With cookbook writing in full swing, I feel like I have been living in my kitchen! Well maybe because I have been living in my kitchen—its a lot of hard work I am not going to lie, but I am so excited to share all these recipes with you!  My cookbook, All American Paleo Table, is up for pre-sale on Amazon and I can still hardly believe that I am going to be a real, author!

Breakfast is absolutely my favorite meal of the day and something I never skip or skimp on. I honestly feel so much better when I eat a hearty breakfast each morning.  I usually make this egg scramble or eat some dinner leftovers, but lately the thought of cleaning one more pan just makes my head spin, so I have been prepping these breakfast sandwiches to keep on hand and just warm in the toaster oven.  They hit the spot every single time!

This past summer, I was first introduced to Pete’s Paleo bacon.  Well after hearing a lot of hype, I must admit, it is truly the best bacon EVER! I don’t even know what he does to this bacon, but its like magic just appeared in your kitchen, honestly its that good.  And the best part is you can have that magic delivered straight to your door, by ordering Pete’s bacon here.  Its a thicker bacon, so I found that just one slice fit perfectly on my sandwich bread.

I usually prepare them all at once and then individually wrap them in parchment paper and use as needed.  These grain free and Paleo breakfast sandwiches are full of healthy fats and protein, but completely satisfying and comforting.  Enjoy with a hot cup of coffee for a stress free morning!

Make Ahead Bacon Breakfast Sandwiches {Grain Free, Nut Free, Paleo}

Ingredients

• 8 slices grain & nut free sandwich bread
• 4 slices thick cut Pete’s Paleo bacon
• 4 eggs
• 4 oz raw cheddar, shredded (omit for dairy free)
• 2 tbsp butter or paleo friendly mayo (Sir Kensington’s is great!)
• 1 handful fresh spinach

Directions

• Warm a large skillet to medium heat, and cook your bacon until brown and slightly crispy.
• Remove and set on a paper towel to drain.
• Next, spread butter or mayo or even pesto on your bread slices.  Then add a pinch of shredded cheese to each bread slice.  Toast in the toaster oven until the cheese starts to melt.
• While your bread is cooking, fry your eggs in the same pan that you cooked the bacon in.
• Now, assemble the sandwiches by adding a slice of bacon, a fried egg and a few spinach leaves to 4 slices of the bread.  Use the remaining slices to place on top.
• Cool and wrap any extras in parchment paper and reheat as needed.