Brands Who Make Gluten Free English Muffins

While there are many gluten free English Muffins on the market, I prefer those from Canyon Bakehouse. They have an “original recipe” as well as a “honey whole grain” option. The whole grain option comes in their Stay Fresh packaging. They are also dairy, soy and nut free. (They do contain eggs.)

Other Brands of Gluten Free English Muffins

• Udi’s (contains eggs and dairy)
• Glutino (contains egg and dairy)
• O’Dough’s (contains soy)
• Katz (contains soy)
  • plain, whole grain, cinnamon raisin, blueberry
  • whole grain & blueberry DO NOT contain soy
• Food For Life (contains sesame)
• Trader Joe’s (contains egg)

How To Make Eggs with Higher Protein

For this recipe, we’re basically making scrambled eggs, but baking it. To add some extra protein, we’re adding cottage cheese and shredded cheese into our “scrambled” eggs. One third cup of cottage cheese adds approximately 9 grams of protein. It also makes the eggs fluffier and creamier. I prefer Daisy or Good Culture cottage cheese.

Baking Your Eggs VS Cooking Them Individually

There are many ways to make eggs for a gluten free bacon, egg and cheese breakfast sandwich. You could cook the eggs individually. But baking one whole pan of eggs only takes 10 minutes. Plus, you can walk away from them will preparing other things for breakfast.

Do I Really Need a Quarter Sheet Pan?

My short answer is yes. I can’t begin to tell you how many times I use my quarter sheet pan. In a household of 2 people, I’ve used it to make gluten free chocolate chip blondies, gluten free biscuits, gluten free pizza for one, and so much more.

I bought my quarter sheet baking pans at Gordon Food Service. I don’t even remember what company made them, but I’ve had them for years. You can find them on Amazon (*affiliate) from Nordic Ware, USA Pan, and Made In Cookware. (All USA based)

What is Canadian Bacon? Pork Free Options?

Canadian Bacon isn’t like the strips of bacon most of us think about. As per Jones Dairy Farm, it is “unlike the conventional bacon derived from the pig’s fattier belly, Canadian bacon comes from the center of the pig’s back – the area housing the much leaner pork loin.” It tastes similar to ham. P.S. Jones Dairy Farm is certified gluten free.

If you can’t eat pork, like my husband, I have a great recipe for Chicken Sausage breakfast patties. Applegate makes Chicken and Maple Sausage Patties, as does Amy Lu.

Can I Make These Egg Free / Dairy Free?

Can you make these Gluten Free Bacon, Egg and Cheese Breakfast Sandwiches egg free? Please know that Canyon Bakehouse English Muffins contain egg. Just Egg makes a liquid egg alternative.

Three tablespoons of Just Egg liquid equals 1 egg. I’d use 1 1/4 cups of liquid egg for this recipe. In addition, Just Egg makes premade egg patties.

Can you make these gluten free bacon, egg and cheese breakfast sandwiches dairy free? Yes, I think an alternative milk should work just fine. I don’t see a dairy free cottage cheese online. You could substitute it with Kite Hill dairy free ricotta cheese.

You would need dairy free shredded cheese for the batter, and slices of dairy free cheese to build the gluten free breakfast sandwich. I know Violife is popular with many who follow a dairy free diet.

Can I Freeze These Breakfast Sandwiches for Later?

Yes you can freeze these gluten free bacon, egg and cheese breakfast sandwiches for later. This makes them a quick grab and go breakfast item for busy work or school mornings.

If you’re prepping for later, wrap each individual gluten-free breakfast sandwich, minus condiments or cheese, in foil. Then, place in a gallon ziploc bag and stick in the freezer.

They can later be unwrapped, cheese added, and warmed in the microwave for 30 seconds. I prefer to warm them in the foil for 15 minutes in a 350 degree oven.

