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A BLT on an English muffin on a wooden cutting board

Breakfast BLT

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!
Course Breakfast
Cuisine American
Keyword crowd pleasers, easy breakfast recipes, kid-friendly recipes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 sandwiches
Calories 613kcal


  • 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.


Calories: 613kcal | Carbohydrates: 32g | Protein: 24g | Fat: 42g | Saturated Fat: 15g | Cholesterol: 346mg | Sodium: 885mg | Potassium: 620mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1735IU | Vitamin C: 16.8mg | Calcium: 101mg | Iron: 2.5mg