Whole30 Bagel with Egg and Bacon
Start your morning right with this Whole30 Bagel with Egg and Bacon, a wholesome and satisfying breakfast that is both delicious and entirely grain-free. Crafted from almond flour and arrowroot starch, these golden, homemade bagels are light yet satisfyingly chewy, making them the perfect base for a hearty sandwich. Layered with crisp lettuce, juicy tomato slices, savory bacon, and a perfectly cooked fried egg, this recipe delivers classic flavors with a health-conscious twist. Ready in under 40 minutes, it's a great meal prep option for busy mornings that aligns perfectly with Whole30 guidelines. Whether you're following a paleo lifestyle or just craving a healthier breakfast idea, this recipe will keep you fueled and energized all day.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Almond flour
- 1 tablespoon Arrowroot starch
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 2 whole Egg
- 2 tablespoons Extra virgin olive oil
- 4 slices Bacon
- 1 teaspoon Avocado oil
- 2 pieces Lettuce leaves
- 1 sliced Tomato
- 0.25 teaspoon Black pepper
- 1 teaspoon White vinegar
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, mix together the almond flour, arrowroot starch, baking soda, and salt.
Add one egg and the olive oil into the dry mixture and stir until smooth to form your bagel dough.
Divide the dough into two equal parts. Roll each part into a ball, then flatten slightly and press a finger through the center to form a ring.
Place the bagel shapes on a parchment-lined baking sheet and bake in the preheated oven for 12-15 minutes or until golden brown. Remove from oven and set aside to cool.
While the bagels are baking, cook the bacon in a skillet over medium heat until crispy. Transfer the bacon to a paper towel-lined plate to drain excess oil.
In the same skillet, add avocado oil and heat over medium-low heat. Add the remaining egg along with the white vinegar, carefully cracking it into the pan without breaking the yolk.
Cook the egg to your preferred doneness. For fried eggs, cover the skillet to cook the top of the egg, or flip the egg for an over-easy style. Season with black pepper.
To assemble, slice the cooled bagels in half horizontally. Place a piece of lettuce on the bottom half of each bagel, add slices of tomato, then place two bacon slices, and finally top with the cooked egg.
Place the other half of the bagel on top, and serve immediately. Enjoy your Whole30 compliant bagel with egg and bacon!
Nutrition Facts
Calories |
1222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.7 g | 136% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 424 mg | 141% | |
| Sodium | 2147 mg | 93% | |
| Total Carbohydrate | 38.3 g | 14% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 5.3 g | ||
| Protein | 43.7 g | 87% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 270 mg | 21% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 351 mg | 7% | |
*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.