Other Gluten Free Breakfast Options

I’ve created many gluten free recipes that would be great for breakfast. My gluten free breakfast strata is a great recipe to make once and eat all week. In addition, I have a gluten free breakfast casserole for two! Check out my list of other Quick Gluten Free Breakfast Options for more idea.

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Gluten Free Bacon, Egg and Cheese Breakfast Sandwiches

Gluten free breakfast made easy with gluten free english muffins, baked egg, and slices of cheese and Canadian bacon.

Course Breakfast

Cuisine American

Keyword breakfast sandwich

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Servings 6

Equipment

• quarter sheet pan
• Parchment Paper
• whisk (or blender)
• measuring cups
• measuring spoons

Ingredients

• 6 gluten free english muffins
• 6 eggs
• 1 tbsp milk
• 1 tbsp melted butter or oil
• 1/3 cup cottage cheese
• 1/3 cup shredded cheddar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• 1/2 cup cooked veggies OPTIONAL
• 6 slices cheese
• 12 slices Canadian Bacon

Instructions

• First slice gluten free english muffins in half and set aside. You can toast them first if you like.
• Next, combine eggs, milk, melted butter, cottage cheese, shredded cheese, and spices into a bowl or blender. (blender is preferred to break up the clumps of cottage cheese.) Mix together.
• Pour egg batter into a parchment lined quarter sheet pan. (I recommend crumpling it first and then straightening it out to make it easier to get into the corners of the pan.
• Bake at 350° for 10-13 minutes.
• Remove pan from oven and allow the baked egg to cool for up to 5 minutes before cutting. You can cut the baked egg into squares, or use a circular cookie cutter to make the baked egg the same shape as the English Muffin.
• Assemble your breakfast sandwich using the toasted muffin, a section of baked egg, a slice of cheese and 2 slices of Canadian Bacon. (or other protein.)
• Serve immediately or wrap in foil to reheat another day.
• If you're prepping for later, wrap each individual gluten-free breakfast sandwich, minus condiments or cheese, in foil. Then, place in a gallon ziploc bag and stick in the freezer.

  They can later be unwrapped, cheese added, and warmed in the microwave for 30 seconds. I prefer to warm them in the foil for 15 minutes in a 350 degree oven.

The post Gluten Free Bacon, Egg and Cheese Breakfast Sandwiches appeared first on MI Gluten Free Gal.

At first, I hesitated on what to call these. They’re not gluten free Pop Tarts. The phrase “Gluten Free Pop Tarts” invoke the idea of something sweet, not to mention that “name” is likely trademarked. I also hesitated to call them “toaster pastries,” as they require a more gentle touch. Alas, while they may not hold up well reheating in a toaster, one would likely call it a toaster pastry regardless. Therefore, I present my take on gluten free savory breakfast toaster pastries.

The idea for these gluten free savory breakfast toaster pastries came to me like most others. It often starts with random ingredients in the fridge, and a dash of curiosity, wondering how they can be whipped into something unique. Turns out, my idea for these savory breakfast toaster pastries is not new. In fact, I used the recipe for these Savory Breakfast Pop Tarts from Go Bold With Butter as a guide. Like Solomon says, there is nothing new under the sun, am i right?

See, it all started when Bob’s Red Mill sent me some products to play with a while back. In that box, as requested, they sent me a package of their gluten free pie crust mix. My original intention was to reshoot an old recipe from years ago. However, I spent the week preparing food for my husband in advance of traveling to gluten free camp. Some people think I’m nuts for cooking my husband’s breakfast every day. Call it old fashioned or crazy, but we’re #TeamClegg. At this point, it’s tradition, and I’m not about to stop while he’s teaching his last week of school and proctoring final exams.

In theory, this recipe begins simply. Start with a pie crust recipe, cut it into rectangles, top with filling, and seal another piece of pie dough on top of it. However, pie crust rarely behaves “easily.” Especially gluten free pie crust. Truth be told, the Bob’s Red Mill Gluten Free Pie Crust dough took a few tries to roll out correctly. I’ve been used to creating pie crusts with Chebe Bread, which are a bit more sticky. But after a few attempts, I finally got the crusts down for these gluten free savory breakfast toaster pastries.

