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Gluten Free Breakfast Sandwich Recipe

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4.2 from 13 reviews

A delicious and hearty gluten-free breakfast sandwich featuring soft-cooked eggs with spinach and green onions, sharp cheddar cheese, and creamy avocado, all served on toasted gluten-free English muffins. Perfect for a satisfying morning meal that’s both nutritious and flavorful.

Ingredients

Egg Mixture

  • 6 large eggs
  • 1/2 cup egg whites
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 2 cups chopped spinach
  • 2 green onions, diced

Cooking & Assembly

  • 1 tablespoon butter
  • 4 slices sharp cheddar cheese
  • 4 gluten-free English muffins
  • 1 avocado, mashed

Instructions

  1. Whisk Eggs: In a mixing bowl, whisk together the 6 large eggs and 1/2 cup egg whites until well combined. Add the salt, black pepper, garlic powder, and onion powder, and whisk again to incorporate evenly.
  2. Mix Veggies: Stir in the 2 cups of chopped spinach and diced green onions to the egg mixture, distributing the vegetables throughout the eggs.
  3. Heat Skillet: Place a large roughly 12-inch skillet over medium heat and add 1 tablespoon of butter. Allow the butter to melt completely and the pan to heat up.
  4. Cook Eggs: Pour the egg mixture into the hot skillet. Let it sit undisturbed for about 30 seconds to allow the eggs to begin setting.
  5. Stir Eggs: Reduce the heat to low. Using a rubber spatula, gently push and fold the eggs, keeping them more together rather than fully scrambling, to maintain a soft and cohesive texture suitable for the sandwich. Cook to your preferred doneness.
  6. Toast English Muffins: Toast the gluten-free English muffins until golden brown. Immediately place a slice of sharp cheddar cheese on each bottom half to let it melt slightly.
  7. Add Eggs and Cheese: Slice the cooked eggs into four equal portions and place each portion on top of the cheesy toasted English muffin halves.
  8. Serve: Add mashed or sliced avocado on top of the eggs. Optionally, drizzle with hot sauce, then cover with the muffin’s top half and serve immediately for a warm and tasty breakfast sandwich.

Notes

  • For creamier eggs, cook over low heat and stir gently to avoid overcooking.
  • Use fresh spinach and green onions for the best flavor and texture.
  • You can substitute cheddar cheese with your favorite cheese if desired.
  • Avocado adds healthy fats and creaminess; make sure it’s ripe for the best taste.
  • Feel free to add hot sauce or other condiments to taste.
  • Ensure the English muffins are certified gluten-free to keep the sandwich gluten-free.

Find it online: https://marthatasty.com/gluten-free-breakfast-sandwich-recipe/