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Whole30 and Paleo Breakfast Egg Sandwich

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I love eggs, like seriously love eggs! I could eat them every day! The great thing about eggs is there are a bazillion different ways you can make them, but I tend to get in a routine and often make them the same way. These bread-less sandwiches gave me a new take on eggs and helped shake up our breakfast routine.

You can use any meats, veggies, and condiments you have on hand to make these sandwiches. I love how versatile these sandwiches are and you can even make them ahead of time and keep in the fridge for a couple of days until you are ready to devour them.

You will need a mini bundt or angel food pan to make these eggs. This is the pan we use Mini Bundt Pan. Words of caution with this pan, you will want to place on a baking sheet because the seal on the pan is not air tight due to the the center parts come out. I like that they come out because it makes it easier to get anything you bake in the pan out in one piece, usually. Learned this the hard way about the pan leaking though! Learn from my mishaps, for sure, and save your oven. I would love to hear what flavor combos you come up with for your sandwiches!

Whole30 & Paleo Breakfast Egg Sandwich

Print Recipe
Whole30 and Paleo Breakfast Egg Sandwich
Fill these egg sandwiches with any toppings you have on hand or even mix fillings into the eggs prior to cooking them. If you wanted to get really fancy, you could make a sauce to drizzle on top, but that is for a different day.
Whole30 Egg Sandwich
Servings
Sandwiches
Ingredients
Optional Fillings
Servings
Sandwiches
Ingredients
Optional Fillings
Whole30 Egg Sandwich
Instructions
  1. Preheat the oven to 400 degrees. Place the mini bundt pan or pans on an oven safe baking sheet because they may leak some when cooking.
  2. In a bowl that is easy to pour from, I use a measuring cup, I crack three eggs and add a splash of water. Whisk up the eggs really well and add to one of the wells in the pan. You can add in seasoning to the eggs (fresh basil or thyme would be good) or even veggies. Repeat until all of the wells in the pan are full. I sprinkle the holy grail that is known as EBTBS (Everything But The Bagel Seasoning) on each egg fulled cup.
  3. Cook for about 20 minutes or until the eggs are set. Remove from the oven and let cool for a few minutes. Then very carefully tip the pan over and release the eggs from the pan.
  4. Slice the eggs in half and add your desired toppings.
  5. Possible combos: bacon, tomato, avocado, and spinach; grilled steak, peppers, and onions; sausage, Dijon mustard, and sauteed onion slices; sliced and roasted potatoes, bell peppers, and ham; or prosciutto and sauteed greens. Sometimes if I know I want to eat on the go, I mix veggies into the eggs prior to adding to the pan so they are easier to eat.
Recipe Notes

Whole30 & Paleo Breakfast Egg Sandwich

I would love to hear what flavor and filling combos you come up with!

*If you cannot find Whole30 compliant sausage, check out our recipe here: Whole30 Breakfast Sausage.

(This post does contain an affiliate link. If you purchase through an affiliate link, I make a small commission at no cost to you. This helps keep my blog running and more fun recipes and articles rolling your way. Thanks for your support!)

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