Low Carb Classic Egg Sandwich
Elevate your morning routine with this **Low Carb Classic Egg Sandwich**, a protein-packed twist on the traditional breakfast staple. This recipe replaces carb-heavy bread with fluffy, golden "cloud bread" rounds made from whipped egg whites and cream cheese, delivering all the satisfaction of a sandwich while staying light and gluten-free. Layered with a perfectly cooked egg, creamy mayonnaise blended with Dijon mustard, crisp lettuce, juicy tomato slices, and melted cheddar cheese, every bite is bursting with flavor and texture. Ready in just 25 minutes, this quick and healthy breakfast or brunch option is ideal for keto enthusiasts and anyone seeking delicious low-carb recipes. Serve fresh and enjoy a satisfying, guilt-free treat!
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Recipe Information
Ingredients
- 3 pieces Large eggs
- 3 tablespoons Cream cheese, softened
- 0.25 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 1 tablespoon Unsalted butter
- 2 tablespoons Mayonnaise
- 1 teaspoon Dijon mustard
- 2 slices Cheddar cheese, sliced
- 2 pieces Lettuce leaves
- 1 piece Tomato, thinly sliced
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Separate the eggs. Place the egg whites in a medium bowl and the yolks in a separate smaller bowl.
Add the cream cheese and baking powder to the bowl with the egg yolks. Mix until smooth and well combined.
Whip the egg whites with an electric mixer on high speed until stiff peaks form.
Gently fold the egg yolk mixture into the beaten egg whites, taking care not to deflate the whites.
Spoon the mixture onto the prepared baking sheet, forming 4 equal-sized rounds approximately 3-4 inches in diameter.
Bake in the preheated oven for about 12-15 minutes, or until the rounds are golden brown and set. Allow them to cool slightly before using.
While the bread is baking, heat a non-stick skillet over medium heat and add the butter.
Crack the remaining egg into the skillet. Cook to desired doneness, seasoning with half the salt and pepper. Set aside.
Mix the mayonnaise and Dijon mustard in a small bowl. Spread this mixture onto two of the cooled cloud bread rounds.
To assemble the sandwich, place a slice of cheddar cheese, the cooked egg, lettuce leaves, and tomato slices on top of the mayo-spread round.
Season the tomato slices with the remaining salt and pepper.
Top each sandwich with another cloud bread round to close. Serve immediately.
Nutrition Facts
Calories |
935 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.2 g | 108% | |
| Saturated Fat | 34.7 g | 174% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 727 mg | 242% | |
| Sodium | 2184 mg | 95% | |
| Total Carbohydrate | 15.4 g | 6% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 3.1 g | ||
| Protein | 35.5 g | 71% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 546 mg | 42% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 455 mg | 10% | |
*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.
