Keto Breakfast Sandwich
6.9g
Net Carbs
20.8g
Protein
22.8g
Fat
4.7g
Fiber
414
Calories
Cooking tip: We love the idea of making this recipe your own by using your favorite vegetables, changing the amount of chives and garlic in the cream cheese, and using your favorite hot sauce. Just be sure to keep track of the changes in net carbs for any substitutions for accurate tracking.
Ingredients:
- 2 ounces cream cheese USDA
- 1 tablespoon fresh chives FNDDS
- 1 tablespoon butter, unsalted USDA
- 1/4 teaspoon table salt USDA
- 3 lrgs raw egg USDA
- 1/4 teaspoon fresh garlic FNDDS
- 4 eas PLANTPOWER original cauliflower sandwich thins Outer Aisle
- 1 cup fresh baby spinach
- 1/4 teaspoon black pepper, ground USDA
- 2 thick slice (27g each) fresh tomatoes USDA
- 2 slice, medium (14 g each) fresh red onion USDA
- 1/4 ea fresh avocado USDA
- 10 gram(s) microgreens, sunflower
- 1 teaspoon Tabasco hot sauce FNDDS
Directions:
Ingredient note: We used microgreens, a combination of sunflower, kale, cabbage and bok choy seedlings, in this recipe. Alfalfa sprouts or broccoli sprouts are good alternatives if microgreens are not available to you.
- In a small bowl, use a fork to mix room temperature cream cheese, minced chives, and minced or pressed garlic until evenly combined.
- In a medium bowl, whisk together eggs, salt and pepper until frothy.
- In a 10-inch skillet over medium heat, melt butter. Add spinach and sauté, stirring frequently until wilted, about 2 minutes. Reduce heat to medium-low, pour in eggs and stir until eggs are mostly set, about 3 minutes. Spread eggs into an even layer, tilt pan until visible liquid rolls to the edges, remove from heat, and cover until needed.
- Toast the cauliflower sandwich thins.
- To assemble sandwiches, spread each sandwich thin evenly with cream cheese mixture, about 2 teaspoons on each. Top each of two sandwich thins with a slice of tomato (27 grams), one eighth of the avocado (17 grams), and a slice of red onion (14 grams). Uncover the eggs, fold in half, then cut into two equal portions. Place half of the egg on each of the loaded cauliflower rounds, top each with 1/8 cup microgreens, season with hot sauce if desired, and top with remaining cauliflower rounds. One serving is one sandwich as described.
