Description
This keto breakfast sandwich uses pancakes as the bun and it’s filled with amazing soft scrambled eggs and a sausage patty. Top with sugar free maple syrup!
Ingredients
- ½ pounds Ground Breakfast Sausage
- Sugar-free Maple Syrup And Butter, To Serve
- FOR THE PANCAKES:
- 2 Tablespoons Coconut Flour
- 2 Large Eggs
- 1 teaspoon Baking Powder
- 1-½ Tablespoon Oil
- 1 Tablespoon Sugar Free Maple Syrup
- Pinch Of Salt
- FOR THE EGGS:
- 4 Large Eggs
- 1 Tablespoon Butter
- Salt To Taste
Preparation
Form breakfast sausage into patties and place in a cast iron skillet over medium high heat. Cook on each side until a crust forms and internal temperature reaches 145ºF.
Heat a large nonstick skillet over medium heat. In a small bowl, mix pancake ingredients.
Spray skillet with cooking spray and spoon batter into round pancakes in the skillet (2 pancakes for each serving). Let pancakes cook until bubbles start to form in the batter around the side. Flip and continue to cook on the other side until center of pancake springs back when lightly touched.
For the eggs, beat eggs in a medium-sized bowl until whites and yolks are combined. Heat a medium skillet (I used the same skillet as the pancakes) over medium-low heat. Add butter and then the beaten eggs. Let eggs cook until edges begin to set.
Push eggs with a rubber spatula, scraping the bottom of the pan, scraping occasionally to get large folds of soft scrambled eggs. When eggs are just set and still a little runny, remove from heat.
To assemble the sandwiches, place a sausage patty on one pancake, followed by half of the eggs, followed by another pancake. Serve with butter and sugar-free syrup.
For 1 sandwich: 591 cal, 43g fat, 7.7 carbs, 2.8g fiber, 34.5g protein
