Breakfast sandwiches are the go-to for busy people. You’ll love this easy 20 Minute Easy Keto Breakfast Sandwich with Avocado and Cheddar that’s full of bacon, melted cheese and no bread!
Easy breakfast sandwiches are a go-to recipe for people all over the world, especially those living the keto or low carb lifestyle.
I’m never that hungry in the morning, but I know it’s important to start the day out with a good breakfast. So having a quick and easy breakfast sandwich that’s Keto, Paleo and Low carb friendly and only takes 20-minutes to make? I’m all over that!
When you’re starting a Keto, Paleo or low-carb diet, you don’t even need bread. This recipe uses eggs as the “bread” for this breakfast sandwich.
Most keto or low-carb diet plans use real foods like meat, fish, aged cheese, eggs, nuts, low-starch vegetables and low sugar fruit.
The best thing about this breakfast sandwich is that it will tide you over until snack time while giving you that boost of energy early in the morning.
By using Keto recipes, we know them for increasing fat burning, giving you energy, and reducing cravings! All good things in my book.
What do I need to make Keto Breakfast Sandwich?
Silpat Mat or Silicone Mats - I love my Silpat Mats, but any silicone mat will do. They make clean up super simple. They also help to save your pans and keep them looking good. You can also use parchment paper if it's easier for you.
3" - 4" Cookie Cutter - Want to get that perfectly round looking cloud bread for your Keto Breakfast Sandwich? By using a cookie cutter you'll have that nice round sandwich.
How do I make Cloud Bread?
I make this Keto Breakfast Sandwich with Avocado and Cheddar Cheese uses a no-carb cloud bread. And best of all, it’s zero-carbs! Plus, it’s simple and easy to make.
It’s a favorite recipe because cloud bread is light, fluffy and filling. It’s truly the best option for keto breakfast or even lunch sandwiches.
I switch off between this breakfast sandwich and my open faced Keto egg wraps with spinach, avocado & bacon.
Ingredients and Directions for Cloud Bread.
Cloud bread’s made by using only three ingredients, eggs, cream cheese and cream of tarter.
6 egg whites, separated - When making cloud bread, it’s best to use eggs that are room temperature, which makes the stiff peaks when using the mixer.
4 oz. cream cheese, softened - Remove your cream cheese from the refrigerator about 30 minutes before mixing your cloud bread mixture.
¼ teaspoon garlic powder - A ¼ teaspoon is about a dash for flavor. You can mix and match spices you like best. I enjoy using garlic powder to add a little extra spice.
¼ teaspoon cream of tartar - Cream of tartar helps bind the cloud bread together.
Salt and pepper to taste - Just a pinch to taste.
1. Preheat your oven to 325° degrees Fahrenheit.
2. Beat your eggs while adding in cream of tartar until stiff peaks form. Set aside.
3. Combine all the other ingredients completely. It’s important to use a softened cream cheese and mix it fully.
4. Take your cream cheese mixture and slowly add it to the egg mixture, one spoonful at a time. It will appear to be just barely mixed in. That’s okay! You don’t want to flatten your stiff eggs too much.
5. Place your mixture onto your silicone mats and bake for 20-22 minutes. Once pulled from the oven, give it 2-3 minutes to cool.
If you’d like those perfectly round sandwiches, use a 3-4 inch round cookie cutter and cut the rounds.
6. Now it’s time to assemble your sandwich!
7. Take a piece of cloud break, add your bacon, tomato, and avocado. Add cloud bread on top and you’re ready to head out the door. Quick, easy, done!
What other Toppings can I use on the Cloud Bread?
It's easy to use your imagination when using cloud breads. Want to make pizza? Try using tomato sauce and pepperoni on top of the cloud bread.
In this recipe I use Cheddar and Avocado with some crispy bacon on top of the Cloud Bread. It's my favorite quick and easy breakfast.
|Butter||Jam or Jelly|
Free Printable Recipe for Keto Breakfast Sandwich with Avocado and Cheddar Cheese.
- 6 large eggs, separated
- 4 oz. cream cheese, room temperature
- ¼ t. garlic powder
- ¼ teaspoon cream of tartar
- 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
1.Preheat oven to 325ºF and line two large baking sheets with a silicone mat or Silpat™ baking mats. Set aside.
2.Using only egg whites from 6 eggs, add 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.
3.In a separate mixing bowl, whisk the cream cheese with 4 egg yolks and the garlic powder. (Reserve the remaining egg yolks for a different use). Season with salt and black pepper, to taste, and stir to combine. Set aside.
4.Work 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.
5.Spoon about 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).
6.Bake until the egg rounds become golden and fully set in the center, approximately 15-20 minutes.
7.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.
8.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.
Optional Tip: Use a 3 or 4” round cookie cutter to trim the egg rounds after baking.
Macros - per serving*
Net Carbs: 4.32g
Amount Per Serving: Calories: 545Total Fat: 44gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 364mgSodium: 1001mgCarbohydrates: 8gFiber: 4gSugar: 2gProtein: 30g