Low Carb Sausage Egg and Cheese Breakfast Sandwiches
This low-carb breakfast sandwich is a salty, creamy, melty, chewy keto meal that really hits the spot. It's so much better than any of the fast food options out there. The egg rounds take the place of a bun - they make the perfect substitute for English muffins!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 sandwiches
- Category: breakfast
- Method: microwave
- Diet: Low Calorie
Ingredients
Scale
- 12 large eggs
- 4 tablespoons milk
- 4 tablespoons cornstarch
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 pound (16 oz.) ground breakfast sausage
- 6 slices cheese
Instructions
- Divide the ground sausage into 6 portions.Shape each portion of sausage into a patty and set aside or chill for later.
- Crack the eggs into a bowl or batter dispenser. Add the milk, cornstarch, and salt and pepper. Beat well with a whisk until smooth, or use an immersion blender. If you’re using the batter dispenser, DON’T hold the handle while whisking!
- Preheat the oven to 350℉. Oil the egg bun pan and place on a baking sheet for stability.
- Dispense the egg mixture as evenly as you can into each of the bun cavities. The pancake dispenser is the best way to do this.
- Bake at 350℉ for 25 minutes, or until each egg round is set in the center.
- While the egg cooks, brown sausage patties in a frying pan, or non-stick pan.
To serve: 2 egg sandwich rounds form the bun, with a sausage patty and a slice of cheese in the center.
Notes
Notes: I used 2% low fat milk in this recipe, and American cheese slices. You can use nearly any type of milk you prefer, and any type of cheese.
Nutrition
- Serving Size: 1 sandwich
- Calories: 364
- Sugar: 2.5 g
- Sodium: 735.8 mg
- Fat: 24 g
- Carbohydrates: 7.3 g
- Fiber: 0 g
- Protein: 27.6 g
- Cholesterol: 435.4 mg