Paleo Classic Bacon Breakfast Sandwich
Start your day on a high note with this Paleo Classic Bacon Breakfast Sandwich—an irresistible, nutrient-packed spin on a breakfast staple! Crafted with almond and coconut flour buns, this sandwich is entirely grain-free, making it the perfect morning treat for those following a paleo lifestyle. Crispy bacon, creamy avocado, fresh tomato slices, and vibrant spinach or arugula come together in harmony, layered atop a golden baked bun and topped with your favorite style of egg. Ready in just 35 minutes, this sandwich blends wholesome ingredients with bold flavors, offering a hearty, energizing meal that’s both gluten-free and dairy-free. Perfect for a quick breakfast or a leisurely brunch, this paleo recipe will leave you satisfied and fueled for the day ahead.
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Recipe Information
Ingredients
- 1 cup almond flour
- 2 tablespoons coconut flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 4 large eggs
- 0.25 cup unsweetened almond milk
- 1 teaspoon apple cider vinegar
- 2 tablespoons ghee or coconut oil, melted
- 4 pieces bacon slices
- 1 sliced large avocados
- 1 sliced tomato
- 1 cup spinach or arugula
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, whisk together almond flour, coconut flour, baking powder, and salt.
In another bowl, beat 2 eggs and mix in the almond milk, apple cider vinegar, and melted ghee or coconut oil.
Combine the wet and dry ingredients and mix until a dough is formed. Let it sit for 5 minutes.
Divide the dough into four equal portions and shape them into circles, about 1/2 inch thick, on the baking sheet.
Bake in the preheated oven for 10-12 minutes or until the buns are cooked through and slightly golden. Let them cool.
While the buns are baking, cook the bacon in a skillet over medium heat until crispy. Remove and drain on a paper towel-lined plate.
In the same skillet, add the remaining two eggs and cook them to your desired doneness.
To assemble the sandwiches, slice each bun in half and layer the bottom half with a cooked egg, bacon slice, avocado, tomato slices, and a handful of spinach or arugula.
Top with the other half of the bun and serve immediately.
Nutrition Facts
Calories |
1655 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.6 g | 183% | |
| Saturated Fat | 39.1 g | 196% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 846 mg | 282% | |
| Sodium | 2919 mg | 127% | |
| Total Carbohydrate | 54.2 g | 20% | |
| Dietary Fiber | 30.6 g | 109% | |
| Total Sugars | 8.5 g | ||
| Protein | 64.4 g | 129% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 475 mg | 37% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1691 mg | 36% | |
*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.
