Breakfast Sandwich

Yield: 4 breakfast sandwiches

The Players

• 1 cup almond flour
• 4 egg whites
• 1/3 cup grass-fed butter
• 1 t baking powder
• 1/2 t salt
• 4 pieces of speck, prosciutto, pancetta, bacon or sausage patties, crisped up*
• 4 eggs, fried

The How-To

For The Grain-Free Biscuits:
In a mixer (or with a fork) combine the butter and almond flour until you have little broken up, pea-sized bits of butter distributed into the flour. Add the egg whites, salt, and baking powder. Mix to combine. Scoop the batter into 4 even portions and place onto a greased or silicone-lined baking sheet. Bake at 350F for about 20
minutes, until slightly golden.

To Assemble:
Slice the biscuits in 1/2. Place the egg and whichever meat you’ve crisped up. Place the biscuit ‘lid’ on the sandwich and munch
away.

*I would not recommend using thick-cut bacon. The thickness overwhelms the delicate texture and makes it difficult to cleanly bite through the sandwich.

Thanks to Food Renegade.

Sunday’s WOD:
Annie plus
50-40-30-20-10
Double Unders
Sit Ups
Squats

Compare to 12/5/10