Gluten Free Breakfast Sandwich
User Reviews
5
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Prep Time
1 min
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Cook Time
4 mins
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Total Time
5 mins
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Servings
1 serving
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Calories
367 kcal
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Course
Breakfast
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Cuisine
American, International
Gluten Free Breakfast Sandwich
Description
This breakfast sandwich is built on a gluten-free English muffin which is toasted and buttered in a skillet until crispy. Eggs are whisked with salt and pepper, then cooked gently in the same pan to produce soft scrambled eggs with a fluffy texture, achieved by pushing the eggs gently without stirring. One or two eggs can be used depending on preference.
Once the eggs are cooked, they are layered onto the bottom half of the English muffin, topped with a slice of cheese—often extra-sharp cheddar is preferred for its distinct flavor—and covered with the muffin's top half. The residual heat melts the cheese, binding the sandwich together.
Optional ingredients like pre-cooked bacon or turkey can be added during sandwich assembly for additional protein and flavor. The sandwich can be toasted in a toaster oven with cheese on top to enhance meltiness. It is also suitable for meal prep, with guidance for refrigeration and freezing to maintain quality.
Ingredients
- 1 English Muffin gluten-free if needed
- 1 tablespoon butter salted or unsalted
- 1 - 2 large egg
- salt to taste
- black pepper to taste
- 1 lice cheese I love extra-sharp cheddar
Instructions
- Heat a large non-stick pan over medium with the butter.
- Once the butter is melted, add both English muffin pieces face-side down onto one side of the pan. Use your hand or a spatula to move them in a small circle and then press down to ensure the muffins will get crispy. Toast for 1 - 2 minutes until they reach your desired crispy-ness. Alternatively, you can toast your English muffin in a toaster and butter it after.
- Meanwhile, whisk the egg(s), salt, and pepper in a small bowl.
- Once the English muffin is done, pour the egg mixture into the other side of the buttered pan. Once the eggs just begin to set, use a rubber spatula to gently push them across the pan. Try not to stir, or else they will not be as fluffy. If the eggs cook too fast, reduce the heat to low.
- Assemble your breakfast sandwich by placing your soft scrambled eggs on top of the bottom half of the English muffin, followed by the slice of cheese and then the top half. The heat from the eggs will melt the cheese.
- Enjoy!
Notes
- Use any cheese slices, with extra-sharp cheddar in thicker cracker-cut slices giving a distinct texture and flavor.
- Bacon or turkey can be added pre-cooked at assembly for more protein.
- Toasting English muffins in a toaster oven with cheese on top for the last minute ensures extra melty cheese.
- Store sandwiches wrapped in foil in the refrigerator up to 3 days or freeze up to 3 months for meal prep.
- Reheat in the microwave for 60–90 seconds until warm before eating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1serving
Amount Per Serving
Calories 367 kcal
% Daily Value*
| Calories | 367kcal | 18% |
| Carbohydrates | 27g | 9% |
| Protein | 14g | 28% |
| Fat | 22g | 34% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 211mg | 70% |
| Sodium | 440mg | 18% |
| Potassium | 152mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 758IU | 15% |
| Vitamin C | 1mg | 1% |
| Calcium | 178mg | 18% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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