Low Carb Classic English Muffin with Egg and Cheese
Start your day on a deliciously healthy note with this **low carb classic English muffin with egg and cheese**—the perfect breakfast sandwich for keto enthusiasts and anyone seeking a guilt-free morning indulgence. Made with wholesome almond flour, cream cheese, and a dash of baking powder, this quick and easy recipe takes less than 10 minutes from prep to plate. The microwave technique ensures your low-carb English muffin is fluffy and satisfying in record time, while the skillet-cooked egg topped with cheddar cheese brings a hearty layer of flavor. Toasted to perfection and layered for ultimate comfort, this gluten-free breakfast delight is ideal for busy mornings or cozy weekends. Try it warm with a cup of coffee and savor the simplicity of homemade goodness!
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Recipe Information
Ingredients
- 3 tablespoons Almond flour
- 0.25 teaspoons Baking powder
- 0.125 teaspoons Salt
- 1 tablespoons Butter
- 2 large Egg
- 1 slice Cheddar cheese
- 1 tablespoons Cream cheese
- 1 teaspoons Olive oil
- 1 tablespoons Milk
Instructions
In a small microwave-safe bowl, mix together 3 tablespoons of almond flour, 0.25 teaspoon of baking powder, and 0.125 teaspoon of salt.
Add 1 tablespoon of melted butter, 1 egg, and 1 tablespoon of cream cheese to the dry ingredients. Mix well until all ingredients are combined to form a batter.
Microwave the mixture on high for 90 seconds to 2 minutes or until the English muffin is firm to the touch and set.
Let the English muffin cool slightly, then cut it in half horizontally.
Heat 1 teaspoon of olive oil in a small non-stick skillet over medium heat.
Crack the remaining egg into the skillet and cook for about 2 minutes, or until the whites are set but the yolk is still runny. Flip and cook for another 10 seconds for an over-easy egg.
Place a slice of cheddar cheese on the egg to melt slightly while it's still in the skillet.
Toast the English muffin halves in a toaster or toaster oven until golden brown.
Assemble the sandwich by placing the egg and cheese on one half of the toasted English muffin. Top with the other half and serve warm.
Nutrition Facts
Calories |
691 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.6 g | 80% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 508 mg | 169% | |
| Sodium | 952 mg | 41% | |
| Total Carbohydrate | 10.0 g | 4% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 2.2 g | ||
| Protein | 23.6 g | 47% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 226 mg | 17% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 257 mg | 5% | |
*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.
