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!
📖 Recipe
Low Carb Sausage Egg Sandwich
Ingredients
Equipment
Step-by-Step 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.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
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