0 from 21 votes
Gluten Free Breakfast Sandwich
The best cheesy gluten-free breakfast sandwich served on a crispy toasted English muffin and made in one pan with four healthy ingredients. The perfect 5-minute quick and easy breakfast recipe!
Prep Time
1 min
Cook Time
1 min
Total Time
5 mins
Servings: 1 serving
Calories: 367 kcal
Course:
Breakfast
Cuisine:
American , International
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
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!
Cup of Yum
Notes
- Cheese: Use any type of slices of cheese. I love using ex-sharp cheddar cracker cut slices. This means they are a bit smaller but thicker. I use two squares and it yields super cheese, delicious eggs.
- Adding Bacon or Turkey: Make sure the bacon is pre-cooked and add during step 5 when you are assembling the sandwich.
- If you are toasting the English muffins in a toaster oven, place the slice of cheese on one side of the muffin in the last minute to make sure it is extra melty.
- Storing: You can store these breakfast sandwiches as meal prep. Just let the sandwiches cool, wrap them in tin foil, and store them in the refrigerator for up to 3 days.
- Freezing: These egg and cheese sandwiches make for the perfect meal prep breakfast. Simply let them cool to room temperature, wrap them in aluminum foil, and freeze them for up to 3 months. Reheat by heating in the microwave for 60 - 90 seconds until warm.
Nutrition Information
Calories
367kcal
(18%)
Carbohydrates
27g
(9%)
Protein
14g
(28%)
Fat
22g
(34%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
211mg
(70%)
Sodium
440mg
(18%)
Potassium
152mg
(4%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
758IU
(15%)
Vitamin C
1mg
(1%)
Calcium
178mg
(18%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 1serving
Amount Per Serving
Calories 367
% 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.