Keto Avocado Cheddar Breakfast Sandwich

Eating breakfast during a pandemic is such a luxury especially for health workers like me.

Even if it looks sooo good like this does:

keto-avocado-cheddar-breakfast-sandwich

However, like my mom always says (although she never practices it lol), breakfast is the most important meal of the day, even for persons like me who are trying really really hard to live a low carb lifestyle.

Need to get your keto breakfast fix, but too busy? Try this:

breakfast-in-five

For people who do low carb, one of the things they terribly miss (I know I do) is eating sandwiches.

Well, this Keto Avocado Cheddar Breakfast Sandwich will totally satisfy your cravings.  It is made with low-carb cloud bread.  Cloud bread tastes like it sounds.  It is light and fluffy, totally perfect for the flavorful avocado cheddar with bacon (!) filling.

My sister loves to put lettuce on this sandwich (because she is a total vegan, so if ever my mom cooks this, I always end up getting the bacon!), while I love putting a slice of ham or leftover roasted chicken.  Whatever your vibe is.

Keto clueless? .Read my Keto FAQ.   

My first attempt at making a cloud bread was a disaster, mainly because I was totally rushing everything!  So my tip here is be patient! Prep time could take 15 minutes, plus a cook time of around 20 minutes.

Optional Tip: Use a 3 or 4” round cookie cutter to trim the egg rounds after baking.

You will need:

      • 6 large eggs, separated
      • 4 oz. cream cheese, room temperature
      • ¼ t. garlic powder
      • Sea salt and black pepper, to taste
      • 4 slices sharp cheddar cheese
      • 1 large avocado, sliced
      • ½ medium tomato, thinly sliced
      • 12 thick-cut slices bacon, cooked crispy

keto-breakfast-sandwich

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Directions:

  1. Preheat your oven to 325ºF and line two large baking sheets with parchment paper or Silpat™ baking mats. Set aside.
  2. Add the 6 egg whites to the bowl of a stand-mixer or a large mixing bowl if using this candy apple red hand mixer.
  3. Mix on high speed until stiff peaks form. Set aside.
  4. In a separate mixing bowl, whisk the cream cheese with 4 egg yolks and the garlic powder. (Reserve the remaining egg yolks for another use). Season with salt and black pepper, to taste, and stir to combine. Set aside.
  5. Working in batches, gently fold the whipped egg whites into the cream cheese mixture with a spatula just until the mixture is thoroughly combined. Do not overwork.
  6. Spoon approximately a quarter cup of the mixture on the prepared baking sheets to create 8 circles. Gently spread the mixture into one-half inch high circles, leaving some space between each circle. (The mounds will spread a bit while baking).
  7. Bake until the egg rounds become golden and fully set in the center, approximately 15-20 minutes.
  8. Remove from the oven and trim each egg round with the cookie cutter, if desired. Place a slice of cheddar cheese on four of the circles and return to the oven just until the cheese is melted, approximately 2 minutes.
  9. Remove baking sheet from oven and top each of the rounds with cheddar with 2-3 avocado slices, a thin slice of tomato, and one strip of bacon broken in half. Top with the remaining egg rounds and serve immediately with 2 additional strips of crispy bacon on the side.
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Keto Avocado Cheddar Breakfast Sandwich

The perfect way to enjoy breakfast sandwiches while on keto diet
Print Recipe
Avocado Cheddar Keto Breakfast
Prep Time:15 mins
Cook Time:20 mins

Equipment

  • hand mixer

Ingredients

  • 6 large eggs separated
  • 4 oz cream cheese room temperature
  • 1/4 tsp garlic powder
  • Sea salt and black pepper to taste
  • 4 slices sharp cheddar cheese
  • 1 large avocado sliced
  • 1/2 medium tomato thinly sliced
  • 12 thick-cut slices bacon cooked crispy

Instructions

  • Preheat oven to 325ºF and line two large baking sheets with parchment paper or Silpat™baking mats. Set aside.
  • Add the 6 egg whites to the bowl of a stand-mixer or a large mixing bowl if using a hand mixer. Mix on high speed until stiff peaks form. Set aside.
  • In a separate mixing bowl, whisk the cream cheese with 4 egg yolks and the garlic powder. (Reserve the remaining egg yolks for another use). Season with salt and black pepper, to taste, and stir to combine. Set aside.
  • Working in batches, gently fold the whipped egg whites into the cream cheese mixture with a spatula just until the mixture is thoroughly combined. Do not overwork.
  • Spoon approximately a quarter cup of the mixture on the prepared baking sheets to create 8 circles. Gently spread the mixture into one-half inch high circles, leaving some space between each circle. (The mounds will spread a bit while baking).
  • Bake until the egg rounds become golden and fully set in the center, approximately 15-20 minutes.
  • Remove from the oven and trim each egg round with the cookie cutter, if desired.Place a slice of cheddar cheese on four of the circles and return to the oven just until the cheese is melted, approximately 2 minutes.
  • Remove baking sheet from oven and top each of the rounds with cheddar with 2-3 avocado slices, a thin slice of tomato, and one strip of bacon broken in half. Top with the remaining egg rounds and serve immediately with 2 additional strips of crispy bacon on the side.
  • Enjoy!

Notes

Optional Tip: Use a 3 or 4” round cookie cutter to trim the egg rounds after baking.
Servings: 4
Calories: 496kcal

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