This delicious and filling keto breakfast sandwich hits the spot when you miss "the way you used to eat."
It's made with toasted slices of a quick microwave coconut flour bread. Layers of cheese, ham, and fried egg complete the delicious experience.
This keto breakfast sandwich is delicious, substantial, and filling. Breakfast may not be the most important meal of the day, but it's my favorite meal. Low-carb or not, I strive to make it good!
The basis for this sandwich is 90-second bread. It's so wonderfully versatile that I use it whenever I want a bread substitute. It's much easier to make than cloud bread, which is excellent but more labor-intensive.
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Ingredients
You'll only need a few simple ingredients to make this sandwich. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
For the bread:
- Butter: I use salted butter in this recipe. You can use unsalted butter and add a pinch of salt.
- Egg: I use large eggs in almost all my recipes, this one included.
- Coconut flour: Try to measure it by weight and not by volume. It's extremely absorbent, so each extra gram makes a difference.
- Baking powder: Make sure it's fresh. And if you need it to be gluten-free, verify that as well.
For the sandwich:
- Olive oil spray: I use it to cook the egg and toast the bread.
- Egg: Again, I use a large egg since that's what I typically have on hand.
- A slice of cheese: I like to use sharp cheddar cheese.
- A slice of deli ham: A thick slice works best in this recipe.
Variations
The best way to vary this recipe is to use different cheeses. I love sharp cheddar, but other tasty options include gouda (my personal favorite), provolone, and smoked mozzarella.
You can also use a different bread as the base for this sandwich. I sometimes use this keto English muffin.
Lastly, instead of deli ham, you can use Canadian bacon. It's fully cooked, so it's your choice whether you want to cook it before adding it to the sandwich. I usually don't.
Instructions
Scroll down to the recipe card for detailed instructions. Here's an overview of the steps for making this recipe:
Make the keto bread. Melt the butter in a ramekin or shallow bowl, mix in the remaining bread ingredients, and microwave the mixture for 90 seconds. Let the bread slightly cool, then slice it into two slices.
Grease a nonstick skillet, heat it, and use it to cook the egg and toast the bread slices. If you want the egg to have a pretty round shape, you can use an egg ring or an egg pan. This is what the bread should look like when it's toasted:
Assemble the sandwich. Start with a slice of bread, topped with cheese, ham, and an egg, and then add the second slice of bread.
Expert Tip
When making this recipe, I make the 90-second keto bread in a slightly larger bowl (4 inches on the bottom) than the original recipe calls for. This ensures large enough bread slices to accommodate the filling. Although it also means thinner bread slices.
When I feel like splurging, I make two keto breads. I then use one as the bottom layer and one as the top layer of the sandwich.
So rather than make one piece of bread and slice it into two thin slices, I make two pieces of bread. This gives me a thick, substantial sandwich.
Recipe FAQs
Yes. Since the bread is a bit eggy and spongy, I go through the extra step of toasting it in a greased skillet. It makes a big difference!
Although, on particularly lazy mornings, I make this sandwich without toasting the bread, and it is still very good.
It's possible to make this sandwich the night before, wrap it and refrigerate it, then microwave it in the morning.
But it's not as good as when made fresh. That's why I mostly make it on weekends when I have more time in the morning.
You can, as long as you use low-carb bread such as 90-second bread, keto English muffin, almond flour bread, or a lettuce wrap.
Serving Suggestions
This tasty sandwich makes a complete meal! Simply serve it with some coffee.
Sometimes, I slice a beefsteak tomato into thick slices, sprinkle it with coarse salt, and serve it on the side. A bowl of berries is another delicious side to this sandwich.
Storing Leftovers
You can store this sandwich, wrapped in plastic wrap, in the fridge for 1-2 days and reheat it in the microwave (remove the wrap first). But ideally, it should be eaten fresh.
More Keto Breakfast Ideas
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Recipe Card
Keto Breakfast Sandwich
Ingredients
For the bread:
- 1 tablespoon butter - salted
- 1 large egg
- 1 tablespoon coconut flour
- ¼ teaspoon baking powder - gluten-free if needed
For the sandwich:
- Olive oil spray
- 1 large egg
- 1 slice cheese - I use sharp cheddar
- 1 slice deli ham
Instructions
Make the bread:
- Place a tablespoon of butter in a microwave-safe cereal bowl (the bottom should measure 3.5 - 4 inches). Microwave until melted, about 30 seconds. Allow to slightly cool.
- Using a fork, mix in one egg, 1 tablespoon of coconut flour, and ¼ teaspoon of baking powder. Microwave on high for 90 seconds.
- Allow the bread to cool slightly, then carefully slice it into two slices.
Cook the egg and toast the bread:
Assemble the sandwich:
- Place one slice of bread on a plate. Top it with a slice of cheese, a slice of ham, and a fried egg. Place the second slice of bread on top. Serve immediately.
Video
Notes
- When making this recipe, I make the 90-second keto bread in a slightly larger bowl (4 inches on the bottom) than the original recipe calls for. This ensures large enough bread slices to accommodate the filling. Although it also means thinner bread slices.
- When I feel like splurging, I make two keto breads. I then use one as the bottom layer and one as the top layer of the sandwich. So rather than make one bread and slice it into two thin slices, I make two breads. This gives me a thick, substantial sandwich.
- You can store this sandwich, wrapped in plastic wrap, in the fridge for 1-2 days and reheat it in the microwave (remove the wrap first). But ideally, it should be eaten fresh.
Nutrition per Serving
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 
Celine
This is delicious! Even my 5 year old loved it . Quick question, have you tried to freeze the bread (before toasting it)? I’m thinking of making batches and make it part of my meal prep routine… thanks!
Vered DeLeeuw
Hi Celine,
Yes! To freeze the bread, slice each piece of bread crosswise into two slices and allow the slices to cool completely before placing them in a freezer bag (separated by wax paper if layering). Thaw them overnight in the fridge or in the microwave before toasting them.
Chris
Omg. Was so delicious!
Vered DeLeeuw
Yay! I'm so glad you enjoyed it, Chris! Thanks for the comment.
Alanna Birmingham
I had my doubts about this recipe because it was so simple. But I had to try it and I'm so glad I did! It was delicious! I think I may have used a bit too much baking powder because it had a slightly bitter aftertaste but I will definitely be making this recipe a lot because I love egg sandwiches! Thanks so much!
Vered DeLeeuw
You're very welcome, Alanna! I'm so glad you enjoyed this recipe.
Grace
I loved it.
My challenge is to get my 5 and 9 year old to like it too!!
Vered DeLeeuw
I'm glad you liked this sandwich, Grace! Thank you for the review.
Stacey
I'll admit to being suspicious of the "bread" part of this recipe before I made it lol, but OMG, this was absolutely delicious, and the bread tasted like an English muffin. It is the perfect and filling morning sandwich. Definitely putting this recipe on my morning rotation!
Vered DeLeeuw
I'm so glad you liked this recipe, Stacey!