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

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

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.
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.
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.

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.

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

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.
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.
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.
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 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

Cook Time10

Total Time20

Course: Breakfast

Cuisine: American

Diet: Gluten Free

Servings: serving

Calories: 480kcal

Author: Vered DeLeeuw

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.
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:

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.
Add the two slices of bread, lightly browning them on each side.

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.

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

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Disclaimers

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.

Keto Breakfast Sandwich

Ingredients

Variations

Instructions

Reader Photo

Recipe Tips

Recipe Card