Western · Keto
Cauliflower Thin Breakfast Sandwich
Fluffy scrambled eggs with garlic-chive cream cheese, sautéed spinach, avocado, and microgreens between toasted cauliflower sandwich thins. Bright, fresh, and filling.
Halal-friendly Vegetarian Medium
- Prep
- 15 min
- Cook
- 8 min
- Total
- 23 min
- Serves
- 2
7g Net carbs
21g Protein
23g Fat
415 Calories
Per serving
Ingredients
- 2 oz (57g) Cream cheese, softened
- 1 tbsp Fresh chives, minced
- 1/4 tsp Garlic, finely minced
- 3 Large eggs
- 1 tbsp Butter, unsalted
- 1 cup (30g) Fresh baby spinach
- 4 Low-carb cauliflower sandwich thins
- 2 thick (27g each) Tomato slices
- 1/4 medium Avocado, sliced
- 2 slices (14g each) Red onion, thinly sliced
- 10g Microgreens (or alfalfa/broccoli sprouts)
- 1 tsp Tabasco hot sauce
- 1/4 tsp each Salt and black pepper
Method
- Mash room-temperature cream cheese with minced chives and garlic until smooth and evenly combined.
- Whisk eggs with salt and pepper until frothy.
- Melt butter in a 10-inch skillet over medium heat. Add spinach and sauté 1-2 minutes until just wilted.
- Reduce heat to medium-low, pour in the eggs, and stir gently until almost set, about 3 minutes. Spread into an even layer, tilt the pan to roll any liquid to the edge, then cover and remove from heat to finish gently.
- Toast the cauliflower sandwich thins.
- Spread herbed cream cheese on each thin (about 2 tsp per side).
- Build sandwiches: bottom thin → tomato → avocado → red onion → folded scrambled-egg portion → microgreens → dash of Tabasco → top thin. Slice and serve.
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