Paleo Breakfast Biscuit Sandwich
Kickstart your morning with a hearty, Paleo-friendly Breakfast Biscuit Sandwich that’s bursting with flavor and satisfying textures. Featuring fluffy almond flour biscuits and rich layers of creamy avocado, crispy bacon, and perfectly fried eggs, this recipe is a wholesome twist on the classic breakfast sandwich. Made with nutrient-dense ingredients like tapioca flour, coconut oil, and ghee, each bite delivers a blend of savory goodness while staying true to Paleo guidelines. Quick to prepare and ideal for meal prep, these grain-free sandwiches are perfect for busy mornings or leisurely brunches. Whether you're following a Paleo diet or just craving a delicious, healthier breakfast option, this recipe is sure to delight!
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Recipe Information
Ingredients
- 1.5 cups almond flour
- 0.25 cup tapioca flour
- 1 teaspoon baking powder
- 0.5 teaspoon sea salt
- 0.25 cup coconut oil, melted
- 2 large egg
- 2 tablespoons unsweetened almond milk
- 4 pieces bacon strips
- 1 whole avocado
- 1 teaspoon lemon juice
- 4 large egg for sandwich
- 0.25 teaspoon black pepper
- 2 tablespoons ghee or coconut oil
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, combine almond flour, tapioca flour, baking powder, and sea salt. Mix well.
In a small bowl, whisk together the melted coconut oil, 1 large egg, and almond milk.
Pour the wet ingredients into the dry mixture and stir until a dough forms.
Divide the dough into 4 portions and shape each into a biscuit about 2-3 inches in diameter. Place biscuits on the prepared baking sheet.
Bake the biscuits in the preheated oven for 15-20 minutes or until golden brown and cooked through. Set aside to cool.
While the biscuits are baking, cook the bacon in a skillet over medium heat until crispy. Transfer to a paper towel-lined plate.
In a small bowl, mash the avocado with a fork and mix in the lemon juice and black pepper. Set aside.
In the same skillet used for the bacon, add 1 tablespoon of ghee or coconut oil. Fry the remaining 4 eggs to your desired doneness.
To assemble, slice each biscuit in half. Spread a generous amount of avocado mixture on the bottom half of the biscuit.
Top the avocado with a fried egg, followed by a strip of bacon (cut bacon to fit if necessary).
Place the top half of the biscuit on the sandwich and serve immediately.
Nutrition Facts
Calories |
2808 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 247.9 g | 318% | |
| Saturated Fat | 93.2 g | 466% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1380 mg | 460% | |
| Sodium | 2566 mg | 112% | |
| Total Carbohydrate | 84.6 g | 31% | |
| Dietary Fiber | 31.9 g | 114% | |
| Total Sugars | 10.2 g | ||
| Protein | 93.3 g | 187% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 629 mg | 48% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 2788 mg | 59% | |
*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.
