Low Carb Egg and Cheese Muffin Sandwich
Start your day right with this flavorful *Low Carb Egg and Cheese Muffin Sandwich*, a deliciously satisfying alternative to traditional breakfast sandwiches! Made with almond flour, cream cheese, and melted cheddar nestled between fluffy, microwave-friendly muffins, this recipe is keto-friendly and packed with protein to keep you energized. The muffins come together in minutes, making it a convenient option for busy mornings, while the savory combination of over-easy eggs and gooey cheese elevates the flavor profile. Perfectly portioned for two, this homemade breakfast essential balances nutrition with indulgence, making it ideal for those following a low-carb lifestyle. Whether you're meal prepping or enjoying it fresh off the skillet, this wholesome recipe guarantees a quick, hearty, and guilt-free morning treat!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 tablespoons Almond flour
- 0.5 teaspoon Baking powder
- 0.25 teaspoon Salt
- 3 large Eggs
- 2 tablespoons Full-fat cream cheese
- 1 tablespoon Unsalted butter
- 2 slices Cheddar cheese, sliced
- 1 teaspoon Olive oil
Instructions
Preheat your oven to 375°F (190°C) and grease two ramekins with a bit of butter or olive oil.
In a medium bowl, combine 2 tablespoons of almond flour, 1/4 teaspoon of baking powder, and a pinch of salt. Mix well.
Add 1 egg and 1 tablespoon of cream cheese to the dry ingredients and whisk until smooth.
Divide the batter evenly between the two greased ramekins and smooth the tops with a spoon.
Microwave each ramekin separately for about 90 seconds, or until the muffin is set and pulls away from the sides slightly. Alternatively, bake in the preheated oven for 10 minutes.
Once cooked, carefully remove the muffin from each ramekin and slice horizontally to create two halves per muffin.
In a non-stick skillet, heat 1 teaspoon of olive oil over medium heat.
Crack the remaining 2 eggs into the skillet, season with a pinch of salt, and cook until the whites are set but the yolk remains slightly runny, about 3 minutes. If desired, flip and cook for an additional 30 seconds for over-easy eggs.
Place a slice of cheddar cheese on top of each egg while still in the skillet, allowing the cheese to melt slightly.
To assemble, place a cheese-topped egg between two muffin halves. Press gently to secure. Repeat for the second sandwich.
Serve immediately and enjoy your delicious low-carb egg and cheese muffin sandwich!
Nutrition Facts
Calories |
915 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.5 g | 104% | |
| Saturated Fat | 33.0 g | 165% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 682 mg | 227% | |
| Sodium | 1475 mg | 64% | |
| Total Carbohydrate | 9.4 g | 3% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 2.8 g | ||
| Protein | 40.0 g | 80% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 572 mg | 44% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 296 mg | 6% | |
*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.
