This recipe is classic paleo. It includes eggs, bacon and veggies. Using a muffin tin to make the eggs is a simple way to create the sandwich top and bottom. Alternatively, you would use an egg mold and cook it on the stove top. Also, the bacon discs make the sandwich hold together better than strips of bacon, but you could use just the bacon strips if it’s all you had on hand. This breakfast is packed with protein and is a great way to get your morning going.
Paleo Breakfast Sandwich
- 4 Eggs
- 2 slices bacon
- 2 Tomato slices
- 2 Bell Pepper slices
- Sea Salt (to taste)
- Black Pepper
- Coconut Oil
Preheat the oven to 400 degrees F.
Place the bacon slices on a baking sheet, arranging each slice in a circle so it cooks into a disc.
Place the bacon in the oven and cook until crispy, about 15 minutes. Flip halfway through.
Once bacon is done, set it aside on a paper towel lined plate.
While the bacon is cooking, start the eggs.
Using a muffin tin, grease the 4 muffin cups with coconut oil.
Crack 1 egg each into the 4 prepared muffin cups. Use a fork to break the yolks a bit.
Reduce the oven to 375 and cook until the eggs are firm, about 15 minutes.
Cut around the edge of each egg, and carefully remove from the muffin tin.
Assemble each sandwich with 1 egg on the bottom, then a slice of tomato, then bell pepper, then bacon, and top with another egg. Repeat for second sandwich.
Season with salt and pepper.
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