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Egg Muffin Sandwich

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2
Calories 610 kcal

Ingredients
  

For the English muffin:

For the sandwich:

  • 1 T grass-fed butter
  • 2 large eggs
  • 2 1-oz slices nitrate-free bacon, cut in half
  • 2 1-oz slices cheddar cheese
  • Black pepper to taste

Instructions
 

  • Preheat the oven to 400°F. In a bowl, mix together the coconut, almond flour, baking powder, butter, eggs, and sea salt. Pour the mixture in two 4-inch ramekins and set aside for 1 minute. Bake for 15 minutes, or until golden.
  • Let the muffins cool for 5 minutes. Remove from the ramekin and cut the muffins lengthwise.
  • In a small skillet, melt the butter over medium-high heat.
  • Add the eggs and cook for about 4 minutes, flipping over after 3 minutes. Set aside and keep warm.
  • In the heated skillet, add the muffin halves and toast for 2 to 3 minutes on both sides. Remove from heat and place the cheese on the bottom half of the muffins. Add the eggs and bacon slices. Top with the other muffin halves and serve immediately

Nutrition

Calories: 610kcalCarbohydrates: 9gProtein: 31gFat: 52gFiber: 4gSugar: 3g
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