These Breakfast BLTs are a fun twist on the beloved sandwich. A toasted English muffin topped with peppery arugula, candied bacon, oven-roasted tomatoes and finished off with a fried egg and snipped chives.

Breakfast BLTs

In summertime, we make BLTs all.the.time.

Open face, with turkey lunch meat or grilled chicken breast, or sandwiched between toasted sourdough bread. I always like to add a little mayo or mashed avocado, crisp lettuce, garden tomatoes, thinly sliced onion, sharp cheddar and of course pickles. And of course bacon. It’s basically an art form at this point.

With that said, I’ve extended our love for BLTs to include breakfast.

Breakfast BLTs

Toasted English muffin is slathered with mayo (or in my case chipotle mayo) and topped with arugula, espresso candied bacon, roasted tomatoes with a fried egg on top. It doesn’t get much better than this!

ingredients for Breakfast BLTs

To Make These Breakfast BLT’s You Will Need:

  • roma tomatoesRoma tomatoes are flavorful, have fewer seeds and tend to be less acidic.
  • olive oilAdds moisture and rich flavor while roasting.
  • fresh thymeOr substitute with dried.
  • kosher saltHelps enhance the flavor of the tomatoes.
  • freshly ground black pepperAdds some subtle bite and flavor.
  • eggsFried or poached eggs work well for this recipe.
  • english muffinsI’ve been testing homemade English muffin recipes and have yet to find one that has the nooks and crannies I desire.
  • mayoUse regular or chipotle is also delicious!
  • baby arugulaLends delicious peppery flavor.
  • baconI like to use this espresso candied bacon, but regular thick-cut bacon works too! I have this already made and ready to go before starting the tomatoes.

tomato halves

Preheat your oven to 400°F (or 200°C).

Line a rimmed baking sheet with parchment paper. Cut 4 Roma tomatoes in half and place, cut side facing up, on the pan.

drizzle with oil, salt and pepper and thyme

The oven-roasted tomatoes are surprisingly the show stopper of this hearty rustic breakfast. Simply drizzle the tomato halves with olive oil, season with kosher salt and pepper and strip the leaves from a few fresh thyme sprigs and sprinkle over top.

roasted tomatoes

Place the pan on the middle rack of your preheated oven to roast for 30 minutes. The smell alone makes me want to eat them off the pan. So, so good.

toasted English muffin with spicy mayo and arugula

Toast your English muffins, smear each half with chipotle mayo (or mayo of your choice) and top with some baby arugula.

top with roasted tomatoes

Top with a few slices of bacon and 2 roasted tomato halves.

fry eggs

Lastly fry up some eggs in a skillet with a little butter and season with salt and pepper.

top with fried egg

And place it on top.

Breakfast BLTs

Lastly, I add a little snipped chives because I have them growing in my garden this time of year.

Breakfast BLTs

Grab a fork and knife and pop the yolk before devouring.

Breakfast BLTs

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Breakfast BLTs

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Breakfast BLTs

Breakfast BLTs
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Yield: 4 servings

Breakfast BLT's

These Breakfast BLTs are a fun twist on the beloved sandwich. A toasted English muffin topped with peppery arugula, candied bacon, oven-roasted tomatoes and finished off with a fried egg and snipped chives.

Ingredients

FOR THE TOMATOES:

  • 4 roma tomatoes, halved lengthwise
  • olive oil
  • 1 teaspoon thyme leaves
  • kosher salt
  • freshly ground black pepper

FOR THE BLTs.

  • 2 whole English muffins, split and toasted
  • 4 tablespoons spicy mayo, or mayo of your choice
  • 1 cup baby arugula
  • 8 slices espresso candied bacon, or use regular thick-cut applewood bacon
  • 4 large eggs, fried or poached
  • snipped chives, for serving (optional)

Instructions 

MAKE THE TOMATOES:

  • Preheat your oven to 400℉ (or 200℃).
    Line a rimmed baking sheet with parchement.
  • Arrange the tomatoes, cut side facing up, onto a rimmed metal baking sheet. Drizzle with a little oil and season with thyme, salt and freshly ground black pepper.
  • Roast for 30 minutes on the middle rack of your preheated oven or until the tomatoes are tender and have shrunken in size. Remove the pan from the oven and set aside.

BUILD THE BLTs:

  • Toast your English muffins, spread each half with chipotle mayo (or mayo of your choice) and top with some baby arugula.
    Top each half with 2 pieces of cooked bacon (cut in half to fit), 2 roasted tomato halves and top with a fried egg and some snipped chives.
Serving: 1sandwich, Calories: 510kcal, Carbohydrates: 41g, Protein: 13g, Fat: 33g, Saturated Fat: 9g, Polyunsaturated Fat: 10g, Monounsaturated Fat: 12g, Trans Fat: 0.1g, Cholesterol: 221mg, Sodium: 473mg, Potassium: 429mg, Fiber: 1g, Sugar: 38g, Vitamin A: 1030IU, Vitamin C: 10mg, Calcium: 82mg, Iron: 2mg

This recipe was originally posted on September 11, 2013 and has been updated with clear and concise instructions, new photography and helpful information.