Keto Avocado Cheddar Breakfast Sandwich

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Avocado and cheddar are always a winning combination. This sandwich served at breakfast will sure hit the spot and start the day off on a winning note. Healthy and filling, your fat intake will be met from both the avocado and cheddar, keeping you full and satiated much longer.

Keto Avocado Cheddar Breakfast Sandwich


  • 6 large eggs, separated
  • 4 oz. cream cheese, room temperature
  • ¼ t. garlic powder
  • Sea salt and black pepper, to taste
  • 4 slices sharp cheddar cheese
  • 1 large avocado, sliced
  • ½ medium tomato, thinly sliced
  • 12 thick-cut slices bacon, cooked crispy

Keto Avocado Cheddar Breakfast Sandwich

Keto breakfast at its finest.
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Course: Breakfast
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Calories: 504kcal
Author: Iva Ursano


  • 6 large eggs separated
  • 4 oz. cream cheese room temperature
  • ¼ tsp garlic powder
  • Sea salt and black pepper to taste
  • 4 slices sharp cheddar cheese
  • 1 large avocado sliced
  • ½ medium tomato thinly sliced
  • 12 thick-cut slices bacon cooked crispy


  • Preheat oven to 325ºF 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!


Optional Tip: Use a 3 or 4” round cookie cutter to trim the egg rounds after baking. 


Calories: 504kcal | Carbohydrates: 8g | Protein: 26g | Fat: 41g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 326mg | Sodium: 773mg | Potassium: 552mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1228IU | Vitamin C: 7mg | Calcium: 273mg | Iron: 2mg
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