Paleo Classic Bacon Breakfast Sandwich
Start your morning with this deliciously hearty Paleo Classic Bacon Breakfast Sandwich, a low-carb, gluten-free twist on the traditional breakfast favorite. Crafted with homemade almond and coconut flour buns, this sandwich is packed with protein and healthy fats from crispy bacon, perfectly cooked eggs, creamy avocado, and fresh tomato slices. A sprinkle of fresh spinach or arugula adds a burst of color and nutrients, while the buns—a golden blend of almond milk, apple cider vinegar, and melted ghee—keep the recipe paleo-friendly and full of natural flavor. Ready in just 35 minutes, this satisfying breakfast is perfect for busy mornings or a leisurely weekend brunch. Whether you're following a paleo lifestyle or simply looking for a wholesome, guilt-free indulgence, this breakfast sandwich is sure to delight!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1 cup almond flour
- 2 tablespoons coconut flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 4 large eggs
- 0.25 cup unsweetened almond milk
- 1 teaspoon apple cider vinegar
- 2 tablespoons ghee or coconut oil, melted
- 4 pieces bacon slices
- 1 sliced large avocados
- 1 sliced tomato
- 1 cup spinach or arugula
Directions
Step 1
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2
In a mixing bowl, whisk together almond flour, coconut flour, baking powder, and salt.
Step 3
In another bowl, beat 2 eggs and mix in the almond milk, apple cider vinegar, and melted ghee or coconut oil.
Step 4
Combine the wet and dry ingredients and mix until a dough is formed. Let it sit for 5 minutes.
Step 5
Divide the dough into four equal portions and shape them into circles, about 1/2 inch thick, on the baking sheet.
Step 6
Bake in the preheated oven for 10-12 minutes or until the buns are cooked through and slightly golden. Let them cool.
Step 7
While the buns are baking, cook the bacon in a skillet over medium heat until crispy. Remove and drain on a paper towel-lined plate.
Step 8
In the same skillet, add the remaining two eggs and cook them to your desired doneness.
Step 9
To assemble the sandwiches, slice each bun in half and layer the bottom half with a cooked egg, bacon slice, avocado, tomato slices, and a handful of spinach or arugula.
Step 10
Top with the other half of the bun and serve immediately.
Nutrition Facts
| Serving size | (685.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1654.7 |
| Total Fat 142.6g | 0% |
| Saturated Fat 39.1g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 846mg | 0% |
| Sodium 2918.8mg | 0% |
| Total Carbohydrate 54.2g | 0% |
| Dietary Fiber 30.6g | 0% |
| Total Sugars 8.5g | |
| Protein 64.4g | 0% |
| Vitamin D 186.0IU | 0% |
| Calcium 475.2mg | 0% |
| Iron 9.3mg | 0% |
| Potassium 1691.1mg | 0% |
Source of Calories