August 10, 2021

Bacon, Egg, & Sausage Breakfast Sandwich

I’ve definitely been on a sweet potato kick lately and I thought a perfect way to use them was as a bread replacement. I’ve been eating a Paleo/Whole30 lifestyle for about nine years now and for the most part, I don’t miss bread, but every now and again I wish I could have a breakfast sandwich. This obviously isn’t the exact same thing, but it is delicious and I’d happily eat this when I want a traditional breakfast sandwich.

Bacon, Egg, & Sausage Breakfast Sandwich

Swapping out bread for sweet potato toasts is a fun way to switch up breakfast time. These sandwiches are served with maple mustard sauce and are Paleo compatible.



  • 12 sweet potato rounds- you can buy these in the freezer section already cut or use a mandolin to cut 1/4 inch rounds
  • 1 lb. breakfast sausage
  • 6 bacon slices
  • 6 eggs
  • 2 avocados, sliced
  • 1/4 C maple syrup
  • 1/4 C stone-ground mustard
  • 1 tsp fresh thyme

  1. Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Place the bacon in a single layer and bake in the oven for 22-27 minutes. Bacon should be crispy when it’s finished.
  2. Place your potato rounds in the toaster and cook on high for 3-4 cycles. You can also place them directly on the rack in the oven and cook for 7-10 minutes, or until cooked through.
  3. In a small bowl add the maple syrup, mustard, and thyme. Whisk together until fully combined.
  4. Divide the breakfast sausage into 6 equal parts and form patties. In a medium nonstick skillet on medium heat, add the patties and cook until they are no longer pink. This should take about 5-6 minutes per side.
  5. In the same pan you cooked the sausage, fry the eggs to the desired doneness. I prefer a runny yolk for the sandwich.
  6. Assemble your sandwich by using 2 sweet potato rounds as the bread, one bacon slice- cut into two pieces, one sausage patty, one egg, avocado slices, and drizzle with the maple mustard sauce.


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