Another Keto-Friendly Breakfast Idea
This takes some preparation but no exotic ingredients. It fills the tummy and is well worth 45 minutes in the kitchen. You’ll need lots of eggs!
Recipe and photo below courtesy of Wholesome Yum. Top photo courtesy of Our Paleo Life.
Breakfast Sandwich
12 Servings
Preheat to 425° F
Ingredients
Pancake Layer
2 cups Almond flour
2 tsp Baking powder
¼ tsp Salt
4 Eggs
⅔ cup Almond milk (unsweetened)
¼ cup oil
1 tsp Vanilla
½ tsp Maple extract
Egg Layer
10 Eggs
½ cup Almond milk (unsweetened)
½ tsp Salt
1⅛ tsp Pepper
Sausage Layer
2 lbs Bulk sausage
1 tsp Maple extract
Topping
2 cups Cheddar cheese
Whisk together all the pancake layer ingredients.
Pour the batter into two 15″X10″ parchment-lines jelly roll pans and bake 12 to 15 minutes at 425° F, until firm and golden.
Slide the pancake layers (and their parchment) off pans and set aside.
Line both jelly-roll pans with fresh sheets of parchment paper and grease well.
Egg Layer
Whisk together the eggs, almond milk, salt, and pepper.
Pour into one lined, greased pan.
Bake about 15 minutes, or until the egg is firm and cooked through.
Slide this layer egg layer off the pan and set aside.
Sausage Layer
Mix sausage and maple extract.
Press into the second lined pan. Press sausage up the edges of the pan or use a slightly larger pan, because it will shrink.
Bake 12-16 minutes, until cooked through.
Drain; pat dry; set aside to cool.
Reduce the oven temperature to 350°F.
Assembly
Line a jelly-roll pan with fresh parchment paper. Release one of the pancake layer onto the paper, golden side up.
Stack on the egg and sausage layers, sprinkle with cheese, and finally the other pancake layer.
Return the pan to the oven for about 10 minutes, until the cheese melts.
Let it rest for a few minutes before cutting.
Enjoy right away, or cool, wrap individually, and store in the freezer.
