Low Carb Classic Egg Sandwich

Give your breakfast a deliciously low-carb twist with this *Low Carb Classic Egg Sandwich*! This innovative recipe swaps traditional bread for light and fluffy “cloud bread” made from whipped egg whites, cream cheese, and baking powder, delivering a guilt-free, gluten-free alternative. Each sandwich is layered with a perfectly fried egg, creamy mayonnaise-Dijon spread, crisp lettuce, juicy tomato slices, and melty cheddar cheese, making every bite rich in flavor and satisfying textures. Ready in just 25 minutes, this keto-friendly recipe is perfect for busy mornings or a quick lunch. With its high protein content and low-carb focus, it’s a delightful upgrade to the classic egg sandwich that lets you indulge while staying on track!

Nutriscore Rating: 47/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 2

Ingredients

• 3 pieces Large eggs
• 3 tablespoons Cream cheese, softened
• 0.25 teaspoon Baking powder
• 0.5 teaspoon Salt
• 0.25 teaspoon Ground black pepper
• 1 tablespoon Unsalted butter
• 2 tablespoons Mayonnaise
• 1 teaspoon Dijon mustard
• 2 slices Cheddar cheese, sliced
• 2 pieces Lettuce leaves
• 1 piece Tomato, thinly sliced

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2

Separate the eggs. Place the egg whites in a medium bowl and the yolks in a separate smaller bowl.

Step 3

Add the cream cheese and baking powder to the bowl with the egg yolks. Mix until smooth and well combined.

Step 4

Whip the egg whites with an electric mixer on high speed until stiff peaks form.

Step 5

Gently fold the egg yolk mixture into the beaten egg whites, taking care not to deflate the whites.

Step 6

Spoon the mixture onto the prepared baking sheet, forming 4 equal-sized rounds approximately 3-4 inches in diameter.

Step 7

Bake in the preheated oven for about 12-15 minutes, or until the rounds are golden brown and set. Allow them to cool slightly before using.

Step 8

While the bread is baking, heat a non-stick skillet over medium heat and add the butter.

Step 9

Crack the remaining egg into the skillet. Cook to desired doneness, seasoning with half the salt and pepper. Set aside.

Step 10

Mix the mayonnaise and Dijon mustard in a small bowl. Spread this mixture onto two of the cooled cloud bread rounds.

Step 11

To assemble the sandwich, place a slice of cheddar cheese, the cooked egg, lettuce leaves, and tomato slices on top of the mayo-spread round.

Step 12

Season the tomato slices with the remaining salt and pepper.

Step 13

Top each sandwich with another cloud bread round to close. Serve immediately.

Nutrition Facts

Serving size	(363.8g)

Amount per serving	% Daily Value*
Calories	934.9

Total Fat 84.2g	0%
Saturated Fat 34.7g	0%
Polyunsaturated Fat g
Cholesterol 727.2mg	0%
Sodium 2184.2mg	0%
Total Carbohydrate 15.4g	0%
Dietary Fiber 0.9g	0%
Total Sugars 3.1g
Protein 35.5g	0%

Vitamin D 132IU	0%
Calcium 545.6mg	0%
Iron 4.0mg	0%
Potassium 454.6mg	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: 78.8%

Protein: 14.8%

Carbs: 6.4%