Sausage, Egg & Cheese Breakfast Sandwich
A toasted, buttery 90-second “English muffin” stacked with a sausage patty, a perfectly round fried egg and melted cheddar. It is the drive-through breakfast sandwich, made at home with a fraction of the carbs.
Nutrition per serving
1 sandwich- Net carbs
- 6.4g
- Calories
- 747kcal
- Protein
- 32g
- Fat
- 66g
- Total carbs
- 11 g
- Fiber
- 4 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Canadian bacon: Lean, smoky Canadian bacon replaces the sausage. This is the classic version, and lighter.
- Brown the Canadian bacon in the skillet about 1 minute per side instead of cooking sausage.
Bacon & avocado: Crisp bacon and creamy sliced avocado instead of sausage. It is fresher, with a little more fiber.
- Cook the bacon in the skillet until crisp, then fry the eggs in a little of its fat. Layer the avocado under the egg.
- 90-second English muffins
- Filling
- 90-second English muffins
- Filling
- 90-second English muffins
- Filling
- Also add
Estimated cost $3.89 for 2 servings ($1.95 each) · how we estimate
Instructions
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For each muffin, stir half the almond flour, coconut flour, baking powder and salt together in a greased 4-inch (10 cm) ramekin or wide, flat-bottomed mug. Beat in 1 egg and 1 tablespoon of melted butter until smooth and level the top.
-
Microwave on high for 90 seconds, until risen and set in the center. Turn out, cool 2 minutes and slice in half horizontally. Repeat for the second muffin.
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Melt half the pan butter in a skillet over medium heat and toast the muffin halves cut-side down for 1–2 minutes, until crisp and golden. Set aside.
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Cook the sausage patties in the same skillet 3–4 minutes per side, until browned and 160°F (71°C) inside. If you are using homemade patties, shape them about 4 inches (10 cm) wide, because they shrink.
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Wipe the pan, add the remaining butter over medium-low heat and set two greased egg rings (or wide canning-jar bands) in the pan. Crack an egg into each, break the yolks if you like them firm, add a tablespoon of water to the pan and cover. Cook 3–4 minutes, until set.
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Lay a slice of cheese on each egg for the last 30 seconds, covered, to melt. Stack muffin, sausage, egg and cheese, and top with the other muffin half.
Tips for success
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No egg rings? Fry the eggs flat and fold the edges in to fit, or cook each egg in a greased ramekin in the microwave for about 60 seconds. - The quick muffins keep 4 days in the fridge and toast up beautifully, so make extra. For oven-baked muffins with proper fork-split nooks, use our keto English muffins instead.
- To freeze, wrap assembled sandwiches in parchment and foil for up to 1 month. Reheat in the microwave, unwrapped and covered with a paper towel, for 60–90 seconds.
Nice to have, not needed
- Egg rings make muffin-shaped eggs — a wide canning-jar band works, or fold the edges of a fried egg in to fit.
Storage & meal prepMeal-prep friendly
- Keeps 3 days in the fridge
- Freezes up to 1 month
Reheat: Unwrap, cover with a paper towel and microwave 60–90 seconds (about 2 minutes from frozen).
Prep tip: Wrap each sandwich in parchment, then foil, before freezing; remove the foil before microwaving.
Wrap assembled sandwiches individually and refrigerate up to 3 days or freeze up to 1 month.
Variations
2 variations, each with its own ingredients and macrosCanadian bacon
ProteinLean, smoky Canadian bacon replaces the sausage. This is the classic version, and lighter.
- breakfast sausage patties → Canadian bacon
5.3 g net · 564 kcal · 30 g protein · 47 g fat · ≈$2.15 per serving (−1.1 g net carbs vs the original)
Bacon & avocado
ProteinCrisp bacon and creamy sliced avocado instead of sausage. It is fresher, with a little more fiber.
- breakfast sausage patties → bacon
- + ⅓ medium avocado
5.8 g net · 667 kcal · 32 g protein · 57 g fat · ≈$1.88 per serving (−0.6 g net carbs vs the original)
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