Breakfast sandwiches made with low carb keto biscuits, cheese, sausage and egg. This is my keto version of Sausage Egg McMuffins.
A few months ago, I shared a recipe for super easy cheesy low carb keto biscuits. I’ve made the recipe nearly a dozen times. Not only do they taste like restaurant drop biscuits, but they are so quick to make.
This is a version of those keto biscuits, except I removed the cheese, sliced them in half and used them for these mini breakfast sandwiches.
Because the biscuits are baked in a standard muffin pan they are a little smaller than a regular breakfast sandwich, but they are also quite filling. Their small size makes them great for an on-the-go breakfast.
They store and reheat well too, so you can make them ahead of time for meal prep.
These are not your standard biscuits and are not flaky like traditional biscuits. But they taste like drop biscuits sometimes served at restaurants as an appetizer. They are very fluffy and tender. Some people describe them as tasting like a savory muffin.
I filled my sandwiches with cheese, sausage patties and scrambled eggs. You can definitely mix it up with other fillings like ham, avocado, bacon. You can also add dried herbs and spices to the biscuit dough to change up the flavor of the biscuits.
I you are looking for more keto breakfast recipes you might like my Keto Donut Muffins, too. They taste just like old-fashioned baked donuts! Or browse all of my favorite keto breakfast recipes for even more ideas.
Keto Biscuit Breakfast Sandwiches
- 1 ½ cups superfine almond flour
- ¼ tsp salt
- 1 tbsp aluminum free baking powder
- 3/4 tsp garlic powder
- 3/4 tsp onion powder
- 2 large eggs
- 1/2 cup full fat sour cream
- 4 tbsp unsalted butter melted
- 1/2 tbsp oil you can use whatever oil you usually use for cooking eggs
- 4 large eggs
- 4 tbsp milk
- salt and pepper to taste
- 8 breakfast sausage patties cooked/heated according to box instructions
- 8 small slices of cheddar cheese
- Preheat oven to 450°F. Lightly grease muffin cavities of a 12-cup muffin pan.
- In a large bowl, whisk together almond flour, salt, baking powder, garlic powder and onion powder.
- In a small bowl, combine eggs, sour cream, butter. Whisk until smooth. Pour into large bowl with dry ingredients.
- Mix with a whisk or spoon until batter is evenly mixed. It will be quite thick.
- Scoop ¼ cup of batter and place into muffin mold. The batter is sticky so you will likely need to use a spatula to scrape and remove all the batter from the measuring cup. Repeat until all batter is used up.
- Bake biscuits about 10-11 minutes or until tops are golden and toothpick inserted comes out clean. Allow biscuits to cool for about 15-20 minutes, until they are no longer too hot to touch.
- Use a thin spatula to loosen edges of biscuits. Remove biscuits from muffin pan.
- In a medium bowl, add eggs, milk, salt and pepper. Beat eggs with whisk.
- Add oil to large skillet. Swirl oil slightly to coat the surface of the skillet. Bring to medium heat.
- When skillet is hot, add eggs. Cook a few minutes until eggs are set and can be flipped in one piece. Flip eggs and cook a few more minutes until eggs are fully cooked.
- Cut eggs into squares to fit with the biscuits.
- To assemble sandwiches, slice biscuits in half with a sharp bread knife. Layer with sausage, cheese and egg.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.