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Home » Breakfast Recipes » Keto Breakfast Sandwich

Keto Breakfast Sandwich

A photo of Vered DeLeeuw.
by Vered DeLeeuwUpdated May 16, 2025
18 Comments
5 from 25 votes

Jump to Recipe Review Recipe

This delicious and filling keto breakfast sandwich hits the spot when you miss "how you used to eat." It's made with toasted slices of quick microwave bread. Layers of cheese, ham, and fried egg complete the delicious experience.

Keto breakfast sandwich is served on a white plate.

This keto breakfast sandwich is flavorful, substantial, and filling. The basis for this sandwich is 90-second bread. It's wonderfully versatile, and I use it whenever I want a bread substitute. Once I have the bread, I fill it with cheese, ham, and a fried egg for a low-carb breakfast that keeps me full for hours.

Ingredients

The ingredients needed to make a keto breakfast sandwich.

See the recipe card for exact measurements. Here are my comments on some of the ingredients.

  • Coconut flour: Used in the bread. Try to measure it by weight rather than volume. It's extremely absorbent, so each extra gram makes a difference.
  • Olive oil spray: I use it to cook the egg and toast the bread.
  • A slice of cheese: I like to use sharp cheddar cheese.
  • A slice of deli ham: A thick slice works best. If you only have thin slices, you can use two.

Variations

  1. Change the cheese: 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.
  2. Use a different bread: You can also use a different bread as the base for this sandwich. I sometimes use this keto English muffin. And this cloud bread is delicious, but more time-consuming.
  3. Change the meat: 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. You can also use pre-cooked bacon (oven bacon or microwave bacon).

Instructions

The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.

Make the keto bread. Melt the butter in a ramekin, add the remaining bread ingredients, and microwave the mixture for 90 seconds. Let the bread slightly cool, then slice it into two slices.

The bread was cut in half.

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:

The bread was 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.

The sandwich is assembled.

5 stars rating. Outstanding recipe! So happy I found your website. For those of you wondering what the texture is like, let me share with you. The texture is of a soft pillowy bread that melts in your mouth. It is not eggy tasting at all. I slathered each half of bread with butter, added sautéed spinach and used deli Turkey in place of ham. Absolutely delicious! Thank you for an incredible recipe.
Amber
Read more comments

Reader Photo

When Daria posted this beautiful photo of her sandwich on Instagram, I immediately asked for her permission to share it here, and she gracefully agreed. It looks absolutely scrumptious!

Daria says: "Low Carb Breakfast Sandwich is so delicious, easy, and versatile! It can really be made with any protein and any kind of cheese. This felt like a real treat to have for a Tuesday morning breakfast! I absolutely loved it."

A reader photo of a keto breakfast sandwich.

Recipe Tips

  1. For this recipe, I make the bread in a slightly larger bowl (4 inches on the bottom) than the original recipe calls for. This ensures the bread slices are large enough to accommodate the filling, although it also means thinner bread slices. When I feel like splurging, I make two keto breads. I use one as the bottom layer and one as the top layer of the sandwich. So, instead of making one piece of bread and slicing it into two thin slices, I make two pieces of bread. This gives me a thick, substantial sandwich.
  2. 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! Having said that, on particularly lazy mornings, I make this sandwich without toasting the bread, and it is still very good.
  3. Make-ahead tip: It's possible to make this sandwich the night before, wrap it, refrigerate it, and 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.
  4. Storage: You can store this sandwich in the fridge, wrapped in plastic wrap, for 1-2 days and reheat it in the microwave (remove the wrap first). But ideally, it should be eaten fresh.

Recipe Card

Keto breakfast sandwich is served on a plate.
5 from 25 votes
Save this RecipeSaved! Rate this Recipe Print Recipe

Keto Breakfast Sandwich with Egg, Cheese, and Ham

This delicious and filling 20-minute keto breakfast sandwich hits the spot when you miss "how you used to eat."
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Breakfast
Cuisine: American
Diet: Gluten Free
Servings: 1 serving
Calories: 480kcal
Author: Vered DeLeeuw
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Video

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.
    Melting the butter in the ramekin.
  • Using a fork, mix in one egg, 1 tablespoon of coconut flour, and ¼ teaspoon of baking powder. Microwave on high for 90 seconds.
    Add the remaining bread ingredients.
  • Allow the bread to cool slightly, then carefully slice it into two slices.
    The bread was cut in half.

