Gluten Free Breakfast Sandwich
by: claire cary
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.
Ingredients
- 6 large eggs
- ½ cup egg whites
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 2 cups chopped spinach
- 2 green onions diced
- 1 tablespoon butter
- 4 slices sharp cheddar cheese
- 4 gluten free english muffins
- 1 avocado mashed
Instructions
- 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!
Notes
My favorite GF english muffins are the ones from Trader Joes!
Serving: 1sandwich / Calories: 484kcal / Carbohydrates: 33g / Protein: 25g / Fat: 28g / Saturated Fat: 10g / Polyunsaturated Fat: 4g / Monounsaturated Fat: 11g / Trans Fat: 0.03g / Cholesterol: 307mg / Sodium: 1090mg / Potassium: 602mg / Fiber: 5g / Sugar: 1g / Vitamin A: 2352IU / Vitamin C: 10mg / Calcium: 300mg / Iron: 3mg
