Low Carb Sausage Egg and Cheese Sandwich
Start your morning off right with this flavorful and satisfying Low Carb Sausage Egg and Cheese Sandwich, a perfect option for a protein-packed breakfast without the carbs. Crafted with soft low-carb English muffins, juicy breakfast sausage patties, creamy scrambled eggs folded with melted cheddar cheese, and seasoned with a touch of parsley, salt, and pepper, every bite is brimming with comforting flavors. Easy to prepare in just 25 minutes, this recipe is ideal for busy mornings while keeping your macros in check. Toasted to perfection and layered with hearty goodness, these sandwiches are best served hot and make a delightful on-the-go breakfast or brunch option. Perfect for those sticking to keto or low-carb lifestyles, this wholesome breakfast sandwich takes simplicity to new heights with its decadent yet balanced ingredients.
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Recipe Information
Ingredients
- 2 low-carb English muffins
- 2 pieces breakfast sausage patties
- 2 large eggs
- 0.5 cups shredded cheddar cheese
- 1 tablespoon butter
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon dried parsley
Instructions
Preheat your oven or toaster oven to 350°F (175°C) to gently warm the low-carb English muffins.
In a non-stick skillet over medium-high heat, cook the sausage patties until they are cooked through and browned, about 4 to 5 minutes per side. Remove them from the skillet and set aside.
In a small bowl, crack the eggs and whisk them together with the salt, black pepper, and dried parsley until well combined.
Wipe the skillet clean and return to medium-low heat. Add butter to the skillet. Once melted and bubbling, pour in the egg mixture.
Let the eggs sit undisturbed for about 30 seconds then gently stir with a spatula while pulling the edges to the center, allowing uncooked egg to flow to the edges. Continue cooking until the eggs are softly set, around 3 minutes.
Sprinkle shredded cheddar cheese on top of the eggs, then fold the eggs in half over the cheese, allowing it to melt. Turn off the heat.
Slice the low-carb English muffins in half, and place them in the preheated oven or toaster oven for about 3 minutes until toasted.
To assemble the sandwiches, place a cooked sausage patty on the bottom half of each toasted muffin, followed by half of the cheesy scrambled eggs over the sausage.
Top each sandwich with the remaining half of the muffin. Serve immediately for a hot and wholesome breakfast.
Nutrition Facts
Calories |
988 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.7 g | 92% | |
| Saturated Fat | 31.5 g | 158% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 525 mg | 175% | |
| Sodium | 2307 mg | 100% | |
| Total Carbohydrate | 26.5 g | 10% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 2.1 g | ||
| Protein | 54.3 g | 109% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 607 mg | 47% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 471 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.
