BLT Breakfast Bowl: A Fresh Morning Twist on a Classic Favorite
This BLT breakfast bowl is a protein-packed, low-carb twist on the classic sandwich—featuring crispy bacon, runny eggs, fresh spinach, and creamy avocado layered into a hearty bowl you can make ahead or enjoy hot off the skillet. Ideal for keto, Whole30, gluten-free, or clean-eating lifestyles, it’s a savory breakfast you’ll crave again and again.
Ingredients
Main Ingredients
- 4 slices of thick-cut bacon
- 4 large eggs
- 1 cup cherry tomatoes halved
- 2 cups fresh baby spinach
- 1 ripe avocado sliced
- 1 tbsp olive oil or avocado oil
- Salt and pepper to taste
Optional Add-Ins
- Everything bagel seasoning for garnish
- Chopped green onion
- Crumbled feta or goat cheese
- Fresh herbs like dill or parsley
Instructions
- Step 1: Cook the BaconIn a skillet over medium heat, cook the bacon until crisp. Transfer to a paper towel-lined plate. Once cooled, chop into bite-sized pieces.
- Step 2: Wilt the SpinachIn the same skillet with a bit of bacon grease or olive oil, sauté spinach for about 1 minute until just wilted. Remove from heat.
- Step 3: Cook the EggsScramble, poach, or soft-fry the eggs to your liking. I love soft-fried with a runny yolk—it makes the whole bowl feel saucy and decadent.
- Step 4: Assemble Your BowlIn a serving bowl, layer the sautéed spinach, chopped bacon, cherry tomatoes, eggs, and sliced avocado. Sprinkle with salt, pepper, and any desired garnishes.
Notes
Secret Tips for the Perfect BLT Breakfast Bowl
- Bake Your Bacon for Less Mess and Perfect Crispiness: Skip the stovetop splatter—bake your bacon on a wire rack over a sheet pan at 400°F. This method gives you evenly crispy strips and drains off excess fat, making the bowl lighter and cleaner to assemble.
- Massage Your Spinach Before Cooking: If using baby spinach, give it a quick massage with a drop of olive oil before tossing it into the pan. It wilts faster and tastes smoother in the final bowl.
- Use Soft-Boiled Eggs for Meal Prep: Poached and fried eggs don’t reheat well, but soft-boiled eggs with a jammy center are perfect for storing in the fridge and slicing fresh into your bowl throughout the week.
- Salt the Tomatoes First: Lightly salting your halved cherry tomatoes and letting them sit for 5 minutes draws out excess water, concentrating their flavor and preventing sogginess in the bowl.
- Pre-Slice Avocados and Store Smart: Store avocado slices in an airtight container with a squeeze of lemon or lime and a bit of olive oil—they’ll stay fresh and vibrant for up to 2 days without browning.
- Layer Warm to Cold: When assembling the bowl, layer warm ingredients like spinach and eggs on the bottom, then top with bacon, avocado, and tomatoes. This helps preserve texture and keeps delicate toppings from getting overcooked or soggy.
- Add a Flavor-Boosting Drizzle: A light drizzle of lemon juice, hot sauce, or garlic-infused olive oil over the top right before serving brings all the ingredients together with a fresh punch of acidity or heat.