Featured Recipe: Fat Burning Pancake Breakfast Sandwich (Low-Carb, Ketogenic, Paleo)

July 1, 2016

Go ketogenic with this Pasture raised turkey sausage breakfast sandwich, with raw almond Parmesan pancakes, a free range egg and spicy micro greens.

Course: Main Dish

Cuisine: North American

Servings: Serving

Slice the sausage and remove the meat and toss the sausage coating.
Prepare your pancake batter and heat up a medium sized pan over medium-high heat. Lightly grease the pan with coconut oil.
Add both of the Joie egg rings to the pan and divide the pancake batter between both of the egg rings so that you will have 2 perfectly shaped pancakes. Cook for 4-6 minutes on the first side, gently lift the egg ring to check doneness and when the pancake holds it shape, gently flip and cook for another 2-3 minutes until cooked through and lightly browned. Set aside on a plate or a warm oven.
Add the sausage meat to one of the silicon molds (set the other mold aside), press down to form a tight and even sausage patty. Cook for 6-8 minutes on one side, then gently flip. Cook to an internal temperature of 165° F and until lightly browned on each side, then set aside.
Lastly add an egg to the ring mold, break the yolk and very lightly/quickly scramble. Cook over medium-low heat until solidified, flipping if desired.
Assemble your breakfast sandwich by first adding the microgreens to the bottom of your bun, followed by the sausage patty, cheese and egg. Enjoy!

Each Serving Contains:
329 calories; 24 g protein; 26 g total fat (0 g trans fat); 4 g total carbohydrates (1 g of sugar); 429 mg sodium