Keto Biscuit Breakfast Sandwich
This Keto Biscuit Breakfast Sandwich Recipe is just 6 net carbs! A low carb egg breakfast sandwich on a dairy free biscuit.
Servings: 1
Calories: 550
Ingredients
- 1 keto biscuit <- link to homemade, includes recipe video demo
- 1 tablespoon ghee
- Favorite breakfast sandwich toppings: scrambled eggs sunny side up eggs, bacon, avocado, tomato, marinated onions, breakfast sausage patty, hot sauce, etc.
Instructions
- After your biscuits have cooled, slice in half.
- If you want them to be extra yummy, toast the inside of the biscuit by browning it cut side DOWN in ghee in your cast iron skillet over medium heat until golden brown, about 3 minutes.
- Top the biscuit breakfast sandwich with your favorite fillings.
- Enjoy!
- Leftover biscuits will keep on the counter for 1-2 days, refrigerated in an airtight container for at least 1 week, or frozen for at least 6 months.
Notes
Toasting the biscuits in the skillet is definitely optional, just makes them even more delicious!
I've never assembled the breakfast sandwich and then frozen, but imagine it should work great if you want to prep a bunch of breakfasts in advance. If you try, please let me know in the comments if it works!
The nutrition information is for 1 egg scrambled in ghee, 1 slice of bacon, and 3 slices of avocado.
Nutrition
Calories: 550 | Total Carbs: 8g | Protein: 15.8g | Fat: 42.3g | Fiber: 1.9g | Net Carbs: 6g