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BLT Breakfast bowl with kale, bacon, avocado, tomato, and soft-boiled eggs

BLT Breakfast Bowls (Low Carb)

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  • Author: Chelsea Joy
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free


This straightforward BLT breakfast bowl makes a perfect, veggie-filled way to start the day. Skip the skimpy meals and sugary pastries for this bowl of morning fuel!


  • 4 rashers thick-cut bacon
  • 1 bunch kale, stemmed and roughly chopped
  • 1 large beefsteak tomato,sliced
  • 1 avocado, halved, seeded, and thinly sliced
  • 4 large eggs
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon sesame seeds


  1. Prepare the bacon. Heat a skillet over medium-high heat. Carefully add the bacon, cooking for 4-5 minutes on each side or until browned and crispy. Remove the skillet heat and use kitchen tongs to transfer the bacon to a paper towel-lined plate. Once cool enough to handle, reserve 1 tablespoon of the bacon fat in the skillet and discard the rest.
  2. Sauté the kale. Add the reserved bacon fat to the skillet and return to medium-high heat. Add the kale and sauté for 2-3 minutes, until softened slightly. Remove from heat.
  3. Soft-boil the eggs. Bring about 3 quarts of water to a gentle simmer in a medium pot. Using a slotted spoon or strainer, gently lower the eggs into the water. Cook for 6 minutes, then remove the eggs with a slotted spoon. Let cool enough to handle, then peel the eggs.
  4. Assemble the bowls. Divide the kale between two bowls. Top each bowl with bacon, tomato slices, and sliced avocado. Gently slice the soft-boiled eggs in half and add to the bowls, yolk-side up. Garnish with black pepper and sesame seeds and serve.