Egg Avocado Cheddar Bacon Breakfast Sandwich
Avocado and cheddar are always a winning combination, and with this Egg Avocado Cheddar Bacon Breakfast Sandwich, they add the perfect flavor. One of the reasons that this recipe is so low in carbs is that it doesn’t have any bread. In fact, the round egg pieces are acting as the de facto sandwich buns.
Egg Avocado Cheddar Bacon Breakfast Sandwich
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At just 4 net carbs, this egg avocado cheddar bacon breakfast sandwich is the ultimate low-carb choice. As I mentioned, the egg patties are standing in for a bun or English muffin and are essentially the sandwich’s “bread.”
For that reason, you may not want to make this a handheld meal. Instead, I would recommend serving this on a plate, with a fork and knife. I know this will become your go-to breakfast because it is so delicious and so filling.
Ingredients
- 6 large eggs, separated
- 4 ounces cream cheese, room temperature
- 1/4 teaspoon garlic powder
- 4 slices sharp cheddar cheese
- 1 large avocado, sliced
- 1/2 medium tomato, thinly sliced
- 12 thick-cut slices bacon, cooked crispy
- Sea salt and black pepper, to taste
Directions
- Preheat the oven to 325 F and line two large baking sheets with parchment paper or Silpat baking mats. Set aside.
- Add the 6 egg whites to the bowl of a stand-mixer or a large mixing bowl if using a hand mixer. Mix on high speed until stiff peaks form. Set aside.
- In a separate mixing bowl, whisk the cream cheese with 4 egg yolks and the garlic powder. (Reserve the remaining egg yolks for another use). Season with salt and black pepper, to taste, and stir to combine. Set aside.
- Working in batches, gently fold the whipped egg whites into the cream cheese mixture with a spatula just until the mixture is thoroughly combined. Do not overwork.
- Spoon approximately a quarter cup of the mixture on the prepared baking sheets to create 8 circles. Gently spread the mixture into one-half inch high circles, leaving some space between each circle. (The mounds will spread a bit while baking).
- Bake until the egg rounds become golden and fully set in the center, approximately 15-20 minutes.
- Remove from the oven and trim each egg round with the cookie cutter, if desired. Place a slice of cheddar cheese on four of the circles and return to the oven just until the cheese is melted, approximately 2 minutes.
- Remove baking sheet from the oven and top each of the rounds with cheddar with 2-3 avocado slices, a thin slice of tomato, and one strip of bacon broken in half. Top with the remaining egg rounds and serve immediately with 2 additional strips of crispy bacon on the side. Enjoy!
Notes
Make the bacon the air fryer so it is ready to go when you’re ready to assemble this breakfast sandwich.
Also, the next time I make this, I’m going to use muffin tins instead. I’ll pour the egg mixture into the muffin cups and let it bake that way. While the way I’ve described does work, it’s annoying. It shouldn’t be this hard to make a low-carb breakfast meal.
Egg Avocado Cheddar Bacon Breakfast Sandwich
Ingredients
- 6 large eggs separated
- 4 ounces cream cheese room temperature
- 1/4 teaspoon garlic powder
- 4 slices sharp cheddar cheese
- 1 large avocado sliced
- 1/2 medium tomato thinly sliced
- 12 thick-cut slices bacon cooked crispy
- Sea salt and black pepper to taste
Instructions
- Preheat the oven to 325 F and line two large baking sheets with parchment paper or Silpat baking mats. Set aside.
- Add the 6 egg whites to the bowl of a stand-mixer or a large mixing bowl if using a hand mixer. Mix on high speed until stiff peaks form. Set aside.
- In a separate mixing bowl, whisk the cream cheese with 4 egg yolks and the garlic powder. (Reserve the remaining egg yolks for another use). Season with salt and black pepper, to taste, and stir to combine. Set aside.
- Working in batches, gently fold the whipped egg whites into the cream cheese mixture with a spatula just until the mixture is thoroughly combined. Do not overwork.
- Spoon approximately a quarter cup of the mixture on the prepared baking sheets to create 8 circles. Gently spread the mixture into one-half inch high circles, leaving some space between each circle. (The mounds will spread a bit while baking).
- Bake until the egg rounds become golden and fully set in the center, approximately 15-20 minutes.
- Remove from the oven and trim each egg round with the cookie cutter, if desired. Place a slice of cheddar cheese on four of the circles and return to the oven just until the cheese is melted, approximately 2 minutes.
- Remove baking sheet from oven and top each of the rounds with cheddar with 2-3 avocado slices, a thin slice of tomato, and one strip of bacon broken in half. Top with the remaining egg rounds and serve immediately with 2 additional strips of crispy bacon on the side. Enjoy!