Avocado Cheddar Breakfast Sandwich

Keto Avocado Cheddar Breakfast Sandwich

...
Andrew
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Category, DifficultyBeginner

Prep Time15 minsCook Time20 mins
 6 large eggs, separated
 115 g cream cheese, room temperature
 ¼ tsp garlic powder
 1 pinch 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
1

Preheat oven to 160ºC and line two large baking sheets with parchment paper or Silpat™ baking mats. Set aside.

2

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.

3

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.

4

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.

5

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).

6

Bake until the egg rounds become golden and fully set in the center, approximately 15-20 minutes.

7

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.

8

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!

Nutrition Facts

Servings 4


Amount Per Serving
Calories 496
% Daily Value *
Total Fat 40.09g62%
Total Carbohydrate 7.92g3%
Protein 26.75g54%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 6 large eggs, separated
 115 g cream cheese, room temperature
 ¼ tsp garlic powder
 1 pinch 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

Directions

1

Preheat oven to 160ºC and line two large baking sheets with parchment paper or Silpat™ baking mats. Set aside.

2

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.

3

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.

4

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.

5

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).

6

Bake until the egg rounds become golden and fully set in the center, approximately 15-20 minutes.

7

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.

8

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!

Avocado Cheddar Breakfast Sandwich
...
Andrew
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