Whole30 Breakfast Biscuit Sandwich
Kickstart your morning with this hearty and wholesome Whole30 Breakfast Biscuit Sandwich, a flavor-packed recipe that’s perfect for those following a clean eating lifestyle. This gluten-free delight features homemade almond and coconut flour biscuits baked to golden perfection, stacked with creamy avocado, juicy tomato slices, fresh spinach, and a protein-rich egg omelet. With just 40 minutes from prep to plate, this meal delivers both convenience and nutrition—ideal for busy mornings. Whether you’re embracing Whole30 or simply craving a healthier take on classic breakfast sandwiches, this recipe promises a satisfying start to your day.
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Recipe Information
Ingredients
- 2 cups almond flour
- 1 tablespoon coconut flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 5 large eggs
- 0.25 cup coconut oil
- 1 teaspoon apple cider vinegar
- 2 medium ripe avocados
- 1 large tomato
- 1 cup spinach leaves
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the almond flour, coconut flour, baking soda, and salt until well combined.
In a separate bowl, beat 3 eggs, then mix in melted coconut oil and apple cider vinegar. Pour this mixture into the dry ingredients and mix until a dough forms.
Divide the dough into 8 equally-sized portions and form each into a biscuit shape. Place them on the prepared baking sheet.
Bake the biscuits for 15-18 minutes, or until golden brown, then remove from the oven and let cool slightly on a wire rack.
While the biscuits are baking, slice the avocados and the tomato into thin slices and set aside.
In a non-stick skillet, over medium heat, lightly beat 2 eggs with a pinch of salt and pepper. Pour into the skillet to form an omelet, flipping once to cook both sides. Repeat this step to make a second omelet if needed.
Once the biscuits are cool enough to handle, slice them in half horizontally to create a sandwich bun.
Assemble the breakfast sandwich by layering an omelet, avocado slices, tomato slices, and spinach leaves on the bottom half of each biscuit. Top with the other half of the biscuit.
Serve warm and enjoy your Whole30 breakfast biscuit sandwich.
Nutrition Facts
Calories |
2553 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.8 g | 283% | |
| Saturated Fat | 68.4 g | 342% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 930 mg | 310% | |
| Sodium | 4587 mg | 199% | |
| Total Carbohydrate | 91.9 g | 33% | |
| Dietary Fiber | 46.3 g | 165% | |
| Total Sugars | 24.3 g | ||
| Protein | 82.7 g | 165% | |
| Vitamin D | 5.1 mcg | 26% | |
| Calcium | 644 mg | 50% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 2294 mg | 49% | |
*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.
