Egg, Lox and Avocado Breakfast Sandwich – Gluten-Free, Paleo & Keto
  • 5 MIN PREP
  • 15 MIN TOTAL
  • 4 SERVINGS

paleo egg, lox and avocado breakfast sandwich

Here’s an egg-cellent way to start your morning—a quick and easy gluten-free breakfast sandwich with egg, lox and avocado. It’s paleo and keto, too!

Ingredients:

Instructions:

  1. Toast English muffins according to the directions on the package.
  2. While English muffins toast, heat a nonstick skillet over medium heat.
  3. Add oil, eggs, salt and pepper to pan and stir constantly to scramble. Remove from heat when eggs are cooked through but still soft and pillowy.
  4. Build sandwiches by stacking English muffins with eggs, salmon, avocado and tomato. Cut in half and serve!

    NUTRITION FACTS

    • Calories

      480
    • Carbs

      10 G
    • Sugar

      2 G
    • Fat

      35 G
    • Sat Fat

      7 G
    • Protein

      32 G