Low carb breakfast sandwich

2		large eggs
1  tablespoon		unsweetened almond milk
1  tablespoon		coconut flour
1/2  tablespoon		olive oil
1/2  teaspoon		baking powder
1  slice		cheese (omit for paleo)
1		sausage link

Tip: For nutritional information on all the ingredients in Low carb breakfast sandwich just click on each ingredient name. Then adjust the serving size for any Low carb breakfast sandwich ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Preheat your oven to 400°F.
To make your low carb English muffin, begin by cracking an egg into a mixing bowl and adding all the muffin ingredients to it.
Mix very well to get rid of any clumps and pour the batter into a ramekin and bake for 15 minutes.
To cook your egg, you may fry it on a pan, but we baked it in a ramekin. This ensured a nice, thick layer of egg that was the same size as the muffin! Simply crack an egg into a ramekin, give it a rough stir and season with salt and pepper. Bake for 10 minutes.
To prepare your breakfast sausage, cut open a pork sausage link and discard the casing. (If you have an actual breakfast sausage on hand, like Jimmy Dean, you can just use that.)
Add your seasonings to the sausage meat and mix with your hands. Shape into a patty and cook on a hot pan for about 4-5 minutes on each side.
When the English muffins are done, take them out of the oven and cut them into thin halves. Then toast them until they're browned.
Arrange your breakfast sandwich with your slice of cheese and serve with a drizzle of sriracha if you'd like! Enjoy!