Today’s recipe is my homemade breakfast sandwiches that are low carb and carnivore-adjacent. Then I’ll share how you can make them up in advance for a fast hot breakfast any day of the week!
Ideas: Bacon & egg, cheese & egg, bacon, egg & cheese, sausage & egg, sausage & cheese, ham & egg, the list goes on! You won’t need fast food drive thru ever again because you made better versions yourself (and potentially for less money).
Hope you enjoy!
INGREDIENTS
1 batch PSMF egg white bread rolls (12 rolls)
12 eggs
12 sausage patties, slices of ham, or slices of bacon (optional)
12 slices of your favorite cheese
DIRECTIONS
I use muffin top pans to create the rolls and eggs for these sandwiches (I have two trays, with 6 cavities in each), but you can use whatever pan that has any kind of shape you like. A regular muffin tin might make it a bit difficult to make the size of eggs to fit the rolls, but whatever works for you is best, and you certainly don’t need a special pan.
If you’re adding breakfast meat, like sausage patties, ham, or slices of bacon, get those fried up now or while your eggs are cooking (or have them ready in advance). Feel free to try my favorite sausage patty recipe.
Make the eggs
Preheat oven to 350 F
If using silicone muffin top pans: Place the silicone muffin top trays onto sheet pans for stability. Spray each cavity in the trays (I use an olive oil mister bottle, but you can use any oil spray you like). Crack one egg into each cavity, sprinkle with a bit of salt & pepper, and if you like, break each egg with a fork and gently beat it. Then bake the eggs at 350 F for 15 minutes, or until no longer jiggly. You can pop the baked eggs right out with a spatula or large spoon.
Don’t want to use a cavity pan? You can make your eggs in any large cake pan, casserole dish, or sheet pan lined with parchment.
For whole eggs: Crack the eggs into a large cake pan, casserole dish, or sheet pan lined with parchment and season with salt & pepper, then bake the whole eggs at 350 F for 15 minutes, or until no longer jiggly. Slice the baked eggs into 12 squares or even use a large cookie cutter or lid to make them into individual shapes. For scrambled eggs: Beat the eggs in a large bowl and season with salt & pepper. Bake the scrambled eggs at 350 F for 15 minutes, or until no longer jiggly. Slice the baked scrambled eggs into 12 squares or even use a large cookie cutter or lid to make them into individual shapes.
While everything’s cooking, you can slice the cheese, and split the egg white rolls and set all aside.
Notes:
You can certainly divide this recipe by half or multiply it however you wish, to make it work.
For assembly and freezing to have sandwiches on hand:
Flash freeze the bun halves, cheese slices, eggs, and sausage patties or ham/bacon slices by spacing them apart (just enough to not overlap) onto either: A wire rack-fitted baking tray, or baking tray or other large flat tray lined with parchment paper (anything you can line that fits in your freezer) and let them freeze until completely cold. Then you can assemble them all together, wrapping each sandwich in a layer of parchment (or tightly wrap in plastic) and then (optionally) a layer of foil, and keep the wrapped sandwiches in a container or freezer bag for up to two months.
To reheat:
I recommend placing a sandwich in the fridge overnight, then heat the thawed sandwich wrapped in parchment or with a damp paper towel loosely over the top for about 35-50 seconds on HIGH, stopping every 30 seconds to check the sandwich is warmed through.
If heating from frozen, I recommend heating on DEFROST or 50-60% power level for about 2 to 2.5 minutes, stopping every 30-40 seconds to check.
Overcooking the eggs and buns is very easy to do, and you don’t want tough buns or rubbery eggs!
