My Favorite Keto Breakfast Sandwich

My favorite keto breakfast sandwich is low in carbs, high in healthy fats and off the charts in flavor! The sausage on the outside is the perfect touch to make you not miss the bread at all!

Breakfast lovers, stand up!

I’m a bacon/sausage/eggs/cheese kind of girl, and I am unapologetic about eating breakfast foods for any meal of the day.

…or for EVERY meal of the day!

Back in the day, I earned the title of Breakfast Sandwich Maker Extraordinaire, with tasty flavors always sandwiched between two slices of toast, bagels, English muffins, you name it…

Who needs fast food when you can make your own low carb and keto sausage egg mcmuffin right at home. You won’t even miss the english muffin… It’s that GOOD! Keto McMuffin Sausage and Egg Breakfast Sandwich

I certainly wasn’t the first person to make something like this Keto McMuffin Sausage and Egg Breakfast Sandwich and I definitely won’t be the last. I first saw a variation of this a few years ago on Nom Nom Paleo. Every time I would see it pop up in my newsfeed or on Pinterest, I always told myself I was going to make something similar, but I just never got around to it… until now.

If you are following a low carb or keto diet, then you have probably gotten pretty bored of plain old bacon and eggs for breakfast. Although they are two of my absolute favorite foods, I am always looking for ways to jazz up low carb breakfast foods. If you are just starting out and are looking for recipes to help you become fat adapted and get into ketosis, then this recipe is a great place to start. Perfectly low in carbs and high in healthy fats.

Not good for my body!

When I first started Keto/Low Carb I needed an easy remedy for my breakfast sandwich obsession, so I wondered what it would be like if I kind of inverted the sandwich to use sausage patties as bread.

When I was a kid and I was just starting to learn how to cook, one of the very first things I learned was how to fry an egg. From there, I became obsessed with eating fried egg sandwiches, slathered in an obscene amount of mayonnaise. Don’t even get me started on my love of mayo! If I started talking about it, this post would likely start to resemble a steamy love letter and then mayonnaise and I would run off into the sunset together. Focus! Back to my story… I always left the yolk runny and that first bite into a mayo covered, ooey gooey yolk, sandwiched between two soft pieces of white bread was pretty much childhood bliss. Every. Time. I would make one every single day. I guess some things never change. Here I am at the young age of 38 and I still eat the same things every day. Sometimes I swear my life is like the movie “Big”. There is just no way I am an actual grown up. No. Way.

Enough rambling already! I almost forgot the reason I brought up the mayonnaise story in the first place… I took that childhood memory of that first delicious bite and captured it in this recipe. I slathered each cooked egg with mayo just like I would have that white bread when I was a child. So good! Next time I make this, I think I will leave the yolks runny just for old times sake. Because let’s be honest, I am fork and knifing this sandwich anyway. Otherwise my hands would be a greasy mess and “Ain’t Nobody Got Time For Dat” This just got weird. I think I will say goodbye now.


  • 1/2 lb ground breakfast sausage
  • Pancakes
  • 2 tbsp coconut flour
  • 2 large eggs
  • 1 tsp baking powder
  • 1 1/2 tbsp oil
  • 1 tbsp sugar free maple syrup
  • pinch of salt
  • cooking spray
  • eggs
  • 4 large eggs
  • 1 tbsp butter
  • salt to taste
  • garnish
  • sugar free maple syrup
  • butter


  1. Patty up the breakfast sausage into 2 patties and place in a cast iron skillet over medium high heat.  Cook on each side until a crust forms and an internal temperature reads 145F
  2. Heat a large non-stick skillet over medium heat.  Mix all of the ingredients for the pancakes into a small bowl.  Spray the skillet with cooking spray and spoon the batter into 4 round pancakes in the skillet.  Let the pancakes cook until bubbles start to form in the batter around the side.  Flip and continue to cook on the other side until the center on the pancake springs back when lightly touched.
  3. For the eggs, beat the 4 eggs in a medium sized bowl until whites and yolks are combined.  Heat a medium skillet (I used the same skillet as the pancakes) over medium-low heat.  Add the butter and then the beaten eggs. Let the eggs cook until the edges begin to set.  push the eggs with a rubber spatula scraping the bottom of the pan.  scrape occasionally to get large folds of soft scrambled eggs.  When the eggs are just set and still a little runny, remove from the heat.  
  4. To assemble the sandwiches: place a sausage patty on one pancake, followed by half of the eggs, followed by another pancake.  Garnish with butter and sugar free syrup.

Recipe Notes
For 1 sandwich: 591 cal / 43g fat / 7.7 carbs / 2.8g fiber / 34.5g protein

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