Keto Breakfast Sandwich
This Keto Breakfast Sandwich is my kind of morning magic. The kind of thing I throw together when I’m bleary-eyed, half awake, and already thinking about my to-do list. Soft, buttery low-carb English muffins hug those tender baked eggs, the cheese melts into these irresistible little pockets, and the whole thing smells so good it practically pulls me to the kitchen. Warm. Cozy. A little decadent.
Servings: 2
Calories: 188.8kcal
Ingredients
- 2 eggs
- 1 tablespoon heavy cream
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 low carb English muffins or 4 slices keto bread
- 2 tablespoons butter
- Optional toppings: tomato avocado, baby greens
Instructions
- Line a baking sheet with parchment paper and place in the oven. Preheat oven to 350° F. Coat 2 - 3 ½ inch egg rings with cooking spray.
- In a medium bowl whisk together the eggs and half and half. Season to taste with salt and pepper. Spread ½ tablespoon of butter on each of the English muffins or bread.
- Remove the warm pan from the oven, and place the egg rings on the baking sheet. Divide the egg mixture between the egg rings. Place the English muffins or bread on the baking sheet. Bake for 8 minutes. Add cheese to the English muffin tops and bake for 2 minutes longer, until melted. Remove from oven.
- Carefully remove the eggs from the egg rings and place on the English muffin (or bread) bottoms. Top with tomato, lettuce, and avocado. Top with the English muffin tops.
Notes
Important Note: Nutritional information does NOT include whatever keto bread you use to allow you to accurately calculate.
Nutrition
Calories: 188.8kcal | Carbohydrates: 0.54g | Protein: 5.88g | Fat: 18.25g | Saturated Fat: 10.29g | Polyunsaturated Fat: 1.39g | Monounsaturated Fat: 5.23g | Trans Fat: 0.48g | Cholesterol: 202.25mg | Sodium: 445.21mg | Potassium: 71.27mg | Sugar: 0.4g | Vitamin A: 697.71IU | Vitamin C: 0.04mg | Calcium: 33.13mg | Iron: 0.78mg