Gluten Free Breakfast Sandwich

This gluten free breakfast sandwich recipe is the perfect meal prep and freezer friendly recipe for easy grab and go breakfasts! They’re easy to make, customizable and made with simple, pantry staple ingredients.

I’ll admit, I love a sweet breakfast like my coconut chia pudding or protein overnight oats, but I also love having things prepped in the fridge for easy mornings. These gluten free breakfast sandwiches are the perfect meal prep recipe that are high in protein, packed with flavor and totally customizable.

I opted to keep these vegetarian, but you can absolutely top things off with bacon, sausage, chorizo etc. You can also add in some hot sauce, serve with homemade pesto, or add in other veggies like diced bell pepper. Feel free to get creative! You can also use my homemade gluten free bagels with everything bagel seasoning instead of the english muffins- so so good! If you love this recipe, try my bakery style gluten free chocolate chip muffins next or enjoy with my iced strawberry latte.

Quick tips

• My favorite gluten free english muffins are the ones from Trader Joe’s. They toast up really well and actually hold together even after a few days in the fridge.
• I like using the extra egg whites to up the protein content, but you can just swap that 1/2 cup for 2 additional whole eggs- so you’d be using 8 eggs in total.

How to make gluten free breakfast sandwiches

In a mixing bowl, whisk the eggs and egg whites until well combined. Whisk in the salt, pepper, onion powder and garlic powder.

Mix in the chopped spinach and diced green onion. Heat a large (roughly 12 inch) skillet over medium heat and add the butter.

Once melted and the pan is hot, add in the egg mixture. Without sitting, let the eggs cook for about 30 seconds so they can set a bit.

Reduce the heat to low. Using a rubber spatula, gently push and fold the eggs onto each other- not quite scrambling because we want them to be more together than that so they hold well in the sandwich. I like them on the softer side, but you can cook to your desired liking.

Toast your english muffins and to the bottom piece immediately add a slice of sharp cheddar cheese to allow it to melt a bit. Slice up the eggs into 4 portions and add on top.

Either mash the avocado in a bowl or slice and add on top of the eggs. Drizzle with hot sauce or simply add the top of the english muffin and enjoy! Try my gluten free bagels next!

Variations

Add your favorite protein. Obviously we’re getting lots of protein from the eggs, egg whites and cheddar cheese, but if you want to up it even more, you can top these off with bacon, sausage, turkey bacon chorizo etc.

Mix in other veggies. I love keeping it simple with the spinach and green onion, but this is also delicious with red or green bell peppers, red onion instead of green, tomatoes etc.

Add a sauce. You can spread some of my homemade pesto on the english muffin or even try my chipotle aioli for a different flavor profile.

How to store and freeze

Once prepared, these gluten free breakfast sandwiches will keep in the fridge for about 3-4 days. I like to wrap each individual one with aluminum foil to make it easy to grab and go. You can pop them in the microwave or even in the air fryer to get the cheese melty. If doing that, I usually keep the avocado on the side and add it right before serving.

To freeze, I also suggest wrapping each individual sandwich in either foil or plastic wrap and then placing in a freezer safe bag. Again, it’s best to keep the avocado separate here and just have the cheese and egg mixture. You can then reheat in the oven or air fryer and add the avocado, hot sauce etc. after it is reheated.

More breakfast recipes you’ll love!

• Gluten Free Scones
• Quinoa Breakfast Bowl
• Peanut Butter Banana Waffles
• Vegan Chickpea Scramble

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