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I’m a big breakfast fan, the bigger the better. I wake up ready to feast, there’s no way I’m skipping this meal. This ultimate breakfast sandwich is a great way to pack a lot of nutrition into a hand-held meal. It will keep you energized for hours and ready to take on the day!
If you want to make your own clean-eating mayo, my Paleo mayonnaise is super easy.
You might just decide that this Ultimate Breakfast Sandwich is your new favorite meal.
The Ultimate Breakfast Sandwich
Print Pin RatePrep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 1 serving
Calories: 503kcal
Ingredients
- 2 slices of Food For Life 7 grain sprouted bread find it in the organic freezer section at your local grocery store
- 1.5 oz Boar's Head low-sodium ham
- 1 large whole egg and three egg whites
- 1/2 tbsp butter
- 1 tbsp Hampton Creek's Just Mayo
- 1/3 avocado sliced
Instructions
- Heat a frying pan over medium heat and melt butter
- Add egg and egg whites to the pan, cook until whites are done and yolk is slightly runny
- Toast bread until lightly crisp
- Spread mayo on each slice of bread and add all toppings
- Season with salt and pepper, to taste and enjoy
Nutrition
Serving: 1g | Calories: 503kcal | Carbohydrates: 34g | Protein: 34g | Fat: 26g | Fiber: 8g | Sugar: 4g
Tried this recipe?Mention @ameecooks or tag #ameecooks!
Amee Livingston
Hi, I'm Amee and I'm completely obsessed with recipe makeovers! I am a southern girl raised in South Carolina and currently living in the Charlotte, NC area with my husband and two children. I am a personal trainer, cancer exercise specialist, foodie, recipe developer, freelance content creator and breast cancer survivor.
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Christin says
I think there is no alternative of sandwich in Breakfast
Amee Livingston says
Thank you Christin!
Emily @ Sinful Nutrition says
Ultimate indeed! I would be one happy gal with a cup of coffee and one of these every morning. 🙂
Whitni @ A Cookie & A Kiss says
This looks like a perfect start to the day. Seriously. Looks so good.
Amee Livingston says
Thank you Whitni!