Breakfast and Brunch Recipes

BLT Breakfast Sandwich

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Yield: 2 sandwiches


  • 1 ripe, small to medium tomato
  • 1 egg
  • 1 or 2 slices mozzarella or Swiss cheese
  • 2 strips bacon
  • 2 English muffins
  • Mayonnaise
  • Salt and pepper to taste


  1. Heat oven to 350 degrees F.
  2. Slice top off tomato and partially scoop out a hollow in the tomato about the size of an egg. Salt and pepper inside.
  3. Break egg into hollow of tomato. Place half the cheese on top of tomato so edges do not droop over sides of tomato. Place in ovenproof dish and bake, uncovered, for 30 to 45 minutes (depending upon size of tomato and egg used) or until egg is set throughout.
  4. Remove from oven and cool for 5 to 10 minutes.
  5. Slice tomato in half.
  6. Cut bacon slices in half and fry until crisp.
  7. Slice English muffin in half and toast. Lightly spread with mayonnaise, if desired.
  8. Build sandwich by placing baked tomato/egg, slice of cooked bacon and remaining cheese on muffin; salt and pepper to taste.

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