Gluten Free Egg and Cheese Breakfast Sandwiches
Warm, protein-rich, and perfect for busy mornings, these gluten free egg and cheese breakfast sandwiches combine cheesy eggs with sturdy gluten free bread a freezer-friendly breakfast solution for those avoiding wheat without sacrificing taste.
Equipment
- Toaster
- Frying pan or oven For cooking the eggs
- Muffin tin (optional) For baked egg rounds
- Foil or parchment paper For wrapping sandwiches
- Microwave or toaster oven For reheating
Ingredients
- 6 gluten-free English muffins or bagels
- 6 large eggs
- 6 slices cheddar, provolone, or preferred cheese
- Optional: cooked turkey bacon, sausage patties, spinach, or tomato slices
Instructions
- Lightly toast the gluten-free English muffins or bagels to prevent sogginess.
- Cook the eggs using your preferred method — scrambled, fried, or baked in muffin tins for easy stacking.
- Layer the cooked egg and a slice of cheese onto the bottom half of each toasted muffin.
- Add optional toppings like turkey bacon, spinach, or tomato slices.
- Top with the other half of the muffin. Wrap tightly in foil or parchment for storage or freezing.
- To reheat from frozen: unwrap and microwave for 90 seconds or bake at 375°F (190°C) for 10–12 minutes.
Notes
Use cheddar for bold flavor or switch it up with provolone or Swiss. Add-ins like turkey bacon, spinach, or tomatoes personalize your sandwich. Bake the eggs in muffin tins for ideal meal prep rounds. Wrap tightly before freezing to prevent freezer burn.
Nutrition
Calories: 330kcalCarbohydrates: 29gProtein: 18gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 215mgSodium: 540mgPotassium: 190mgFiber: 3gSugar: 2gVitamin A: 550IUCalcium: 200mgIron: 2mg
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