keto bacon egg and cheese sandwich
AuthorTeamKeto
RatingDifficultyIntermediate

Craving a cheesy, bacon-y breakfast sandwich, but don't want all of the carbs? Then you need to try this Keto Bacon Egg and Cheese Sandwich! It tastes just like the classic breakfast dish but is made from an egg and cheese-based bread, so it has far fewer carbs.
Want to add more protein and/or fat to this Keto Bacon Egg and Cheese Sandwich? Try adding a sausage patty or two!

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Yields2 Servings
Prep Time10 minsCook Time25 minsTotal Time35 mins
Ingredients
For the fillings
 4 eggs
 2 tbsp heavy cream
 1 drop hot sauce
For the "Bread"
 ½ tsp salt
 ¼ tsp garlic powder
 ¼ tsp baking powder
 ¼ tsp cream of tartar
 ¼ cup shredded smoked Gouda cheese (about 1 ounce)
Directions
1

Preheat the oven to 400°F. Line a sheet pan with parchment paper, then line an 8-inch square baking pan with parchment paper and coat it with cooking spray.

2

Start to prepare the filling: Place the bacon, onion slices, and tomato slices in the lined sheet pan and bake for 10 to 12 minutes, until the bacon is crisp and the vegetables are browned. After removing the pan from the oven, lower the temperature to 350°F. Cut the bacon slices in half crosswise.

3

While the bacon and vegetables are cooking, make the “bread” batter: Mix together the 2 egg yolks, cream cheese, salt, paprika, garlic powder, pepper, baking powder, and Worcestershire sauce. In a separate bowl, whip the egg whites until frothy, then add the cream of tartar and whip until stiff peaks form, about 3 minutes. Fold the yolk mixture into the whites until completely combined, then pour the batter into the prepared baking pan. Sprinkle evenly with the Parmesan and Gouda.

4

Bake the “bread” for 12 to 15 minutes, until the edges begin to brown. Remove from the pan, place on a cooling rack, and let cool for 3 to 4 minutes, then cut into 4 equal portions and set aside.

5

Finish making the filling: Heat the coconut oil in a sauté pan over medium heat, then whisk together the 4 eggs, heavy cream, and hot sauce. Pour into the pan and cook until the eggs are set. Divide the filling into 2 equal portions.

6

To assemble the Keto Bacon Egg and Cheese Sandwiches, place 2 pieces of bread on a plate, place 1 slice of cheddar cheese on each piece, and top evenly with the eggs, tomato, onion, and 3 pieces of bacon. Top each with another piece of bread and serve immediately.

7

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition Facts

Serving Size 1 per serving

Servings 2

7.8g
Net Carbs

Amount Per Serving
Calories 668
% Daily Value *
Total Fat 52g80%
Total Carbohydrate 8.6g3%
Dietary Fiber 0.8g4%
Protein 41.4g83%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Category

Ingredients

Ingredients
For the fillings
 4 eggs
 2 tbsp heavy cream
 1 drop hot sauce
For the "Bread"
 ½ tsp salt
 ¼ tsp garlic powder
 ¼ tsp baking powder
 ¼ tsp cream of tartar
 ¼ cup shredded smoked Gouda cheese (about 1 ounce)

Directions

Directions
1

Preheat the oven to 400°F. Line a sheet pan with parchment paper, then line an 8-inch square baking pan with parchment paper and coat it with cooking spray.

2

Start to prepare the filling: Place the bacon, onion slices, and tomato slices in the lined sheet pan and bake for 10 to 12 minutes, until the bacon is crisp and the vegetables are browned. After removing the pan from the oven, lower the temperature to 350°F. Cut the bacon slices in half crosswise.

3

While the bacon and vegetables are cooking, make the “bread” batter: Mix together the 2 egg yolks, cream cheese, salt, paprika, garlic powder, pepper, baking powder, and Worcestershire sauce. In a separate bowl, whip the egg whites until frothy, then add the cream of tartar and whip until stiff peaks form, about 3 minutes. Fold the yolk mixture into the whites until completely combined, then pour the batter into the prepared baking pan. Sprinkle evenly with the Parmesan and Gouda.

4

Bake the “bread” for 12 to 15 minutes, until the edges begin to brown. Remove from the pan, place on a cooling rack, and let cool for 3 to 4 minutes, then cut into 4 equal portions and set aside.

5

Finish making the filling: Heat the coconut oil in a sauté pan over medium heat, then whisk together the 4 eggs, heavy cream, and hot sauce. Pour into the pan and cook until the eggs are set. Divide the filling into 2 equal portions.

6

To assemble the Keto Bacon Egg and Cheese Sandwiches, place 2 pieces of bread on a plate, place 1 slice of cheddar cheese on each piece, and top evenly with the eggs, tomato, onion, and 3 pieces of bacon. Top each with another piece of bread and serve immediately.

7

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Keto Bacon Egg and Cheese Sandwich

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