Name: Keto Breakfast Sandwich
Prep time: 5 min
Cook time: 7 min
Total time: 12 min
Cuisine: American
Ingredients: 2 large eggs; 1/4 cup shredded cheddar cheese; 2 slices cooked turkey breast; 1/4 avocado, sliced; 2 slices tomato; Salt and pepper to taste; 1/2 tbsp butter or olive oil for greasing

A low-carb, high-protein breakfast sandwich crafted with cheesy egg “buns,” tender turkey slices, creamy avocado, and juicy tomato—this is the kind of meal I turn to when I want to start the day feeling full and focused, without loading up on carbs. It’s simple, satisfying, and totally keto-friendly.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 large eggs

1/4 cup shredded cheddar cheese

2 slices cooked turkey breast

1/4 avocado, sliced

2 slices tomato

Salt and pepper to taste

1/2 tbsp butter or olive oil for greasing

Directions

I start by preheating a nonstick skillet over medium heat and greasing it lightly with butter or olive oil.

In a small bowl, I beat the eggs and season them with a bit of salt and pepper.

I pour half of the egg mixture into the skillet, shaping it into a small round—like a sandwich bun.

I sprinkle half of the shredded cheddar on top and let it cook for 2–3 minutes, just until set. Then I gently flip and cook another 1–2 minutes.

I repeat the process with the remaining egg mixture and cheese to make the second “bun.”

Once both rounds are ready, I assemble the sandwich: one egg bun on the bottom, then turkey slices, avocado, and tomato, and finally the second egg bun on top.

I serve it warm—sometimes I wrap it in parchment or lettuce leaves if I’m on the go.

Servings and timing

This recipe makes 1 sandwich.

Prep Time: 5 minutes

Cooking Time: 7 minutes

Total Time: 12 minutes

Calories: 295 kcal

Variations

I like switching things up depending on what I have on hand. Sometimes I use ham or bacon instead of turkey. For a spicier kick, I add a few dashes of hot sauce or a sprinkle of chili flakes. If I’m craving extra greens, I throw in spinach or arugula. And for a vegetarian version, I just leave out the meat and pile on more veggies.

Storage/Reheating

If I want to prep ahead, I cook the egg buns and keep them in the fridge for up to 3 days. I store each component separately to avoid sogginess. When it’s time to eat, I just reheat the buns in a skillet or microwave, then assemble the sandwich fresh. I don’t recommend freezing this sandwich, since the egg and avocado don’t hold up well.

FAQs

How do I keep the egg buns from sticking?

I always make sure to grease the skillet well with butter or oil and use a nonstick pan. Letting the eggs set fully before flipping helps too.

Can I make this sandwich ahead of time?

Yes, I like prepping the egg buns in advance and storing them separately. I assemble the sandwich just before eating for the best texture.

Is this recipe suitable for meal prep?

Absolutely. I often batch-cook the egg buns and keep the fillings ready to go. It makes breakfast quick and hassle-free.

What can I use instead of turkey?

I’ve used bacon, ham, sausage patties, or even tofu slices. Any cooked protein works well here.

Can I make this dairy-free?

Yes. I skip the cheese or use a dairy-free shredded cheese alternative. It still tastes great and keeps the sandwich keto-friendly.

Conclusion

This keto breakfast sandwich is one of my favorite ways to stay low-carb while still enjoying something warm, hearty, and delicious in the morning. With a little prep and some tasty layers, it satisfies cravings and fuels my day with clean, quality ingredients. Whether I’m rushing out the door or enjoying a slow morning, this recipe always hits the spot.

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