Breakfast & Brunch Gluten Free

Avocado BLT Omelet

Name: Cheesy Pull-Apart Bread with Bacon
Prep time: 10 min
Total time: 20 min
Yield: 1
Ingredients: 2 slices Jones Dairy Farm Dry Aged Bacon; 1 heaping cup fresh baby spinach; 4 cherry tomatoes; 2 large eggs; kosher salt and ground black pepper; 1 tablespoon butter; 1/2 avocado, sliced

(2)

Serves

Prep Time

10 min

Total Time

20 min

Fresh Take on the Classic BLT Sandwich

This Avocado BLT Omelet is a fresh, flavorful take on the classic BLT sandwich. Made with fluffy eggs, crispy Jones bacon, juicy tomatoes, and creamy avocado, it’s a satisfying BLT recipe perfect for breakfast or brunch. Ready in just 20 minutes, it brings the best of bacon, lettuce, and tomato — plus a rich avocado upgrade — to your morning routine.

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Ingredients Directions

Ingredients

2 slices Jones Dairy Farm Dry Aged Bacon
1 heaping cup fresh baby spinach
4 cherry tomatoes
2 large eggs
kosher salt and ground black pepper
1 tablespoon butter
1/2 avocado, sliced

Directions

Cook bacon in 10-inch nonstick skillet, turning frequently, until crisp. Drain on paper towels and chop.
Remove all but 1 teaspoon bacon fat from skillet. Add spinach and cherry tomatoes and cook over medium heat until spinach is wilted and tomatoes are softened, about 1 minute. Remove and set aside. Wipe skillet clean.
Whisk eggs with pinch of kosher salt and black pepper.
Melt butter in skillet over medium high heat. Pour in eggs and cook for about 5 seconds. Lift cooked egg up around edges to allow uncooked egg to flow underneath, until omelet is set but top is still moist, about 2 minutes.
Arrange bacon, spinach, tomatoes and avocado on one half of omelet and carefully fold over. Reduce heat to low and cook an additional 1 to 2 minutes, or until cooked through. Transfer omelet to plate and serve immediately.