From there, fill it with whatever you desire. Scrambled eggs, scrambled tofu, sausage, bacon, chorizo, cheddar cheese, no cheese. I filled my gluten free savory breakfast toaster pastries with sauteed red onions, sauteed red pepper, cooked chicken bacon, scrambled eggs and goat cheese. Because let’s be honest, just about everything is better with goat cheese. Once sealed, I brushed them with beaten egg and a sprinkle of salt and pepper.  Once out of the oven, I topped these gluten free savory breakfast toaster pastries with a healthy smear of goat cheese. Because what’s a toaster pastry without some sort of topping?

Now, these gluten free savory breakfast toaster pastries taste amazing fresh from the oven. They’ made a great highlight for an awesome brunch. However, most likely you’ll make a batch of these to freeze and warm up later throughout the week. Despite the name, I suggest warming these up in the oven or in the microwave. Not in the toaster. These tarts are delicate, and would likely fall apart in the toaster. And that would be a tragic shame, because you don’t want to waste a single bite of these!

Of course, if you crave something sweet, you can make fruit filled toaster pastries. Want them egg and dairy free? My pal Megan at Allergy Free Alaska has a wonderful recipe for gluten free vegan strawberry pop tarts. My favorite pop tart as a kid was brown sugar and cinnamon. Find this and 6 more Pop Tart Filling ideas at BraveTart’s website. Whether you try savory or sweet, try this baking idea with your kiddos this month, and watch their eyes light up!

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Gluten Free Savory Breakfast Toaster Pastries

Ingredients

For the crust

• You can use your favorite pie crust recipe. I used Bob’s Red Mill Pie Crust mix. Prepared according to the package you will need
• 1 pkg Bob’s Red Mill Pie Crust mix
• 12 tbsp butter
• 8 tbsp shortening
• 6 tbsp ice water
• rice flour for rolling

For the filling

• 3 strips AL Fresco Chicken Bacon diced
• 1/2 red onion diced
• 1/2 red bell pepper diced
• 2 eggs scrambled
• 1-2 pkgs 4 oz pkg Aldi Happy Farms Garlic and Herb Goat Cheese separated

For sealing

• 1 egg beaten
• salt and pepper

Instructions

• Prepare your pie crust according to directions. If using Bob’s Red Mill pie crust mix, combine mix, butter, and shortening in food processor. Pulse 10 times. Dump into bowl and knead in ice water. Separate dough into two portions, flatten into discs, and chill for one hour. 
• While dough chills, prepare filling. First, scramble eggs and then set aside in a medium bowl for later. 
• Next, saute red onion, chicken sausage and bell pepper. Sprinkle with a bit of salt, then add to previously cooked scrambled eggs. To that, add 2 oz. garlic & herb goat cheese. Stir to combine all ingredients together. 
• When dough is done chilling, remove from refrigerator. Generously sprinkle your surface with rice flour for rolling. Roll dough out, and cut into 3 inch x 5 inch rectangles. You should be able to cut out 16 rectangles total. 
• Top 8 rectangles with a few tablespoons of filling. Brush the edges of the pie crust with a bit of beaten egg. Top with another rectangle of pie crust, and use a fork to crimp around the edges. 
• Brush the tops of the toaster pastries with beaten egg and sprinkle with salt and pepper. Place on a cookie sheet lined with parchment paper. Chill in refrigerator for 30 minutes. 
• Preheat oven to 375 degrees. After toaster pastries have chilled, bake them for 18-20 minutes. Remove from oven and allow to slightly cool prior to spreading with remaining goat cheese. To cover all savory breakfast toaster pastries, you may need a second package of goat cheese. Cream cheese also works well for a topping.  

