Printable Recipe link:
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
1/2 lb ground breakfast sausage
2 tbsp Coconut flour or 1/4 cup Almond flour (My favorite brand on Amazon https://amzn.to/336uR2k (affiliate link)
2 large eggs
1 tsp baking powder
1 1/2 tbsp oil
1 tbsp sugar free maple syrup
pinch of salt
4 large eggs
1 tbsp butter
salt to taste
sugar free maple syrup
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
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.
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.
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.
For 1 sandwich: 591 cal / 43g fat / 2g carbs / 3g fiber / 34.5g protein