Tex-Mex Breakfast BLT Recipe

• servings: 4 servings
• active time: 10 minutes
• total time: 20 minutes

Ingredients

4 Eggs (Cooked Over Easy or Over Hard)

4 English Muffins (Toasted)

1 Cup Lettuce (Chopped)

4 Slices Bacon (Cut in half and cooked)

8 Slices Avocado

4 tbsp Chipotle Aioli

2 Roma Tomatoes

1/2 tbsp Olive Oil

1 tsp dried oregano

1 tsp salt

1 tsp black pepper

Directions

Preheat oven to 400 F. Slice the tomatoes to make about 8 thick slices and place on a baking sheet. Drizzle a small amount of olive oil on each slice and top with dried oregano, salt and pepper. Bake for about 10 minutes.

Start by frying the egg, over hard or over easy depending on your preference.

Cook the bacon and set aside.

Form the BLT by putting the toasted English muffin on a plate and topping with the Chipotle Aioli. Next add the lettuce, the bacon, the roasted tomatoes, the avocado slices, and finally the fried egg.

Nutrition

• Serving Size: 1 Sandwich
• Calories: 834 kcal
• Total Fat: 20 g
• Saturated Fat: 12 g
• Cholesterol: 181 mg
• Sodium: 1170 mg
• Total Carbohydrate: 55 g
• Dietary Fiber: 23 g
• Total Sugars: 4 g
• Protein: 19 g