Low Carb Breakfast Sandwich Recipe

Keto Breakfast Sandwich Healthy Recipes Blog

WebMar 3, 2024 · This keto breakfast sandwich is delicious, substantial, and filling. Breakfast may not be the most important meal of the day, but it's …

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1. Make the bread: place a tablespoon of butter in a microwave safe cereal bowl (bottom should measure about 3 inches). Microwave until melted, about 30 seconds. Allow to slightly cool. Using a fork, mix in one egg, 1 tablespoon coconut flour and 1/4 teaspoon baking powder. Microwave on high for 90 seconds. Allow to slightly cool, then carefully slice into two slices.
2. Cook the egg and toast the bread: Heat a nonstick skillet over medium heat. Spray with olive oil spray. Break one egg into the skillet (use a greased round egg mold if you want a round shape). Cook on both sides until done to your liking. Add the two slices of bread as well, lightly browning them on each side.
3. Assemble the breakfast sandwich: Place one slice of bread on a plate. Top with a slice of cheese, a slice of ham, and the fried egg. Place the second slice of bread on top. Serve immediately.

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Low Carb Breakfast Sandwich {Paleo, GF, Keto} Skinny …

WebJul 31, 2017 · Low Carb Breakfast Sandwich made in under 2 minutes in the microwave. Make them ahead of time & freeze, or make them …

1. Whisk together the egg and coconut oil in a small microwaveable bowl.
2. Add the almond flour, baking powder, salt and pepper and stir well until fully combined.
3. Microwave on high for 60 seconds. Check the consistency to see if the center is set. If not set, microwave another 30 seconds or until set.
4. Remove the sandwich from microwave and cool 2 minutes in the bowl until removing with a mini spatula and slicing in half.

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Low Carb Breakfast Sandwiches Julias Simply Southern

WebJan 17, 2019 · Delicious low carb muffin style breakfast sandwiches are ready in less than 10 minutes and perfect on the go. Low Carb and Keto …

1. Preheat oven to 375°F
2. Very lightly spray the slots being used on a muffin pan.
3. Add the milk to a liquid measuring cup then crack in the eggs. Beat together.
4. Evenly pour the egg mixture into 4 slots of the muffin pan and place into the oven. Bake 7-8 minutes until firm.

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