Low Carb Classic English Muffin with Egg and Cheese
Reimagine breakfast with this irresistibly satisfying Low Carb Classic English Muffin with Egg and Cheese, a keto-friendly twist on the beloved morning classic. Made in minutes with almond flour, cream cheese, and a touch of butter, the microwave-baked English muffin is light, airy, and perfectly golden after toasting. Topped with a rich, over-easy egg and gooey melted cheddar cheese, this low-carb breakfast sandwich is a hearty yet guilt-free way to fuel your day. Perfect for busy mornings or a quick brunch, this recipe combines classic comfort with a health-conscious edge. Whether you're following a keto diet or just looking to cut back on carbs, this recipe delivers big flavor in a wholesome package!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 3 tablespoons Almond flour
- 0.25 teaspoons Baking powder
- 0.125 teaspoons Salt
- 1 tablespoons Butter
- 2 large Egg
- 1 slice Cheddar cheese
- 1 tablespoons Cream cheese
- 1 teaspoons Olive oil
- 1 tablespoons Milk
Directions
Step 1
In a small microwave-safe bowl, mix together 3 tablespoons of almond flour, 0.25 teaspoon of baking powder, and 0.125 teaspoon of salt.
Step 2
Add 1 tablespoon of melted butter, 1 egg, and 1 tablespoon of cream cheese to the dry ingredients. Mix well until all ingredients are combined to form a batter.
Step 3
Microwave the mixture on high for 90 seconds to 2 minutes or until the English muffin is firm to the touch and set.
Step 4
Let the English muffin cool slightly, then cut it in half horizontally.
Step 5
Heat 1 teaspoon of olive oil in a small non-stick skillet over medium heat.
Step 6
Crack the remaining egg into the skillet and cook for about 2 minutes, or until the whites are set but the yolk is still runny. Flip and cook for another 10 seconds for an over-easy egg.
Step 7
Place a slice of cheddar cheese on the egg to melt slightly while it's still in the skillet.
Step 8
Toast the English muffin halves in a toaster or toaster oven until golden brown.
Step 9
Assemble the sandwich by placing the egg and cheese on one half of the toasted English muffin. Top with the other half and serve warm.
Nutrition Facts
| Serving size | (217.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 691.3 |
| Total Fat 62.6g | 0% |
| Saturated Fat 20.5g | 0% |
| Polyunsaturated Fat 5.8g | |
| Cholesterol 508.3mg | 0% |
| Sodium 952.1mg | 0% |
| Total Carbohydrate 10.0g | 0% |
| Dietary Fiber 1.9g | 0% |
| Total Sugars 2.2g | |
| Protein 23.6g | 0% |
| Vitamin D 116.3IU | 0% |
| Calcium 226.2mg | 0% |
| Iron 2.5mg | 0% |
| Potassium 257.3mg | 0% |
Source of Calories