Looking for a low carb breakfast sandwich alternative? This recipe uses an avocado in place of a bun and is topped with eggs, white cheddar, sliced tomato and a Smithfield Breakfast sausage patty.
To prepare the avocado "buns" slice the avocado in half long ways, remove the large seed inside and carefully peel away the outer skin. If you want your avocado "bun" to be able to stand upright on its own, pick out which half you want for the bottom and slice a small sliver straight off the rounded part. If you like, sprinkle the top of the "bun" with toasted sesame seeds.
Stove-top Method: Place the thawed breakfast sausage patties in a skillet over medium-high heat for 7 to 12 minutes. Turn frequently to brown evenly.
Oven Method: Place thawed patties on a shallow baking pan. Bake at 375 F for 8 to 13 minutes. Turn patties over after 5 minutes.
*The internal temperature of the sausage patties should reach 165 F when fully cooked.
When the sausage patties are nearly finished cooking add the white cheddar until just melted.
To assemble place your egg (scrambled or over-easy), sliced tomato and sausage patty on the bottom layer and place with your avocado bun top. Eat with your hands or with a fork and knife.
2 sweet potatoes, thick in diameter
Preheat oven to 400 degrees Fahrenheit (200 celsius). Peel and then slice a fresh sweet potato into 1/2 inch slices. For 4 servings (sandwiches) you will need 8 sweet potato slices. Bake on a greased pan at for 15 to 20 minutes until tender but not mushy.
Assemble your breakfast sandwich to your liking and devour!