Best Blt Bacon Bowls Recipes

BLT IN A BOWL

BLT in a Bowl image

Make and share this BLT in a Bowl recipe from Food.com.

Provided by Dana-MMH

Categories Very Low Carbs

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1/2 lb bacon, cut crosswise into 1-inch pieces
4 tablespoons lemon juice
1 clove garlic, crushed and peeled
3/4 cup vegetable oil
1 head iceberg lettuce
romaine lettuce (I use the same amount of romaine as I do iceberg)
1 pint cherry tomatoes, halved
1/2 lb mild cheddar cheese
1/2 cup grated parmesan cheese (optional)
1/2 cup toasted slivered almonds (optional)
1/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

Cook bacon until crisp, set aside.
In a small bowl, combine the lemon juice and garlic.
Beating with a fork, add the oil in a slow steady stream and beat until well blended, set aside.
Gather the lettuce leaves into stacks and cut crosswise into 1/2 inch wide shreds.
Place lettuce in a large salad bowl, add the bacon, tomatoes, cheeses and almonds, toss to combine.
Beat the dressing to recombine, then remove any discard garlic.
Add dressing to salad and toss, add salt and pepper.
Serve with Italian bread on the side.

BLT QUINOA BOWLS

BLT Quinoa Bowls image

I absolutely love a BLT with sliced avocado and an egg. Recently, I've been trying out grain bowls, and I thought the flavors of my favorite sandwich would work really well. My family agreed! -Elisabeth Larsen, Pleasant Grove, Utah

Provided by Taste of Home

Categories Brunch Lunch

Time 35m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

1 cup quinoa, rinsed
4 tablespoons olive oil, divided
2 tablespoons minced fresh basil
2 tablespoons white wine vinegar, divided
1 tablespoon lemon juice
4 large eggs
8 ounces cherry tomatoes
3 cups fresh arugula
1 small ripe avocado, peeled and sliced
4 bacon strips, cooked and crumbled

Steps:

Prepare quinoa according to package directions. Combine 3 tablespoons olive oil, basil, 1 tablespoon vinegar and lemon juice. Add to cooked quinoa; stir to combine., Place 2-3 in. of water in a large skillet with high sides; add remaining vinegar. Bring to a boil; adjust heat to maintain a gentle simmer. Break 1 cold egg at a time into a small cup; holding cup close to surface of water, slip egg into water. Cook, uncovered, until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Using a slotted spoon, lift eggs out of water. Keep warm., In a large skillet, heat remaining oil over medium heat. Cook tomatoes until they begin to release their juices, 8-10 minutes. Add arugula; cook and stir just until arugula is wilted, 1-2 minutes., To serve, divide quinoa evenly among 4 bowls. Add cherry tomatoes, arugula, avocado slices and crumbled bacon. Top each with a poached egg.

Nutrition Facts : Calories 446 calories, Fat 28g fat (5g saturated fat), Cholesterol 194mg cholesterol, Sodium 228mg sodium, Carbohydrate 33g carbohydrate (2g sugars, Fiber 6g fiber), Protein 17g protein.

EXTRA-CRISPY BLT

Extra-Crispy BLT image

Using wavy, thin-cut bacon in a BLT is kind of like putting potato chips in your sandwich: It adds salt and a satisfying crunch when you take a bite. Cook the bacon in the oven (the fastest way to evenly cook a batch), then layer the slices irregularly for more air and optimal texture. Use equal portions of bacon and tomato for a nice balance of crisp and soft, salty and sweet. Thinly sliced iceberg lettuce goes in between the two for freshness and even more crunch, and it helps keep the tomatoes from dampening the bacon. While these steps seem small, together they are the keys to the BLT of your summertime dreams.

Provided by Ali Slagle

Categories sandwiches, main course

Time 35m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 pound thin-cut bacon, halved crosswise
8 (1/4-inch-thick) slices of large, ripe tomatoes (such as beefsteak, from about 2 12-ounce tomatoes)
Kosher salt and black pepper
1 small head iceberg lettuce
8 slices airy white bread (such as sandwich bread, pain de mie or milk bread)
Mayonnaise and/or Dijon mustard

Steps:

Heat the oven to 400 degrees. Line a sheet pan with foil, including up the sides. Arrange the bacon in a single layer on the lined sheet pan, overlapping pieces slightly, if necessary, to fit them all on the pan. Transfer to the oven and cook, without flipping, until deep golden brown and curling in spots, 15 to 25 minutes. (You can put the bacon in as the oven heats up; it will help the fat render.) Transfer the cooked bacon to a paper towel-lined plate. (You can fold and curl the pieces onto the plate; this will add more texture to the final sandwich.)
Meanwhile, season the tomatoes with salt and pepper. Cut four 1/4-inch-thick slabs of the iceberg lettuce crosswise. (Make a wedge salad with the rest.) Toast the bread in the toaster or directly on an empty rack in the oven, flipping halfway through.
Spread one side of the toasted bread with mayonnaise and/or mustard. Add 2 slices of tomato to half the bread slices. Top with one slab of lettuce, then add the bacon. It will be tricky to lay the bacon flat, and that's good. Arrange them irregularly, so there are pockets of air between the slices.
Top with the remaining slices of bread. Press down slightly, cut in half and eat right away.