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–+ servings
Keto Breakfast Sandwich

Keto Breakfast Sandwich: Your New Morning Comfort Food

Enjoy a hearty Keto Breakfast Sandwich, featuring juicy beef, creamy avocado, and crunchy pickles, perfect for a low-carb lifestyle.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 1 sandwiches
Course: Breakfast
Cuisine: Keto
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sandwich
  • 2 pieces Beef Burgers fresh or frozen, thawed for even cooking
  • 1 large Egg fried to your desired doneness
  • 1/2 Avocado (mashed) can be swapped for guacamole or omitted
  • 8-10 slices Pickled Cucumber can be swapped with jalapeños
  • 1 drizzle Yellow Mustard feel free to explore other low-carb sauces
  • 2 leaves Little Gem Lettuce sturdy lettuce for holding everything together
  • to taste Salt adjust seasoning to suit your taste buds
  • to taste Black Pepper adjust seasoning to suit your taste buds

Equipment

  • Non-stick skillet
  • Meat mallet or rolling pin
  • fork

Method
 

Step‑by‑Step Instructions
  1. Thaw the beef patties if frozen and flatten them to about half an inch thick.
  2. Warm a non-stick skillet over medium-high heat for about 2 minutes.
  3. Cook the beef patties for 2-3 minutes per side until golden crust forms.
  4. Mash half the avocado until creamy and spreadable.
  5. Fry the egg in the skillet for 2-3 minutes to your preferred doneness.
  6. Spread the mashed avocado on the cooked beef patty, add the fried egg and cucumber slices, drizzling with mustard.
  7. Wrap the sandwich using the lettuce leaves and top with the second beef patty.
  8. Slice the sandwich in half and serve immediately.

Nutrition

Serving: 1sandwichCalories: 500kcalCarbohydrates: 8gProtein: 30gFat: 40gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 20gCholesterol: 300mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 1gVitamin A: 150IUVitamin C: 20mgCalcium: 50mgIron: 3mg

Notes

For a deliciously crunchy alternative, swap pickles with sliced jalapeños or sauerkraut. Store leftovers in an airtight container for up to 3 days.

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