Description
Enjoy delicious and satisfying gluten-free breakfast sandwiches featuring crispy bacon, fluffy baked eggs, and melted cheddar cheese, all nestled between soft, homemade gluten-free English muffins. These sandwiches are quick to make, customizable, and perfect for any morning.
Ingredients
Scale
- 1 can Nonstick Cooking Spray
- 4 large Eggs
- Salt and Pepper to taste
- 4 Gluten-Free English Muffins
- 8 slices Bacon or Ham
- 4 slices Cheddar Cheese
Instructions
- Preheat your oven to 350°F (175°C) and spray a muffin pan or ramekins with nonstick cooking spray.
- Crack one egg into each muffin well, seasoning with salt and pepper, and bake for 14-18 minutes until set.
- Slice gluten-free English muffins in half and broil cut-side up on a baking sheet for 2-3 minutes until lightly toasted.
- Assemble sandwiches by placing a baked egg on each muffin bottom, followed by bacon or ham, and a slice of cheddar cheese.
- Broil the assembled sandwiches for 1 minute until the cheese is melted and bubbly.
- Top with the muffin halves and serve warm.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze assembled sandwiches wrapped in parchment paper for up to 3 months.
- Reheat in the oven at 350°F (175°C) for approximately 15 minutes.
- Adjust egg baking time based on desired yolk consistency.
- Watch carefully during broiling to prevent burning.
- Consider adding vegetables like spinach or tomatoes for extra nutrients.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking and Broiling
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 400 kcal
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 200 mg