Low Carb Classic Breakfast Sandwich
Start your day off right with this flavorful and guilt-free Low Carb Classic Breakfast Sandwich! This innovative recipe transforms a classic favorite into a keto-friendly delight by swapping traditional bread for homemade cauliflower flatbreads, combining low-carb ingredients like almond flour and cheddar cheese to create a wonderfully savory base. Layered with fluffy scrambled eggs, crispy bacon, and buttery goodness, these sandwiches are a protein-packed breakfast that's ideal for meal prepping or quick mornings. Ready in under an hour, this healthy spin on a classic sandwich is perfect for those following low-carb or ketogenic diets without sacrificing rich, satisfying flavors. Try this ingenious twist on breakfast and indulge in a wholesome, nourishing start to your day!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 medium head Cauliflower
- 3 large Eggs
- 0.5 cup Almond flour
- 0.5 cup Shredded cheddar cheese
- 4 Bacon slices
- 1 tablespoon Butter
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 teaspoon Baking powder
- 0.25 teaspoon Garlic powder
- Cooking spray
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Break the cauliflower into florets and use a food processor to pulse until it resembles rice.
Transfer the cauliflower rice to a clean, thin kitchen towel, wrap it up, and squeeze out all the excess moisture.
In a large bowl, mix the cauliflower rice, one egg, almond flour, shredded cheddar, salt, black pepper, and garlic powder until well combined.
Form the mixture into four even-sized flatbread rounds on the baking sheet.
Bake the cauliflower flatbreads in the preheated oven for 20 minutes or until golden brown and firm.
While the flatbreads are baking, cook the bacon in a frying pan over medium heat until crispy. Remove and drain on paper towels.
In the same pan, melt the butter, and whisk the remaining two eggs in a bowl. Pour the eggs into the pan and cook over low heat, stirring gently until scrambled.
Remove the flatbreads from the oven. Layer two flatbreads with scrambled eggs, two slices of bacon each, and top with another flatbread to create sandwiches.
Serve the breakfast sandwiches warm and enjoy your low-carb creation!
Nutrition Facts
Calories |
1106 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.4 g | 108% | |
| Saturated Fat | 30.5 g | 152% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 687 mg | 229% | |
| Sodium | 3471 mg | 151% | |
| Total Carbohydrate | 39.0 g | 14% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 11.3 g | ||
| Protein | 63.1 g | 126% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 703 mg | 54% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1797 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
