Paleo Breakfast Sandwiches

Upgrade your morning routine with a protein-packed breakfast sandwich made from simple, whole-food ingredients.

Breakfast sandwiches are popular grab-and-go options that deliver on both taste and protein. But for those following a gluten-free or lower-carb lifestyle, a traditional bread-based version may not be an option.

When you skip breakfast, you may find yourself running low on energy and reaching for another dose of caffeine by 2 or 3 p.m. to fight the afternoon slump. Starting your morning with a filling, protein-rich breakfast can help keep you fueled and satisfied, so you’re ready to tackle your afternoon to-do list.

That’s why we created a grain-free, dairy-free, and nutrient-packed Paleo breakfast sandwich that swaps the bread for a combination of eggs and sweet potatoes to create a hearty, naturally grain-free waffle. Beyond adding a subtly sweet flavor and satisfying texture, sweet potatoes are a source of fiber, which helps support a healthy gut.¹

Paired with baked eggs, sautéed vegetables, and bison patties, these breakfast sandwiches are the perfect Sunday afternoon meal-prep project to get ahead of a busy week. Make six sandwiches at once, stash them in the freezer, and simply reheat one whenever you need a satisfying breakfast on the go.

To reheat: Remove the sandwich from foil wrapping and wrap loosely in a paper towel. Microwave 1½ minutes, flip, then microwave for another 1–1½ minutes, or until heated through. Let stand for 1 minute before serving.

TIPS: When adding the sweet potato batter to the waffle maker, use the back of a spoon to gently press and spread the batter into an even layer. This helps ensure even cooking and creates a sturdier waffle base for assembling the sandwiches.

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References

Topping, D. L., & Clifton, P. M. (2001). Short-Chain Fatty Acids and Human Colonic Function: Roles of Resistant Starch and Nonstarch Polysaccharides. Physiological Reviews, 81(3), 1031–1064. https://doi.org/10.1152/physrev.2001.81.3.1031

Paleo Breakfast Sandwiches

Recipe by: Isabella Mead
Serves: 6
Meal: Breakfast

Serves: 6
Prep Time: 10 minutes
Cook Time: 1 hour 32 minutes
Total Time: 1 hour 42 minutes

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Ingredients

For the Sweet Potato Waffles

6 cups water
3 sweet potatoes, cubed
4 eggs
1 Tbsp. coconut oil

For the Egg Squares

¹⁄₂ Tbsp. coconut oil
¹⁄₂ onion, diced
1 cup kale
3 garlic cloves, minced
6 eggs

For the Bison Patties

1 lb. ground bison
1 Tbsp. garlic powder
¹⁄₂ Tbsp. onion powder
1 Tbsp. dried parsley
1 tsp. black pepper
¹⁄₂ Tbsp. coconut oil

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Directions

Prepare 6 squares of foil and set aside.
Bring a large pot of water to a boil over medium-high heat. Add sweet potatoes and cook about 15 minutes, or until fork tender. Drain well, then transfer to a large bowl and mash until smooth. Let cool 10 minutes.
In a separate bowl, whisk 4 eggs. Once sweet potatoes have cooled slightly, mix in eggs and until well combined.
Preheat a waffle maker. Once hot, lightly coat cooking surfaces with 1 tablespoon coconut oil.
Preheat oven to 375°F.
Scoop about ¼ cup of sweet potato batter into waffle maker and cook approximately 5 minutes, until golden and set. Repeat with remaining batter to make 12 waffles total, then set aside.
In a medium skillet over medium heat, melt ½ tablespoon coconut oil. Add onion, kale, and garlic. Sauté about 5 minutes, until onion is softened and kale is wilted.
Line a small, rimmed baking sheet or shallow baking pan with parchment paper. In a separate bowl, whisk 6 eggs. Pour into baking pan, then add kale and onion mixture, gently stirring to evenly distribute.
Bake approximately 12 minutes, until eggs are fully set. Cut into 6 squares.
In a large bowl, combine bison, garlic powder, onion powder, parsley, and pepper. Divide the mixture into 6 equal portions and shape into round, flat patties about ½-inch thick.
In the same skillet over medium heat, melt remaining ½ tablespoon coconut oil. Add bison patties and cook 3 minutes per side, or until cooked through. Remove from heat and set aside.
Assemble the sandwiches: Place 1 bison patty and 1 egg square on top of 1 sweet potato waffle, then finish with a second waffle. Repeat to make 6 sandwiches in total. Allow to cool completely before wrapping in tinfoil and storing in the freezer until ready to reheat and enjoy.