**Bob’s Red Mill gave me a package of their Gluten Free Pie Crust Mix free of charge. I have not otherwise been sponsored or paid to write this post. In addition, all thoughts and opinions are completely my own. This page may contain affiliate links.**

The post Gluten Free Savory Breakfast Toaster Pastries appeared first on MI Gluten Free Gal.

A Breakfast Solution for Early Mornings

I wonder if you are at all like me. Each weekday our alarm rings at 5 a.m. Ungodly early, I know. But every morning at 5 a.m. I have just enough sense to know that I need to make the coffee. Then the next question is “What am I going to make for breakfast?”

If you struggle to figure that out, like I do, I may just have the solution! Bake this gluten-free savory breakfast strata one a free evening, and warm a slice in the microwave in the morning. That way you can start your day with whole grains, lean protein and lots of vegetables.

What is a Strata?

I love breakfast casseroles like this gluten-free savory breakfast strata, which is a layered casserole. They’re fairly easy to through together and allow you to use random ingredients from your refrigerator.

Health Benefits of This Savory Breakfast Strata

Onions contain Vitamin C and help boost our immune system. They also contain chromium, which help to regulate blood sugar. Spinach has many great health properties. Did you know it especially has anti-inflammatory properties, specifically within the digestive tract?

Spinach is also rich in iron, which is great for those who are still restoring their iron stores after suffering from anemia. I also added lean chicken sausage to this gluten-free savory breakfast strata. It keeps us fueled and feeling full longer than simply eating a bowl of cereal.

Using a Whole Grain Bread to Up Your Fiber Intake

I made this particular gluten-free savory breakfast strata with Schar’s Gluten-Free Artisan Baker 10 Grains and Seeds Bread. Schar loaded this bread with whole grains and seeds that provide fiber to a balanced diet.

The Academy of Nutrition and Dietetics suggests that women consume at least 25 grams of fiber a day. However, most Americans likely only consume 15 grams a day on average. The multiple grains and seeds in this Schar bread will help boost your fiber intake as well as many other B vitamins.

Great for Breakfast or Brinner

Back to this amazing gluten-free savory breakfast strata. Don’t be fooled by all the healthy items I loaded it with. It may be gluten-free, but it’s full of flavor! These savory ingredients combine to create one delicious meal.

Make this strata for dinner and then have leftovers for breakfast for the whole family the next morning. Or if you’re like me and go away for the weekend, your family may just eat every last piece before you get back!

More Gluten Free Breakfast Recipes

Looking for other great breakfast foods? Try this simple gluten-free breakfast sandwich or my homemade gluten-free chicken breakfast sausage. You could even use that sausage in this strata! Looking for more breakfast casserole ideas? Check out these 10 Gluten-Free Breakfast Casseroles everyone will love over at Eat At Our Table.

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Overnight Gluten Free Breakfast Strata

Course Recipes

Keyword Gluten Free Strata, Overnight Breakfast Casserole

Prep Time 4 hours hours

Cook Time 45 minutes minutes

Total Time 4 hours hours 45 minutes minutes

Ingredients

• 12 oz Gluten Free Bread (8 cups)
• 2 tbsp butter or oil divided
• 4 oz red onion (1/2 red onion) diced
• 4 oz mushrooms (8 mushrooms) diced
• 4 oz spinach chopped
• 1 c cooked sausage, chopped 8 oz
• 6 oz Gouda cheese (1 1/2 cups)
• 2 c whole milk (can use 1 1/2 c milk & 1/2 cup cream)
• 8 eggs
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp dried parsley
• 1 tsp minced garlic

