This make ahead Breakfast Sandwich is a simple and healthy recipe you can prepare ahead of time and quickly assemble for a breakfast on the go. AIP, Paleo, and Whole 30, this Breakfast Sandwich recipe is one you can feel confident indulging in every day of the week.

Just like I mentioned in the blog post for this Mashed Cauliflower Breakfast Bowl, my breakfast must be “make ahead” or it likely won’t happen at all. And now that I’m in my second trimester, breakfast must happen. I literally wake up thinking about it (hello, appetite)!

Since I just can’t seem to cut my morning routine short (read: my routine of cruising the internet from bed until I have approximately 20 minutes before I need to leave), I decided to put together a balanced and healthy make ahead recipe that I can literally throw together and enjoy unheated on my walk out the door.

Here’s how this Breakfast Sandwich comes together:

White Sweet Potato “Buns”

This healthy carbohydrate source is my AIP secret weapon. Typical yams can suck it. White sweet potatoes are less mushy and less sweet than the standard yam, while still being 100% AIP compliant. If you’re not needing to avoid nightshade vegetables, this recipe also works really well with russet potatoes.

You can slice and bake these sweet potatoes as I explain in this recipe, and then pop a couple in the toaster for a few minutes in the morning to heat and toast up a bit before eating.

Avocado

I’m sure advising you of the beneficial aspects of avocados is a moot point, but I’m nothing if not expansive. Plus, I use to be terrified of avocados, specifically of the fat and calories, so I enjoy reiterating the benefits now that I enjoy them on the reg. Without further ado, avocados are:

• high in soluble fiber (the detoxifying, prebiotic kind!)
• loaded with potassium (major player in reducing water retention)
• filled with omega-9 fatty acids (healthy, monounsaturated fat)

Here’s another thing, if you plan to eat a nutrient dense diet full of  fruit and veggies, well… there had better be a stellar source of fat included. Dietary fat is an essential component in order to absorb many of the nutrients in plant foods. So in addition to the vitamins many healthy fat filled foods provide all on their own, they also help the body to assimilate the nutrients in the foods they’re eaten with. Don’t fear the fat!

Psst… if slicing an avocado is more work in the morning that it’s worth, try swapping fresh avocados for my AIP Cilantro Mayo!

Grass Fed Sliders

As much as I love an ethically raised pork product, I try to reduce my intake as much as possible. I do this since pork is high in pro-inflammatory omega-6 fatty acids. Since each Breakfast Sandwich has a slice of bacon, I decided to make the sliders from omega-3 rich, grass fed beef.

These beef sliders are my go to – even when I’m not making this full recipe! They’re slightly sweet from the maple syrup, and full of flavor and nutrients from the fresh cilantro. They’re also quick and easy to make on the weekend and freeze for a grab and go protein source throughout the week.

Fresh Arugula

It’s important for detoxification and disease prevention to get as many antioxidants from vegetables as possible, so whether you choose to include arugula or another leafy green, I highly encourage including one in this dish. When I was younger, arugula and I did not get along. Years later, my tastebuds have grown up, and suddenly I love it. Go figure.

I like to dress mine in olive oil and sea salt, and store in a glass tupperware until I’m ready to add a small handful to my Breakfast Sandwich in the morning.

Crispy Bacon

The former vegan in me is pouting in a corner, but I truly feel like crispy bacon is just one of those foods I’ll always love and always have loved. Although I do have a favorite cooking method, it really doesn’t matter how it’s cooked; bacon is delicious regardless. So long as the bacon is sourced from a trusted farmer (high quality is so important when eating pork), I’m down with eating it. Check out the recipe to see my favorite cooking method.

Zucchini Cheese

Another AIP secret weapon. Zucchini cheese is a creamy, cheesy, completely dairy free recipe that you’ll want to add to literally every meal you make. It’s full of healthy and healing collagen protein, and it even melts when you add it on top of the hot slider on this sandwich. This is the recipe I use to make zucchini cheese, and I always include a non-fortified nutritional yeast like this one.

Make Ahead Breakfast Sandwich

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Prep Time 00:15

Cook Time 00:25

Total Time 0:40

Serves 12 small sandwiches

Ingredients

• 2 white sweet potatoes
• 1-2 avocados (sliced)
• 2 lbs grass fed ground beef
• 2 Tbsp pure maple syrup (omit for W30)
• 1/4 cup green onions
• 1/4 cup cilantro
• 1 package of ethically raised bacon
• 2 cups fresh arugula
• 1 recipe zucchini cheese (optional)
• 1 recipe Cilantro Mayo (optional)
• sea salt (to taste)

Directions

To make the white sweet potato buns:

1. Slice width-wise into 1/2" rounds. I use a handheld mandoline like this one and it makes a WORLD of difference.
2. Place on a parchment lined baking sheet and drizzle each side with olive oil and sea salt.
3. Bake at 400 degrees for 25 minutes, flipping once during baking.
4. Store until you assembling your sandwiches. You can pop in a toaster to reheat before eating.

For the bacon:

1. Preheat oven to 400 degrees.
2. Lay bacon on a rimmed, parchment lined baking sheet. Cook until crisp, about 12-15 minutes. You can bake these at the same time as the buns, but this make extend cooking time.
3. Remove bacon from cooking sheet and set aside to cool on a paper towel. This will absorb extra grease. Reserve the grease left on the baking sheet and store in an airtight jar in the fridge to use for cooking.
4. Once bacon has cooled, store until use.

To make sliders:

1. Add thawed grass fed beef, maple syrup, green onion, and cilantro to a bowl and mix to combine.
2. Form into 12 equal slider sized patties and sprinkle the outside with sea salt, using about a 1/2 teaspoon total.
3. You can choose to either bake or saute these sliders.
   1. To bake: place on a parchment lined baking sheet and bake at 400 degrees for 20-25 minutes. You can bake these at the same time as the buns, but this make extend cooking time.
   2. To saute: heat coconut oil over medium heat, and cook sliders about 5 minutes on each side to cook through.

To assemble:

1. Heat ingredients as desired, although I tend to throw them together straight from the fridge and love them!
2. Top 1 sweet potato bun with two slices of fresh avocado or a smear of Cilantro Avocado Mayo, a cooked slider, a slice of Zucchini Cheese (optional), 1 slice of bacon cut in half, a small handful of arugula (I like to dress mine in olive oil and sea salt), and finish with a second sweet potato bun. Throw a toothpick in it for an on-the-go Breakfast Sandwich!

Recipe Notes

I like to add a smear of egg free Cilantro Avocado Mayo and a slice of dairy free Zucchini Cheese to this recipe, but these are totally optional.

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Other recipes you might like:

Mashed Cauliflower Breakfast Bowl

Egg Free Cilantro Avocado Mayo

Sweet Potato Avocado Toast

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