Paleo Egg and Cheese Muffin Sandwich
Start your morning on a healthy, hearty note with this Paleo Egg and Cheese Muffin Sandwich! Perfectly crafted for those embracing a paleo lifestyle, this recipe features fluffy almond flour muffins baked fresh in just minutes, paired with runny skillet-cooked eggs, creamy avocado slices, and melty dairy-free cheese. A touch of ghee and coconut milk adds richness and depth, while wholesome seasonings like sea salt and black pepper amplify the flavors. Gluten-free, grain-free, and dairy-free, these sandwiches are a deliciously satisfying way to fuel your day. Ready in under 30 minutes, they make an ideal quick breakfast or brunch option that’s packed with nourishing ingredients.
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Recipe Information
Ingredients
- 1 cup almond flour
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 4 large eggs
- 0.25 cup coconut milk
- 2 tablespoons coconut oil
- 1 tablespoon ghee
- 4 slices dairy-free cheese
- 1 medium avocado
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
Instructions
Preheat the oven to 350°F (175°C). Grease a muffin tin with a little coconut oil.
In a mixing bowl, combine the almond flour, baking powder, and salt.
In another bowl, whisk together two eggs and the coconut milk. Pour this mixture into the almond flour bowl and mix well to form a batter.
Spoon the batter evenly into four muffin cups, filling each about halfway. Bake for 10-12 minutes or until a toothpick inserted into the center comes out clean. Allow to cool for a few minutes before removing them from the tin.
Meanwhile, heat the ghee in a non-stick skillet over medium heat. Crack the remaining two eggs into the skillet, seasoning with sea salt and black pepper. Cook until the white is set but the yolk is still runny, or to your desired doneness.
Halve and pit the avocado, then slice it thinly.
To assemble the sandwiches, carefully slice the baked muffins in half horizontally. On the bottom half of each muffin, place a slice of the dairy-free cheese, followed by a cooked egg, avocado slices, and finally the top half of the muffin.
Serve immediately for the best texture and taste.
Nutrition Facts
Calories |
1765 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.9 g | 199% | |
| Saturated Fat | 65.0 g | 325% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 784 mg | 261% | |
| Sodium | 3306 mg | 144% | |
| Total Carbohydrate | 46.8 g | 17% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 9.3 g | ||
| Protein | 52.7 g | 105% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 942 mg | 72% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1105 mg | 24% | |
*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.
