These Low Carb, Keto Breakfast Sandwiches will be your new go-to meal prep breakfast! Made with pre-made sausage patties, bacon, eggs and cheese, they are the perfect handheld breakfast sammie without the bread and without all the hassle of making a low carb bun. Add tomatoes, green leaf lettuce, red onions, mayonnaise and whatever else your tummy desires!
- 20 pork breakfast sausage patties, cooked according to package instructions
- 10 large eggs, cooked individually (see notes below)
- 10 slices pepper jack cheese
- 10 slices of bacon, cooked and halved
Optional additions that should not be added until you reheat the sandwiches and are ready to eat them.
- green leaf lettuce
- tomato slices
- red onions
Other necessary items:
- On a moistened paper towel, layer your ingredients: One sausage patty, an egg, a slice of cheese, two half slices of bacon and another sausage patty. (See assembly pics following the recipe.)
- Fold the paper towel, and place the sandwich on a piece of parchment paper large enough to fold over the sandwich and stay secure.
- Place sandwich, folded side down, in an airtight container like this Pyrex casserole dish.
- Repeat for the nine remaining breakfast sandwiches.
- Store in the freezer for up to 30 days.
- To reheat, remove the parchment paper and microwave the sandwich in the paper towel at 30% power for 90 seconds. Flip the sandwich and heat another 30-90 seconds on high depending on your microwave.
- Add optional ingredients such as lettuce, tomatoes, onion and mayonnaise.
You can make your own breakfast sausage if you have the time. Just make sure the patties are very thin.
For my eggs, I used this nifty little breakfast sandwich maker. You can crack an egg in each level and make two at a time! Heat the sandwich maker until the green light shows ready, crack one egg into each compartment, and close the device. Once they are cooked through, just slide them off the mini-griddle and you’re ready to be a meal prepping maniac. They make the most perfect sandwich-sized eggs that won’t fall apart.
The paper towels should be moist but not soaked. This keeps the sandwich from drying out when you reheat it.
After shooting this recipe, I stumbled up these pre-cut unbleached sheets of parchment paper. They make prepping these sandwiches much easier!
I like to add fresh ingredients like green leaf lettuce, tomato and red onion slices and mayonnaise once I’ve reheated these Keto Breakfast Sandwiches. I go ahead and prep these ingredients beforehand and store them in vacuum seal containers using my Foodsaver. Each morning, I take out the fresh veggies I need for that day and use the Foodsaver to seal the containers again. This keeps the veggies fresh ALL. WEEK. LONG. #winningbreakfast!
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