Breakfast sandwiches are delicious at any time of the day. I know eggs and bacon smothered in cheese is always something I'm happy to eat. In the recipe below, we keep all those great things about the beloved breakfast sammie without the carbs. It's a fun way to use your eggs as the vessel that holds it all together.
The secret is to use metal cookie cutters or mason jar lids without the center parts. This keeps the eggs in place and cooks them into perfect rounds. From there, we add cheese on one side and fresh baby spinach on the other. The cheese melts perfectly, and the spinach wilts just the right amount. With some crispy bacon and ham, you've got a low-carb breakfast sandwich that rivals the best of them.
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Cooktop Cove 
low-carb bacon, egg and cheese sandwich
1
5 minutes
10 minutes
15 minutes
2 eggs
½ cup spinach
¼ cup shredded cheddar cheese
2 slices cooked bacon
1 slice ham
Put a large pan on medium-high heat. Place two mason jar lids (ring only) into the pan with the tops facing down. Spray the entire pan, including lids, with cooking spray.
Crack one egg into each lid and break the yolk.
Scrunch and tear the spinach and place on top of one of the eggs. Put the cheddar cheese on the other egg.
Add 2 to 3 tablespoons of water to the pan around the mason jars, then immediately cover. The water helps cook the eggs, melt the cheese and wilt the spinach.
Leave the cover on for 1 to 2 minutes, until eggs are fully cooked.
Remove the eggs from the pan and remove the jar lids. Lay the bacon and ham on top of the spinach. Use the other egg as the sandwich top, flipping over so the cheese is on top of the ham.
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