Low Carb Egg and Cheese Muffin Sandwich
Elevate your morning routine with this Low Carb Egg and Cheese Muffin Sandwich, a protein-packed breakfast that combines fluffy almond flour muffins, perfectly cooked eggs, and melty cheddar cheese. This recipe is keto-friendly, gluten-free, and made with wholesome ingredients like full-fat cream cheese and almond flour, ensuring every bite is rich in flavor and low in carbs. With a quick prep-and-cook time of just 20 minutes, these sandwiches are ideal for busy mornings or a satisfying weekend brunch. Customize the eggs with your favorite style—over-easy, sunny-side-up, or even scrambled—and enjoy a healthy alternative to traditional breakfast sandwiches without sacrificing taste. Perfect for low-carb dieters or anyone seeking a hearty, guilt-free meal to fuel their day!
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Ingredients
- 4 tablespoons Almond flour
- 0.5 teaspoon Baking powder
- 0.25 teaspoon Salt
- 3 large Eggs
- 2 tablespoons Full-fat cream cheese
- 1 tablespoon Unsalted butter
- 2 slices Cheddar cheese, sliced
- 1 teaspoon Olive oil
Directions
Step 1
Preheat your oven to 375°F (190°C) and grease two ramekins with a bit of butter or olive oil.
Step 2
In a medium bowl, combine 2 tablespoons of almond flour, 1/4 teaspoon of baking powder, and a pinch of salt. Mix well.
Step 3
Add 1 egg and 1 tablespoon of cream cheese to the dry ingredients and whisk until smooth.
Step 4
Divide the batter evenly between the two greased ramekins and smooth the tops with a spoon.
Step 5
Microwave each ramekin separately for about 90 seconds, or until the muffin is set and pulls away from the sides slightly. Alternatively, bake in the preheated oven for 10 minutes.
Step 6
Once cooked, carefully remove the muffin from each ramekin and slice horizontally to create two halves per muffin.
Step 7
In a non-stick skillet, heat 1 teaspoon of olive oil over medium heat.
Step 8
Crack the remaining 2 eggs into the skillet, season with a pinch of salt, and cook until the whites are set but the yolk remains slightly runny, about 3 minutes. If desired, flip and cook for an additional 30 seconds for over-easy eggs.
Step 9
Place a slice of cheddar cheese on top of each egg while still in the skillet, allowing the cheese to melt slightly.
Step 10
To assemble, place a cheese-topped egg between two muffin halves. Press gently to secure. Repeat for the second sandwich.
Step 11
Serve immediately and enjoy your delicious low-carb egg and cheese muffin sandwich!
Nutrition Facts
| Serving size | (291.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 915.2 |
| Total Fat 81.5g | 0% |
| Saturated Fat 33.0g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 682.1mg | 0% |
| Sodium 1475.0mg | 0% |
| Total Carbohydrate 9.4g | 0% |
| Dietary Fiber 2.6g | 0% |
| Total Sugars 2.8g | |
| Protein 40.0g | 0% |
| Vitamin D 135IU | 0% |
| Calcium 572.5mg | 0% |
| Iron 4.1mg | 0% |
| Potassium 296.1mg | 0% |
Source of Calories