Instructions

• In a skillet, warm one tablespoon of oil. Saute onions and mushrooms until soft. Then add spinach until completely wilted. Remove vegetables from pan to bowl for the time being. 
• Add remaining oil to skillet. Bring to temperature and add sausage. (I originally used 3 Gilbert Sausages, which equals 7.5 ounces. I've also used a similar amount of cooked breakfast patties.) Cook 8-10 minutes until cooked through. Remove from stove and allow to cool before slicing. 
• Grease a 9 x 13 casserole dish and add bread, vegetables, sausage and cheese.
• In a large bowl, whisk eggs, milk, salt, pepper, dried parsley and minced garlic. Pour egg mixture over bread, veggies, sausage and cheese. Refrigerate pre-baked strata at least two hours, preferably overnight. 
• Remove casserole from fridge and allow to come to room temperature. (Preferably for an hour.) Meanwhile, preheat oven to 375 degrees. (Last time I made this I drizzled a bit of cream over the top before baking to keep it moist.)
• Place strata in 375 degree oven and bake for 20 minutes. Then, place foil over strata and bake for an additional 30 minutes covered. Remove from oven when casserole is completely set.
• Allow strata to rest for 10 minutes before serving, so you don't burn your mouth. Serve with an extra sprinkling of cheese if desired.

**Schar provided the ingredients for this post and compensated for my time. This post does contain affiliate links. Purchases made through those links help support this blog with no extra expense to you. Thank you for your continued support!**

Originally Published 2017

The post Gluten-Free Savory Breakfast Strata appeared first on MI Gluten Free Gal.

Almost as Easy as Store Bought

Remember when Starbucks used to have a gluten free breakfast sandwich? Yeah, those were good days. However, they were never available in Flint. Therefore I created my own recipe, which starts with a pancake mix. I used Krusteaz, but I think this should work for any pancake mix. (It also works with “made from scratch” pancake recipes.)

Only 5 Ingredients

These super simple gluten free breakfast sandwich beauties use only 4 ingredients total. Gather pancake mix, water, milk and eggs, and you’re good to go.

Whip up the batter, scoop two ounces it into your (well greased!) Whoopie Pie pan wells, and you’re good to go. Bake in a 350 degree oven for 13-15 minutes, rotating the pan once. When they are done, carefully and quickly loosen them and place on a cooling rack. *Note- Wilton no longer makes a Whoopie Pie Pan. Use their Muffin Top Pan instead.

Can I Make These Without a Pancake Mix?

I made a test batch of these sandwiches, using What the Fork’s Fluffy Gluten Free Pancake recipe. (We use this recipe every Saturday morning, for panckes.) I filled each well using my 3 tbsp scoop, which made 8 pancake rounds. They bake up well, but weren’t as brown as I would have liked. I’d suggest baking them for 14-15 minutes.

How to Bake Eggs in the Oven

When I did my test run with my gluten free breakfast sandwich recipe, I prepared enough to make nine sandwiches. Therefore I well-oiled my second Whoopie Pie pan, and dusted the wells lightly with rice flour.  Then I cracked my eggs into the wells. That’s right folks, I’m baking eggs. NO need for all that individual frying and flipping.

The trick to baking these eggs is to pierce the yolks gently. Don’t whip them, just poke it so the yolk lightly seeps into the whites. Then, sprinkle those eggs with some sea salt, and pop them in the oven for 10 minutes. Not one second more. Then put the other batch of gluten-free breakfast sandwich pancake muffin tops in the oven.

Can I Eat These Baked Pancakes on Their Own? 

I can’t begin to tell you how AMAZING these taste. Seriously, this endeaveor was a “fingers-crossed, hope-for-the-best” situation, and it was all I dreamed it would be. This Krusteaz gluten-free pancake mix has a hint of vanilla and sweetness to them.

In all honesty, one could just eat the pancake portion on its own, drizzled with fresh maple syrup. However, they are the perfect base for this gluten free breakfast sandwich, so you may not want to use them for anything else.

Can You Freeze These Breakfast Sandwiches?

