Whole30 Bacon Egg Cheese Sandwich
Elevate your breakfast game with this Whole30 Bacon Egg Cheese Sandwich—a grain-free, dairy-free spin on the classic morning staple that’s perfect for clean eating. Crispy thick-cut Whole30-compliant bacon, tender scrambled eggs, and creamy avocado spread are layered between crisp romaine lettuce leaves, offering a fresh and satisfying bite without the bread. Juicy tomato slices add a burst of flavor, while a hint of lemon juice and olive oil ensure the avocado spread is perfectly creamy and tangy. This quick and easy recipe, ready in just 25 minutes, is packed with protein and healthy fats, making it an ideal option for your Whole30 meal prep or a delicious grab-and-go breakfast.
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Recipe Information
Ingredients
- 4 slices Thick-cut Whole30 compliant bacon
- 4 large Eggs
- 8 large leaves Romaine lettuce leaves
- 1 medium Avocado
- 1 medium Tomato
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil
- 0.5 teaspoon Lemon juice
Instructions
Begin by cooking the bacon in a large skillet over medium heat until crispy, about 7-10 minutes. Turn occasionally. Once cooked, remove the bacon and drain on a paper towel-lined plate.
While the bacon is cooking, wash the romaine lettuce leaves and pat dry. Set aside.
Cut the avocado in half, remove the pit, and scoop the flesh into a small bowl. Add 0.5 teaspoon of lemon juice, 0.25 teaspoon of salt, and 0.25 teaspoon of black pepper. Mash with a fork until smooth to make avocado spread.
Slice the tomato into thin slices and set aside.
In a small bowl, whisk the eggs together with a pinch of salt and pepper. Heat a small non-stick skillet over medium heat and add 1 tablespoon of olive oil.
Pour the beaten eggs into the skillet, allowing them to cook without stirring for about 3-4 minutes until the bottom is set.
Carefully flip the eggs and cook for another 2-3 minutes until fully set. Once done, transfer to a plate and let cool slightly, then cut into manageable pieces that fit within the lettuce leaves.
To assemble the sandwiches: take two large lettuce leaves, spread a thick layer of the avocado mixture on each. Layer two slices of bacon, some cooked eggs, and tomato slices on top of the avocado spread.
Carefully fold the lettuce leaves over the filling to form a wrap. Repeat the process for the second serving.
Serve immediately while the eggs and bacon are still warm.
Nutrition Facts
Calories |
621 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.3 g | 65% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 428 mg | 143% | |
| Sodium | 1593 mg | 69% | |
| Total Carbohydrate | 15.0 g | 5% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 4.4 g | ||
| Protein | 34.9 g | 70% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 99 mg | 8% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1067 mg | 23% | |
*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.
