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5 from 1 vote
This simple breakfast burger stack uses sausage meat to create the burger patty and is topped with bacon, egg, avocado and tomato.
The burger is stacked on a lettuce base which can be wrapped around the burger for serving or simply slice and enjoy!
Prep Time8 mins
Cook Time14 mins
Total Time22 mins
Course: Main Course
Cuisine: American
Keyword: Bacon, Keto Burger, pork sausage
Servings: 2 people
Calories: 757kcal


  • 3 pork sausages gluten free
  • 3 tbsp extra virgin olive oil
  • 2 bacon rashers (strips) unsmoked
  • 2 medium eggs
  • 2 leaves iceberg lettuce
  • 1 medium tomato
  • ½ medium avocado
  • salt and pepper to season


  • Squeeze the sausage meat from their skins and add to a mixing bowl. Use your hands to divide the meat into two even burger patties.
  • Heat a tablespoon of olive oil in a large frying pan (skillet) over a medium heat and add the sausage patties. Fry until golden brown on one side – about 4 minutes, then flip and fry the other side until golden brown and completely cooked through.
  • Whilst the burgers are cooking, heat another tablespoon of olive oil in a separate pan and add the bacon, cooking until crisp and golden. Remove from the pan and set aside.
  • Heat the remaining oil in the pan and add the eggs, cooking to preference.
  • Whilst the eggs are cooking you can assemble the burger. Arrange a large lettuce leaf on each plate and layer each with a burger patty. Arrange the sliced tomato and avocado on top of the burger. Layer each with a rasher of bacon and top with a fried egg. Season to taste.


Calories: 757kcal | Carbohydrates: 7g | Protein: 23g | Fat: 71g | Fiber: 4g

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