The Ultimate Keto Sandwich Hack: Steak & Egg ‘Bunwiches’!
Calling all my fellow sandwich lovers! If you’re living the keto lifestyle, you know the struggle is real when a sandwich craving hits. Forget spending hours baking complicated keto breads with a dozen specialty flours. The secret to a satisfying, bread-free sandwich is already in your fridge: eggs! These ingenious egg ‘buns’ are a game-changer—fluffy, sturdy, and ready in minutes.
This recipe is also my favorite way to transform last night’s steak dinner into a spectacular lunch. That leftover grilled steak gets a vibrant new life when paired with zesty chimichurri and nestled between two savory egg buns. Don’t have leftovers? No problem! A freshly grilled steak works just as beautifully, served hot or cold. Get ready to rediscover your love for sandwiches, the easy keto way!
Ingredients
• MAKES 4 sandwichesPREP TIME: 10 minutesCOOK TIME: 5 minutes
• 8 large eggs
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon finely ground sea salt
• ¼ teaspoon ground black pepper
• 2 tablespoons avocado oil
• 1 cup / 212 g Chimichurri, divided
• 1 pound / 455 g skirt steak or flank steak, grilled and thinly sliced
• 4 cups / 113 g mixed greensSpecial Equipment:
• 8 mason jar lid rings (without the center lid)
Instructions
1. In a medium bowl, crack the eggs. Add the garlic powder, onion powder, salt, and pepper, and whisk until just combined.2. Drizzle the avocado oil into a large, non-stick frying pan. Before turning on the heat, use your fingers to grease the inside of the 8 mason jar rings. Place the greased rings flat-side down in the cool pan.3. Turn the heat to medium-low and let the pan warm for 1 minute. Carefully divide the egg mixture among the rings, pouring about ¼ cup / 60 ml into each one.4. Cover the pan and cook for 5 minutes, or until the eggs are fully set. Remove from the heat and let stand for 2 minutes.5. Use a spatula to lift the rings and eggs from the pan. Carefully pop the finished egg buns out of the rings.6. To assemble, place one egg bun on a plate. Spread it with 2 tablespoons of chimichurri, top with one-quarter of the sliced steak, and finish with a second egg bun. Repeat to make 4 sandwiches.7. Serve each sandwich with a side of 1 cup of mixed greens, drizzled with the remaining 2 tablespoons of chimichurri.
Nutritional Information
• Per sandwich, made with skirt steak:Calories: 593Total Fat: 43 gSaturated Fat: 10.3 gNet Carbs: 4.3 gProtein: 45.3 gSodium: 411 mgMacros: Fat 65% / Carbs 4% / Protein 31%
Pro Tips
• & Variations
• Make a large batch of egg buns and freeze them between sheets of parchment paper for quick sandwiches anytime.
• Store leftover components separately in airtight containers in the fridge for up to 3 days. The steak and egg buns can be frozen for up to 1 month.
• Not a fan of chimichurri? Swap it out for 1 cup of your favorite keto-friendly Bacon or Ranch dressing.
• To make this recipe nightshade-free, simply follow the nightshade-free for the chimichurri sauce.
FAQ
Q: Can I make the keto egg buns ahead of time
A: Yes, you can make a large batch of the egg buns and freeze them for up to one month. Store them between sheets of parchment paper in a freezer-safe container for quick and easy sandwiches anytime.
Q: How many net carbs are in one steak and egg bunwich
A: Each keto steak and egg sandwich contains just 4.3 grams of net carbs, making it an excellent low-carb meal option.
Q: What can I use instead of mason jar rings for the egg buns
A: If you don’t have mason jar lid rings, you can use well-greased silicone egg rings or even metal cookie cutters to shape the egg buns in the pan.
Q: Can I use a different sauce instead of chimichurri
A: Absolutely! If you’re not a fan of chimichurri, the recipe suggests swapping it out for your favorite keto-friendly sauce, such as a creamy ranch or a savory bacon dressing.