Cook the egg and toast the bread:

  • Heat a nonstick skillet over medium heat. Spray it with olive oil spray. Break one egg into the skillet (use a greased egg ring or an egg pan if you want a round shape). Cook on both sides until done to your liking.
    Cook the egg.
  • Add the two slices of bread, lightly browning them on each side.
    Toasting the bread in a skillet.

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.
    The sandwich is served.

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

Serving: 1 sandwich | Calories: 480 kcal | Carbohydrates: 5 g | Protein: 27 g | Fat: 38 g | Saturated Fat: 19 g | Sodium: 881 mg | Fiber: 2 g | Sugar: 6 g

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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.

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Comments

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    Recipe Rating




  1. Jill says

    May 04, 2025 at 3:05 pm

    Can I use egg whites instead of the whole egg?

    Reply
    • Vered DeLeeuw says

      May 05, 2025 at 2:45 pm

      Hi Jill,
      You can use two egg whites, but the bread will be dry.

  2. Mina says

    April 04, 2025 at 10:22 am

    5 stars
    It was delicious and so uncomplicated. I substituted garlicky olive oil for butter and it came out great. Thank you so much for sharing this amazing alternative way of delicious eating without refined flour.

    Reply
    • Vered DeLeeuw says

      April 04, 2025 at 10:46 am

      You're very welcome, Mina! I'm so glad you enjoyed this recipe.

  3. Amber says

    January 15, 2025 at 12:07 pm

    5 stars
    Outstanding recipe! So happy I found your website. For those of you wondering what the texture is like, let me share with you. The texture is of a soft pillowy bread that melts in your mouth. It is not eggy tasting at all. I slathered each half of bread with butter, added sautéed spinach and used deli Turkey in place of ham. Absolutely delicious! Thank you for an incredible recipe.

    Reply
    • Vered DeLeeuw says

      January 15, 2025 at 1:17 pm

      Yaay! I'm so glad you enjoyed this recipe, Amber. Thank you for this lovely comment.

  4. Justine says

    October 29, 2024 at 5:48 pm

    5 stars
    What sorcery is this??!! New to keto and experiencing the 3 day keto crash. I needed a pick me up and found your recipe which I made for breakfast. It’s a game changer.
    Will try the keto English muffin next!
    Thank you so much

    Reply
    • Vered DeLeeuw says

      October 30, 2024 at 2:06 pm

      You're very welcome, Justine! So glad I could help. 🙂

  5. Celine says

    September 21, 2024 at 10:20 am

    5 stars
    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!

    Reply
    • Vered DeLeeuw says

      September 21, 2024 at 11:07 am

      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.

  6. Chris says

    September 15, 2024 at 1:02 pm

    5 stars
    Omg. Was so delicious!

    Reply
    • Vered DeLeeuw says

      September 15, 2024 at 2:26 pm

      Yay! I'm so glad you enjoyed it, Chris! Thanks for the comment.

  7. Alanna Birmingham says

    July 26, 2024 at 11:43 am

    5 stars
    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!

    Reply
    • Vered DeLeeuw says

      July 26, 2024 at 1:50 pm

      You're very welcome, Alanna! I'm so glad you enjoyed this recipe.

  8. Grace says

    April 20, 2024 at 2:04 am

    5 stars
    I loved it.
    My challenge is to get my 5 and 9 year old to like it too!!

    Reply
    • Vered DeLeeuw says

      April 20, 2024 at 7:34 am

      I'm glad you liked this sandwich, Grace! Thank you for the review.

  9. Stacey says

    July 31, 2023 at 6:40 am

    5 stars
    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!

    Reply
    • Vered DeLeeuw says

      July 31, 2023 at 7:29 am

      I'm so glad you liked this recipe, Stacey!

A photo of Vered DeLeeuw.

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Healthy Recipes Blog was founded in 2011 by Vered DeLeeuw. It features real food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.

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