Whole30 Breakfast Biscuit Sandwich

Start your day on a flavorful and wholesome note with this Whole30 Breakfast Biscuit Sandwich! Perfectly fluffy and grain-free almond flour biscuits form the base of this nourishing breakfast favorite, filled with creamy avocado, juicy tomato slices, fresh spinach, and protein-packed egg omelets. With just 15 minutes of prep time and simple, Whole30-approved ingredients like coconut flour and apple cider vinegar, this recipe is a delicious and healthy alternative to traditional breakfast sandwiches. Ideal for meal prepping or enjoying fresh out of the oven, these biscuit sandwiches are packed with nutrients and free of gluten, grains, and dairy. Satisfying, savory, and irresistibly good, this is the perfect breakfast to fuel your day!

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 cups almond flour
• 1 tablespoon coconut flour
• 1 teaspoon baking soda
• 0.5 teaspoon salt
• 5 large eggs
• 0.25 cup coconut oil
• 1 teaspoon apple cider vinegar
• 2 medium ripe avocados
• 1 large tomato
• 1 cup spinach leaves
• 0.25 teaspoon black pepper

Directions

Step 1

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

Step 2

In a large bowl, whisk together the almond flour, coconut flour, baking soda, and salt until well combined.

Step 3

In a separate bowl, beat 3 eggs, then mix in melted coconut oil and apple cider vinegar. Pour this mixture into the dry ingredients and mix until a dough forms.

Step 4

Divide the dough into 8 equally-sized portions and form each into a biscuit shape. Place them on the prepared baking sheet.

Step 5

Bake the biscuits for 15-18 minutes, or until golden brown, then remove from the oven and let cool slightly on a wire rack.

Step 6

While the biscuits are baking, slice the avocados and the tomato into thin slices and set aside.

Step 7

In a non-stick skillet, over medium heat, lightly beat 2 eggs with a pinch of salt and pepper. Pour into the skillet to form an omelet, flipping once to cook both sides. Repeat this step to make a second omelet if needed.

Step 8

Once the biscuits are cool enough to handle, slice them in half horizontally to create a sandwich bun.

Step 9

Assemble the breakfast sandwich by layering an omelet, avocado slices, tomato slices, and spinach leaves on the bottom half of each biscuit. Top with the other half of the biscuit.

Step 10

Serve warm and enjoy your Whole30 breakfast biscuit sandwich.

Nutrition Facts

Serving size	(1031.1g)

Amount per serving	% Daily Value*
Calories	2552.7

Total Fat 220.8g	0%
Saturated Fat 68.4g	0%
Polyunsaturated Fat 1.1g
Cholesterol 930mg	0%
Sodium 4586.6mg	0%
Total Carbohydrate 91.9g	0%
Dietary Fiber 46.3g	0%
Total Sugars 24.3g
Protein 82.7g	0%

Vitamin D 205IU	0%
Calcium 644.3mg	0%
Iron 15.1mg	0%
Potassium 2294.4mg	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: 74.0%

Protein: 12.3%

Carbs: 13.7%