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.
Equipment
- quarter sheet pan
- 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.
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