Breakfast | Dinner Ideas | Lunch Ideas

Breakfast Avocado BLT

August 14, 2015

Breakfast Avocado BLT

 

We try to have a night every week that is “egg” night, or meatless just to have a quicker meal option and to cut down on food costs.  Usually for us that’s Monday night.  Mondays are always busy around here.  I’m not sure why, but they tend to just be crazy.  So to have a dinner option that can be quick and inexpensive works for us.  This is a very regular item on the menu rotation.  The great thing about sandwiches is that everyone can make it how they like it.  For me, I like everything on mine so here is how I make my Breakfast BLT with peppered creamy mustard.  I used the Multi-Grain Seed Bread that I just made and it was delicious.  I don’t always have home made bread on hand, in fact usually I don’t.  I normally use a bagel thin to make this so that is an option for sure.  They usually have about 100 calories each and are pretty low carb.  They are great to keep on hand for an easy breakfast, lunch, or snack, and in this case dinner.

The thing that really makes this sandwich for me is the creamy peppered mustard spread.  So yummy!  I start by  mixing up the spread and then set it aside.

While I’m frying my eggs and bacon slices, I take what would be one slice on my homemade bread (they are pretty thick per serving) and slice it in half to make two thin slices of bread and get them toasted.  Or just pull out a bagel thin and pop it in the toaster.  When everything is cooked up, spread half of your sauce on one of the pieces of toast.  Put your fried egg on it, add your sliced tomato, sliced avocado, three half pieces of bacon, and your lettuce.  Spread the other half of your sauce on the top piece of toast and put it on top! That’s it.  Easy peasy. 🙂

Breakfast Avocado BLT

 

Breakfast Avocado BLT

Breakfast Avocado BLT

Yield: 1 sandwich

Breakfast Avocado BLT

Ingredients

  • 2 thin slices home made seed bread (recipe link above) or use a bagel thin
  • 1 large egg fried
  • 3 half slices bacon, pan fried
  • 3 slices avocado (about 25 grams)
  • 2 slices tomato
  • lettuce
  • for the creamy peppered mustard:
  • 1 T Kraft olive oil mayo
  • 1/2 T yellow mustard
  • lots of fresh ground pepper to taste
  • 1/4 t garlic salt

Instructions

  1. While I'm frying my eggs and bacon slices, I take what would be one slice of my homemade bread (they are pretty thick per serving) and slice it in half to make two thin slices of bread and get them toasted. Or just pull out a bagel thin and pop it in the toaster.
  2. When everything is cooked up, spread half of your sauce on one of the pieces of toast. Put your fried egg on it, add your sliced tomato, sliced avocado, three half pieces of bacon, and your lettuce. Spread the other half of your sauce on the top piece of toast and put it on top!

Notes

Macros for 1 sandwich using my home made bread: Calories 350; Carbs 26; Fat 21; Protein 16

Option: For more protein and less fat, use 6 T egg whites in place of whole egg.

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