If you’re needing some low carb breakfast ideas, the keto avocado cheddar breakfast sandwich is for you! This delicious breakfast sandwich contains 26.75 grams of protein. The avocado of course provides the healthy fats. In place of bread, this keto sandwich uses cooked egg as the bread substitute. The best part to this keto breakfast recipe is that you can customize it. Choose different cheeses instead of cheddar cheese slices. One great option for protein is Canadian bacon or perhaps even a turkey sausage patty.
This low-carb breakfast sandwich is a great way to introduce keto meals to the whole family. With these simple ingredients you’ll make a some savory breakfast sandwich, the perfect size and better than any fast food.
Nutrition Information
Macros – per serving*
Calories: 496
Fat: 40.09g
Carbs: 7.92g
Net Carbs: 4.32g
Protein: 26.75g
*Source: HappyForks.com
Nutritional information provided for entertainment purposes only and should not be construed as medical guidance or advice. All information is based solely on results provided by HappyForks.com and is not guaranteed to be accurate.
This article contains affiliate links.
Ingredients
- 6 large eggs, separated
- 4 oz. cream cheese, room temperature
- ¼ teaspoon garlic powder
- Sea salt and black pepper, to taste
- 4 slices sharp cheddar cheese
- 1 large avocado, sliced
- ½ medium tomato, thinly sliced
- 12 thick-cut slices bacon, cooked crispy
Equipment
- Cutting board and knife
- Parchment paper or Silpat™ baking mat
- Large bowl
- Hand mixer
- Spatula
- Baking sheet
Instructions
- Preheat oven to 325ºF and line two large baking sheets with parchment paper or Silpat™ baking mats. Set aside.
- Add the 6 egg whites to the bowl of a stand-mixer or a large mixing bowl if using a hand mixer. Mix on high speed until stiff peaks form. Set aside.
- In a separate mixing bowl, whisk the cream cheese with 4 egg yolks and the garlic powder. (Reserve the remaining egg yolks for another use). Season with salt and black pepper, to taste, and stir to combine. Set aside.
- Working in batches, gently fold the whipped egg whites into the cream cheese mixture with a spatula just until the mixture is thoroughly combined. Do not overwork.
- Spoon approximately a quarter cup of the egg mixture on the prepared baking sheets to create 8 circles. Gently spread the mixture into one-half inch high circles, leaving some space between each circle. (The mounds will spread a bit while baking).
- Bake until the egg rounds become golden and fully set in the center, approximately 15-20 minutes.
- Remove from the oven and trim each egg round with the cookie cutter, if desired. Place a slice of cheese on four of the circles and return to the oven just until the cheese is melted, approximately 2 minutes.
- Remove baking sheet from oven and top each of the rounds with cheddar with 2-3 avocado slices, a thin slice of tomato, and one strip of bacon broken in half. Top with the remaining egg rounds and serve immediately with 2 additional strips of crispy bacon on the side. Enjoy!
Cooking Tips
- Use a 3 or 4” round cookie cutter to trim the egg rounds after baking.
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Keto Avocado Cheddar Breakfast Sandwich
If you're needing some low carb breakfast ideas, the keto avocado cheddar breakfast sandwich is for you! This delicious breakfast sandwich contains 26.75 grams of protein. The avocado of course provides the healthy fats. In place of bread, this keto sandwich uses cooked egg as the bread substitute. The best part to this keto breakfast recipe is that you can customize it. Choose different cheeses instead of cheddar cheese slices. One great option for protein is Canadian bacon or perhaps even a turkey sausage patty.
This low-carb breakfast sandwich is a great way to introduce keto meals to the whole family. With these simple ingredients you'll make a some savory breakfast sandwich, the perfect size and better than any fast food.
Nutrition Information Macros - per serving*Calories: 496
Fat: 40.09g
Carbs: 7.92g
Net Carbs: 4.32g
Protein: 26.75g
*Source: HappyForks.com
Nutritional information provided for entertainment purposes only and should not be construed as medical guidance or advice. All information is based solely on results provided by HappyForks.com and is not guaranteed to be accurate.
Ingredients
- 6 large eggs, separated
- 4 oz. cream cheese, room temperature
- ¼ teaspoon garlic powder
- Sea salt and black pepper, to taste
- 4 slices sharp cheddar cheese
- 1 large avocado, sliced
- ½ medium tomato, thinly sliced
- 12 thick-cut slices bacon, cooked crispy
Instructions
- Preheat oven to 325ºF and line two large baking sheets with parchment paper or Silpat™ baking mats. Set aside.
- Add the 6 egg whites to the bowl of a stand-mixer or a large mixing bowl if using a hand mixer. Mix on high speed until stiff peaks form. Set aside.
- In a separate mixing bowl, whisk the cream cheese with 4 egg yolks and the garlic powder. (Reserve the remaining egg yolks for another use). Season with salt and black pepper, to taste, and stir to combine. Set aside.
- Working in batches, gently fold the whipped egg whites into the cream cheese mixture with a spatula just until the mixture is thoroughly combined. Do not overwork.
- Spoon approximately a quarter cup of the egg mixture on the prepared baking sheets to create 8 circles. Gently spread the mixture into one-half inch high circles, leaving some space between each circle. (The mounds will spread a bit while baking).
- Bake until the egg rounds become golden and fully set in the center, approximately 15-20 minutes.
- Remove from the oven and trim each egg round with the cookie cutter, if desired. Place a slice of cheese on four of the circles and return to the oven just until the cheese is melted, approximately 2 minutes.
- Remove baking sheet from oven and top each of the rounds with cheddar with 2-3 avocado slices, a thin slice of tomato, and one strip of bacon broken in half. Top with the remaining egg rounds and serve immediately with 2 additional strips of crispy bacon on the side. Enjoy!
Notes
- Use a 3 or 4” round cookie cutter to trim the egg rounds after baking.