-20 minutes until it's crispy and browned. Remove bacon strips and let cool slightly.
- For scrambled eggs, mix eggs well to scramble them. Butter a griddle or skillet over medium heat. Once butter is melted, add eggs and softly scrambled. When eggs are half-done, add cheese and fold together until eggs are just cooked. Add warm eggs to sandwiches immediately.
- Making a sandwich: Toast bread and smear with mayo on both sides. Add lettuce to one side and tomatoes. Season tomatoes with salt and pepper. Top with bacon and cheesy eggs. Top with second piece of bread.
- Cut sandwich in half and serve while warm. You can also wrap up the sandwich in foil or parchment and eat on the go.
