Start your day right with this incredible gluten-free breakfast sandwich! It's the ultimate quick and easy way to enjoy a satisfying and wholesome meal, all while staying true to your gluten-free lifestyle. Forget complicated recipes and lengthy prep times; this recipe uses just a handful of ingredients and comes together in about 5 minutes.
What makes this breakfast sandwich a winner for gluten-free eaters? First, it's endlessly customizable. Choose your favorite gluten-free English muffin brand for the perfect base. The crispy texture of a toasted English muffin paired with a cheesy egg is a classic combination that never gets old. This recipe also understands the need for speed and convenience in the mornings. It's designed to be single-serve, so you can whip it up even when you're short on time. Plus, it's a fantastic source of protein to keep you feeling full and energized until lunchtime. Whether you're new to gluten-free cooking or a seasoned pro, this breakfast sandwich is a must-try for a delicious, stress-free start to your day.
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Here's how to make your gluten-free breakfast sandwich:
Step 1:
Begin by heating a large non-stick pan over medium heat. Add the butter and let it melt completely.
Step 2:
Place both halves of your gluten-free English muffin face-down on one side of the pan. Press down gently with your hand or a spatula, moving them in small circles to ensure even contact with the pan. Toast for 1–2 minutes, or until they reach your desired level of crispiness.
Alternatively, you can toast the English muffin in a toaster and then butter it afterward.
Step 3:
While the English muffin is toasting, whisk the egg(s), salt, and pepper together in a small bowl until well combined.
Step 4:
Once the English muffin halves are toasted to your liking, pour the egg mixture into the other side of the buttered pan. Let the eggs cook until they just begin to set, then use a rubber spatula to gently push them across the pan. Avoid stirring too much to keep the eggs fluffy. If the eggs are cooking too quickly, reduce the heat to low.
Step 5:
Assemble your breakfast sandwich. Place the cooked, soft scrambled eggs on top of the bottom half of the gluten-free English muffin. Add the cheese slice on top of the eggs, and then cover with the top half of the muffin. The heat from the eggs will melt the cheese perfectly.
Enjoy your delicious and quick gluten-free breakfast sandwich!
Gluten-Free Breakfast Sandwich: A Be Gluten Free Favorite!
Start your day right with this quick and easy gluten-free breakfast sandwich! Ready in just 5 minutes, it’s the perfect way to enjoy a satisfying and nutritious meal, even on busy mornings.
Ingredients:
- 1 English Muffin, gluten-free if needed
- 1 tablespoon butter, salted or unsalted
- 1 – 2 large eggs
- Salt and pepper, to taste
- 1 slice of cheese, I love extra-sharp cheddar
Nutrition Information: A Gluten-Free Perspective
This gluten-free breakfast sandwich offers a balanced nutritional profile to kickstart your day. Here’s a breakdown:
- Calories: 367kcal
- Carbohydrates: 27g
- Protein: 14g
- Fat: 22g
- Saturated Fat: 12g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 6g
- Trans Fat: 1g
- Cholesterol: 211mg
- Sodium: 440mg
- Potassium: 152mg
- Fiber: 2g
- Sugar: 1g
- Vitamin A: 758IU
- Vitamin C: 1mg
- Calcium: 178mg
- Iron: 1mg
Gluten-Free Benefits: By using a gluten-free English muffin, this recipe is suitable for those with celiac disease or gluten sensitivity. Enjoy a classic breakfast without the worry!
Tips, Substitutions, and Variations:
- Cheese Choices: Feel free to experiment with different cheese slices. Extra-sharp cheddar provides a bold flavor, but you can use your favorite type.
- Adding Bacon or Turkey: For extra protein, add pre-cooked bacon or turkey slices during assembly (step 5).
- Melty Cheese Tip: If using a toaster oven, place the cheese on one side of the muffin during the last minute for optimal melting.
- Dairy-Free Option: Substitute the butter with olive oil spray, non-dairy butter, coconut oil, or olive oil and use your favorite dairy-free cheese alternative.
- Vegetarian Boost: Add a layer of spinach or sliced tomato for added nutrients and flavor.
- Storing: Prepare ahead! These breakfast sandwiches can be stored in the refrigerator for up to 3 days. Wrap them individually in tin foil after they cool completely.
- Freezing: For longer storage, freeze the sandwiches for up to 3 months. Wrap them in aluminum foil after cooling to room temperature.
- Reheating: Reheat in the microwave for 60-90 seconds, or until warm.