A low-carb, high-protein keto breakfast sandwich made with cheesy egg ‘buns’, turkey, avocado, and tomato for a hearty, gluten-free start to the day.

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

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Preheat a nonstick skillet over medium heat and lightly grease it with butter or olive oil.
In a small bowl, beat the eggs and season with salt and pepper.
Pour half of the egg mixture into the skillet, shaping it into a small round, like a sandwich bun.
Sprinkle half of the shredded cheddar on top and cook for 2–3 minutes, until set.
Gently flip and cook for another 1–2 minutes.
Repeat the process with the remaining egg mixture and cheese to make the second egg ‘bun’.
Assemble the sandwich: place one egg bun on the bottom, layer with turkey slices, avocado, and tomato, then top with the second egg bun.
Serve warm. Optionally, wrap in parchment or lettuce leaves if eating on the go.

Use ham, bacon, or sausage instead of turkey for variety.

Add chili flakes or hot sauce for a spicy kick.

Include spinach or arugula for extra greens.

Make it vegetarian by omitting the meat and adding more veggies.

Egg buns can be prepped ahead and stored in the fridge for up to 3 days.