I know, I know, you probably don’t need a BLT recipe, but this breakfast sandwich recipe is the perfect spin on that classic sandwich we all love!
So. It’s October. The kids are in school. We’re all settling in to our routines. Life is back to normal.
Aaaaand, I find myself resorting to cereal for breakfast more often than I’d like to admit. My kids love the sugary kind that will rot their teeth. I don’t love it so much because it makes me feel like a bad mom when I serve it too many days in a row.
My kiddos need protein for breakfast. It keeps their bellies full and it helps them concentrate on their school work. And, most importantly, it stops them from asking me to take a break an hour after we start our school day (we homeschool!) to eat a second breakfast. I love second breakfast as much as the next guy, but not when I’m just trying to finish up our day’s work, you know?
So, I took everyone’s favorite sandwich – the BLT. And I made it all breakfasty with our favorite English muffins. I’ve been working with Thomas’ this year to share some fun and creative ways to use their products. Like these ants on a log bagels and my spicy chicken BLTs. Now I want to share my favorite way to enjoy breakfast!
Any day that starts with crispy edged English muffins slathered in cream cheese is going to be a good day. Especially when you top that with crispy bacon, buttery eggs, and juicy tomatoes. You could add a little baby spinach to these sandwiches to make them even healthier, but my kids only take their spinach in smoothies, so I left it out. Picky little things, aren’t they?
Also, feel free to eat these for lunch. Because bacon. And cream cheese. How could you not want them for every meal of the day?
This BLT recipe would also be great for brunch on my homemade biscuits!
- 12 slices bacon
- 1 tablespoon butter
- 6 large eggs
- 4 tablespoons cream cheese
- 4 thick slices tomato
- 4 Thomas' English Muffins
- Salt and pepper to taste
- Add the bacon to a large skillet over medium heat and fry until crisp. Drain on paper towels and set aside.
- Meanwhile, melt the butter in a medium saucepan over medium heat. Crack in the eggs and, using a wooden spoon, begin scrambling the eggs.
- Continue stirring over medium heat heat until the eggs are done to your liking. Turn off the heat and set aside. Salt and pepper the eggs, if desired.
- Split and toast the English muffins.
- Spread each half of the muffins with cream cheese. Sprinkle with salt and pepper.
- Top the bottom halves of the English muffins with scrambled eggs, then bacon, and then a slice of tomato. Place the top half of the English muffin on top.
- Serve immediately.