Paleo Classic Bacon and Egg Sandwich
Elevate your breakfast game with this Paleo Classic Bacon and Egg Sandwich, a delicious grain-free twist on the traditional favorite. Packed with crispy bacon, creamy mashed avocado, juicy tomato slices, and perfectly cooked sunny-side-up eggs, this sandwich delivers unbeatable flavor and nutrition in every bite. Wrapped in crisp romaine lettuce leaves instead of bread, it’s a low-carb, gluten-free, and dairy-free option perfect for Paleo enthusiasts and anyone seeking a wholesome start to the day. Quick and easy to prepare in just 25 minutes, this recipe is ideal when you want a satisfying yet healthy meal that doesn’t compromise on taste. Serve these sandwiches fresh, and enjoy a hearty breakfast or brunch packed with protein and vibrant textures!
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Recipe Information
Ingredients
- 4 slices bacon
- 2 large eggs
- 4 large romaine lettuce leaves
- 1 medium avocado
- 1 small tomato
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
Start by preparing the bacon. Heat a non-stick skillet over medium heat.
Add the bacon slices to the skillet and cook them until they are crispy, approximately 8-10 minutes, flipping occasionally. Once cooked, transfer the bacon to a plate lined with paper towels to drain the excess fat.
While the bacon is cooking, slice the avocado in half, remove the pit, and scoop out the flesh with a spoon. Place the avocado in a small bowl and mash it with a fork until smooth. Season the mashed avocado with salt and black pepper, then set aside.
Wash and slice the tomato into thin slices and set aside.
Once the bacon is done, use the same skillet, keeping some bacon fat in the pan. Add olive oil if needed to ensure the eggs don't stick.
Crack the eggs into the skillet and cook them sunny-side-up or to your preferred doneness. Season the eggs lightly with salt and pepper.
To assemble the sandwich, place two large romaine lettuce leaves on a flat surface for each sandwich, representing the 'bun'.
Spread half of the mashed avocado over one lettuce leaf.
Top the avocado with tomato slices, two slices of bacon, and one cooked egg.
Finish by placing another lettuce leaf on top to complete the sandwich.
Secure each sandwich with a toothpick or wrap it in parchment paper to hold it together, if needed.
Serve immediately and enjoy your Paleo Classic Bacon and Egg Sandwich!
Nutrition Facts
Calories |
704 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.1 g | 73% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 404 mg | 135% | |
| Sodium | 2153 mg | 94% | |
| Total Carbohydrate | 24.0 g | 9% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 9.3 g | ||
| Protein | 27.9 g | 56% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 104 mg | 8% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1285 mg | 27% | |
*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.
