Low Carb Bacon, Egg, and Cheese on English Muffin

Satisfy your breakfast cravings without breaking your low-carb lifestyle with this irresistible Low Carb Bacon, Egg, and Cheese on English Muffin recipe. Featuring a fluffy, microwave-friendly almond flour English muffin that’s ready in just 90 seconds, this quick and easy breakfast sandwich combines crispy bacon, a perfectly cooked egg, and melted cheddar cheese into one delectable bite. Each ingredient is carefully chosen to be keto-friendly, while still delivering a classic comfort food taste. With a total prep and cook time of only 15 minutes, it’s a fast, protein-packed start to your day, ideal for busy mornings. Plus, the recipe offers a creative way to replace traditional bread while staying gluten-free and guilt-free. Perfect for keto dieters or anyone looking for a delicious low-carb twist on a breakfast favorite!

Nutriscore Rating: 46/100

Prep Time:5 mins

Cook Time:10 mins

Total Time:15 mins

Servings: 1

Ingredients

• 3 tablespoons Almond flour
• 0.25 teaspoon Baking powder
• 0.125 teaspoon Salt
• 1 large Egg (for muffin)
• 1 tablespoon Butter (melted)
• 1 teaspoon Coconut oil (or additional butter for greasing)
• 2 slices Bacon strips
• 1 large Egg (for sandwich)
• 1 slice Cheddar cheese (sliced)
• 0 to taste Salt and pepper

Directions

Step 1

Start by making the low-carb English muffin. In a microwave-safe mug or ramekin, mix together 3 tablespoons of almond flour, 0.25 teaspoon of baking powder, and 0.125 teaspoon of salt.

Step 2

Add 1 large egg and 1 tablespoon of melted butter to the dry ingredients. Stir until well combined.

Step 3

Microwave the mixture on high for 90 seconds. Once done, remove from the microwave and let it cool slightly.

Step 4

Carefully remove the muffin from the mug or ramekin and slice it in half horizontally.

Step 5

In a skillet over medium heat, cook the 2 slices of bacon until crispy, about 5 minutes. Once cooked, remove the bacon and set aside on a paper towel-lined plate to drain excess fat.

Step 6

In the same skillet, lightly grease it with 1 teaspoon of coconut oil or extra butter. Crack the second egg into the skillet, season with salt and pepper to taste, and cook to your desired doneness.

Step 7

Place the cheddar cheese slice on the egg during the last minute of cooking to allow it to melt.

Step 8

Briefly toast the sliced muffin halves in the skillet until golden brown.

Step 9

Assemble the sandwich by placing a slice of the muffin as the base, followed by the cooked egg with melted cheese, the crispy bacon slices, and finally topping with the other half of the muffin.

Step 10

Serve immediately and enjoy your low-carb breakfast sandwich!

Nutrition Facts

Serving size	(183.3g)

Amount per serving	% Daily Value*
Calories	585.9

Total Fat 51.3g	0%
Saturated Fat 23.3g	0%
Polyunsaturated Fat g
Cholesterol 448.6mg	0%
Sodium 1140.8mg	0%
Total Carbohydrate 6.0g	0%
Dietary Fiber 1.9g	0%
Total Sugars 1.5g
Protein 28.9g	0%

Vitamin D 86IU	0%
Calcium 293.2mg	0%
Iron 2.8mg	0%
Potassium 241.4mg	0%

*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.

Source of Calories

Fat: 76.8%

Protein: 19.2%

Carbs: 4.0%