Turn a bacon, lettuce and tomato into a perfect brunch dish and you’ve got the BLT egg bake! Smoky bacon, fresh tomatoes and avocados are baked with eggs, then topped with an arugula and spinach salad.
BLT Egg Bake
Who doesn’t love BLT’s? And who doesn’t love brunch? Why not combine the two in a BLT egg bake? You’ve got salty bacon, fresh tomatoes and avocados baked with eggs, then topped with an arugula and spinach salad. It’s brunch perfection! (Gluten free and paleo too, if that interests you at all.)
The Details
To make this even better, the BLT egg bake is also a one pan meal! Once you fry the bacon, you’ll use that same pan to sauté your veggies. (Did you see I snuck some jalapeno into the veggie mix?Completely optional, but recommended.) Once they are softened, you’ll pour in your eggs, sprinkle the bacon and avocado on top and put it in the oven. It’s that easy.
I don’t add cheese to this egg bake, but you certainly could if you wanted to. That’s the great thing about egg bakes and frittatas, you can really add anything you like into them and it turns out great.
Once the eggs are set and out of the oven, toss your lettuce mixture with a drizzle of olive oil and either lemon juice or your favorite vinegar. I used arugula and spinach, but you could use a spring mix too. Top each slice of the egg bake with a little of the lettuce mix and you’ve got your BLT in an egg bake!
Let’s Brunch!
I made mine in a cast iron skillet (love my cast iron!), but you can also use a small pyrex dish or pie pan.
Disclaimer: any links to products in this post may be affiliate links. This means I would get a small commission if the product was purchased. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program. I only link to products I like and use myself, or are similar to what I use if the exact item isn’t available. Thank you!
Print
BLT Egg Bake
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Category: Breakfast
- Cuisine: American
Description
This is a great brunch dish!
Ingredients
- 1/2 pound thick cut bacon
- 1 tablespoon butter
- 1/2 cup diced onion, about half of a medium onion
- 1/2 cup diced tomatoes, about 2 Roma tomatoes
- 1 tablespoon minced jalapeno, about half of a jalapeno (optional)
- 1/2 of an avocado, diced
Egg Mixture
- 8–10 eggs, depending on the size of your pan. I used 8 eggs for a 10 inch pan.
- 1/2 cup half and half (or milk)
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon freshly ground pepper
Lettuce Mixture
- 1 cup arugula
- 1 cup baby spinach
- 2 teaspoons extra virgin olive oil
- 1/2 teaspoon lemon juice or vinegar of choice
- salt and pepper to taste
Instructions
- Preheat oven to 325 degrees.
- Fry bacon over medium heat until semi-crisp, remove from pan and drain on paper towels. When bacon is cool enough to handle, tear or chop into large, bite-size pieces.
- While the bacon is frying, combine the ingredients for the egg mixture into a large bowl – whisk together well.
- Pour off all but one tablespoon of the bacon fat from the pan. Add one tablespoon of butter to the pan (bacon fat + butter = delicious eggs). Once the butter has melted, add the diced onion to the pan and sauté for 5 minutes or so until softened.
- Add the diced tomatoes and minced jalapeno (if using) and sauté for another minute.
- Pour the egg mixture carefully and evenly into the pan. Sprinkle the bacon and avocado evenly over the eggs.
- Move the pan to the oven and bake for 20-25 minutes until the eggs are set. Remove from the oven and let rest for 5 minutes.
- Cut the egg bake into wedges and top each piece with some of the dressed lettuce mixture.
Keywords: egg bake, BLT, brunch recipe
