This sausage egg sandwich contains just 2g net carbs – total! A low carb, gluten free, and keto-friendly breakfast or brunch for one!
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I've been making lots of low carb brunch recipes recently for some reason – but most of them have tended to be big casserole – feed four people type dishes. So I thought I would mix things up and show you how to make a delicious single serve brunch!
If you've been craving something like a Sausage and Egg McMuffin (28g net carbs each!), or want something even lower in carbs than the Jimmy Dean Egg'wich (about 6g net), here's my copycat version which is just 2g net!
You'll need some egg rings – and there are many ones available – but I absolutely love these ones from Cotey. They're great quality, easy to clean, and work great!
How to Make a Low Carb Sausage Egg Sandwich
Beat two eggs in a jug, together with some salt and black pepper.
Heat a large non-stick skillet – the best quality with the most level base will get the best results! Place the egg rings into the skillet, and spray with non-stick spray.
Place over a medium heat and let the egg rings warm for 30 seconds before dividing the egg between the two rings.
In a separate skillet (or the same one if you have space), cook a sausage patty until it reaches an internal temperature of at least 160F. I actually used two smaller patties and formed them together to make the same diameter as the egg rings. And actually, I *did* have space for everything in one skillet but preferred to keep them separate so I can regulate the heat better.
Meanwhile, check on the eggs. Use the handle to give the rings a little wiggle – if the egg rounds release easily and stay in shape, remove the rings and flip them over. When the sausage patty is done, add sliced or shredded cheese over the top.
Assemble the sandwich by placing one egg round on a plate, then the sausage patty with cheese, finished by the second egg round.
It's really a lot quicker to make than it looks – and seriously tasty!
Low Carb Sausage Egg Sandwich
This sausage egg sandwich contains just 2g net carbs - total! A low carb, gluten free, and keto-friendly breakfast or brunch for one!
Ingredients
- 2 large eggs
- salt and black pepper
- non-stick spray
- 1 sausage patty, approx 3 oz)
- 2 tbs shredded cheese (or one slice)
Instructions
- Beat the eggs together in a jug, and season with salt and black pepper.
- Heat a large non-stick skillet - the best quality with the most level base will get the best results! Place two egg rings into the skillet, and spray with non-stick spray.
- Place the skillet over a medium heat and let the egg rings warm for 30 seconds before dividing the egg between the two rings.
- In a separate skillet (or the same one if you have space), cook the sausage patty until it reaches an internal temperature of at least 160F.
- Meanwhile, check on the eggs. Use the handle to give the rings a little wiggle - if the egg rounds release easily and stay in shape, remove the rings and flip them over. When the sausage patty is done, add the cheese over the top.
- Assemble the sandwich by placing one egg round on a plate, then the sausage patty with cheese, finished by the second egg round.
Notes
2g net carbs per serving (whole recipe)
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Nutrition Information
Yield 1 Serving Size Whole recipeAmount Per Serving Calories 294Total Fat 22gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 12gCholesterol 409mgSodium 1036mgCarbohydrates 3gNet Carbohydrates 2gFiber 1gSugar 1gProtein 21g
Nutritional information for this recipe is provided as a courtesy and is my best approximation. I cannot guarantee completely accurate data due to variations in ingredients and cooking methods. Carbohydrates from sugar alcohols are not included in net carb counts as it has been shown that they do not impact blood sugar. Net carbs are the total carbs minus fiber.