You can have a whole batch of these babies ready in less than an hour. The added bonus? They freeze PERFECTLY! Wrap each one in aluminum foil, place in a gallon size Ziploc bag, and you have a quick, ready-to-eat breakfast in just minutes.

How Do I Reheat These Gluten Free Breakfast Sandwiches?

To reheat, unwrap and microwave for one minute. Otherwise, place them [still wrapped in foil] in a 350″ oven to warm for 15 minutes. (Directions for reheating in the recipe, below.) 

One of these simple gluten-free breakfast sandwiches is enough to satisfy and fuel any hungry kiddo. For hungry adults like my hubby, two of these keep him energized all the way until lunch. I like to pair mine with a side of fresh fruit. Want more morning inspiration? Check out my post on quick gluten free breakfast ideas. 

What Else Can I Put on These Breakfast Sandwiches?

If you want to get really fancy, you could top them with my homemade chicken sausage patties. Of course, a slice of cheese is always a good thing! Trying to cut back on grains? Check out these gluten-free Denver Omelet muffins from my friend Boulder Locavore. They look amazing!

I Don’t Have a Muffin Top Pie Pan. What Else Can I Use? 

Another option is to bake your pancakes in a jelly roll pan. When finished, cut them into squares and then use them to build a breakfast sandwich. Use this Sheet Pan Pancakes recipe from Faithfully Gluten Free for more ideas. 

Store Bought Breakfast Sandwiches

My recipe for gluten free breakfast sandwiches are easy to prep on the weekend. However, if you still want something store bought, these brands all offer a gluten free breakfast sandwich alternative.

• Rudi’s Gluten Free Breakfast Sandwich
• Red’s Natural
• Veggies Made Great Mini Frittatas
• Start Right Waffle Sliders  (*chicken and Waffle sliders not GF) 
• Simple Truth Could’Wich Breakfast Sandwiches

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Gluten Free Breakfast Sandwich

Ingredients

Pancake Batter

• 1 3/4 c. Krusteaz Gluten Free Buttermilk Pancake Mix
• 1 c. water
• 1/3 c. milk
• 1 egg
• Homemade Pancake Batter will work for this, too. You can use a different pancake mix. Simply prepare according to directions on the box/ bag.

Eggs for Baking

• 9 eggs for baking

Instructions

• Preheat oven to 350 degrees. Thoroughly grease two Wilton Whoopie Pie pans. (One for pancakes, one for eggs.)
• In a large bowl, combine all pancake batter ingredients and blend well. I use a 3 TBSP scoop to portion out my batter. Give the Whoopie Pie pan a firm tap on the counter to even out the batter.
• Bake pancake batter for 13-15 minutes, rotating after 6 minutes. (Ovens vary, so keep an eye on them!)
• While pancakes are baking, use the side of a bowl to crack eggs. Place eggs in the second well-greased Whoopie Pie Pan. I dusted mine with a bit of rice flour as well.)
• Pierce yolk gently and allow yolk to seep into whites. Sprinkle with coarse sea salt. When first batch of pancakes are done, place eggs in the oven for 13 minutes, eggsactly. 🙂
• Loosen baked pancakes from Whoopie Pie Pan and allow to cool completely. Once eggs are done, loosen from pan to prevent sticking.
• Once all pancakes and eggs are baked, assemble your gluten-free breakfast sandwich. Add cheese, hot sauce, or whatever additional toppings you desire.
• If you're prepping for later, wrap each individual gluten-free breakfast sandwich, minus condiments or cheese, in foil. Then, place in a gallon ziploc bag and stick in the freeze. They can later be unwrapped and warmed in the microwave for 30 seconds. I prefer to warm them in the foil for 15 minutes in a 350 degree oven

What’s your favorite topping to add to a gluten-free breakfast sandwich? Do you tend to eat a large breakfast or are you an on-the-go kind of person? Share your breakfast tips with me!

Thank you to Krusteaz for sending me free product to play with! This page contains affiliate links as well. 

Originally Published May 2017

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