If you love breakfast as much as we do, your whole family is going to love this incredible gluten free breakfast sandwich recipe. The English muffins can be topped in so many ways and they make delicious grab-and-go gluten free breakfast sandwiches! (Dairy-free option!)
These breakfast sandwiches are easy to make in just minutes. They are perfect for those busy school mornings or any time. Wrap them in a napkin and you can enjoy them on the go!
Use my Gluten Free English Muffins recipe, or use a store-bought gluten free English muffin like Canyon Bakehouse.
Why This Recipe is Great:
Breakfast sandwiches are a popular breakfast option for many reasons. Here are a few reasons why they are great:
- Convenience: These gluten free breakfast sandwiches are easy and quick to make, making them a great option for people who are short on time in the morning. They can be made at home and then frozen so all you have to do is reheat them in the morning and add the toppings for a quick gluten free breakfast!
- Portability: Breakfast sandwiches are usually handheld, which makes them easy to eat on the go. This is especially convenient for people who have a long commute or need to eat breakfast while traveling.
- Versatility: My main reason for loving this recipe is that these gluten free fried egg sandwiches are perfect for an easy breakfast! Kids love them and you can top them with anything! I include a list of topping ideas in this post.
- Allergy Friendly: I include options for gluten free vegan breakfast sandwiches and dairy-free breakfast sandwiches so that everyone can enjoy this easy homemade recipe.
If you are a big breakfast eater, you will want to check out all of my delicious Gluten Free Breakfast Recipes!
Recipe Step-By-Step Directions:
Step 1: Make the guacamole or cook your preferred toppings. My homemade guacamole is not only easy to make but it is totally flavor-packed!
*Note the corn kernels are optional. See below for the recipe!
Step 2: Preheat a non-stick pan over medium heat. I used a large biscuit cutter to hold the shape of the egg so it fits on the gluten free English muffin breakfast sandwich better. You can also use these fancy egg ring molds if you prefer.
TIP: Spray cooking oil on the edges of the biscuit cutter so the egg comes off easily. This also makes cleaning up so much easier!
I let my egg cook sunny side up for the runny egg, but you can separate it and flip it over if you do not like a runny egg.
🔑 Sandi says: You can also bake these eggs! Add an egg to each section of a muffin tin and bake them at 350º F for about 15 minutes, 18 minutes if you don't like runny eggs.
Step 3: Slice your gluten free English muffin in half on a cutting board. I like to toast mine in the toaster, but you can also put the halves cut side down on the hot frying pan to cook that way.
Step 4: Put the bottom half of the toasted English muffin on a plate. Add your cooked egg and a scoop of homemade guacamole. Don't forget that I have a ton of topping options below!
I also added broccoli sprouts because they have a nice bite of spice that ties all of the flavors together. Add the top half of the English muffin, and enjoy!!
I absolutely love these glass stackable bowls. They make it easy to hold separate ingredients. They are also great for entertaining when you need to serve bowls of snacks!
Make The Guacamole!
Make the guacamole from scratch by adding these ingredients to a large
- 3 large avocados
- 1 large tomato diced
- ⅓ cup corn kernels (optional!)
- ¼ cup cilantro
- ¼ cup scallions
- 2 small limes or 2 tablespoon lime juice
- 2-3 tablespoon minced jalapeños
- 1 clove minced garlic
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper.
For the guacamole, add the avocados to a large
- Drizzle some sriracha sauce over the guacamole for some spice!
- Give it Southwestern flavor with your favorite salsa, or try this fun Dragon Fruit Salsa recipe.
- Top your sandwich with caramelized onions and peppers.
- Make this an Egg McMuffin copycat with this McDonalds Breakfast Sauce.
- Make a traditional gluten free breakfast sandwich by topping the egg with bacon or a sausage patty and cheese.
- Mr. Fearless Dining loves this with some smoked salmon and cream cheese.
- If you have a lot of basil on hand, make this Nut-Free Pesto and top this breakfast sandwich with pesto and tomato!
If you love grab-and-go meals, try this Gluten Free Hot Pockets recipe.
You can easily make this vegan by using a vegan egg mixture like Just Egg. Pour the Just Egg into the egg cups or muffin tin and make the recipe the same way.
These sandwiches will keep for up to 4 days in an air-tight container, or for up to 4 months in the freezer.
If you are going to freeze these breakfast sandwiches, wrap the cooled breakfast sandwiches up in plastic wrap, then place them into a large freezer-safe zip lock bag. Do not wrap the breakfast sandwiches while they are hot, or the moisture will make them soggy.
More Gluten Free Breakfast Ideas:
- The Best Gluten Free Pancakes are also the best gluten and dairy-free pancakes!
- Garden Vegetable Shakshuka is great if you love a heartier breakfast.
- Tex Mex Migas - This breakfast brings me back to the days when I lived in Austin.
- Gluten Free Strawberry Stuffed French Toast - This is a great breakfast for Mother's Day!
Gluten Free Breakfast Sandwich
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- 2 large eggs
- 2 gluten free English muffins
- ½ cup guacamole homemade or my recipe below
- 2 tablespoons broccoli sprouts
- ¼ teaspoon srirarcha
- 1 teaspoon avocado oil
- Preheat a non-stick skillet over medium heat.
- Spray coat or rub oil on a large biscuit cutter. Place the cutter on the pan.
- Gently break an egg into the circle of the biscuit cutter. Sprinkle with salt and pepper to taste.
- Cook the egg until the top of the egg is no longer shiny. If you prefer a well done egg, slide the egg out of the cutter and flip it to cook the other side.
- Cut open the gluten free English muffin and toast in the toaster.
- Remove the toasted English muffin and place the egg on the bottom half.
- Add a scoop of guacamole, then top with broccoli sprouts. (*The sprouts are optional)
- Optional: Drizzle the top with sriracha and add the top half of English muffin.
Egg Baking Instructions:
- Drop one egg into each section of a muffin tin. Bake at 350º for 15-18 minutes.
- If you do not have a biscuit cutter, just fry the egg on a non-stick pan.
- You can use store-bought guacamole, or make the guacamole from scratch by adding 3 large avocados, 1 large tomato diced, ⅓ cup corn kernels, ¼ cup cilantro, ¼ cup scallions, 2 small limes, ½ cup minced jalapeño, 1 clove minced garlic, 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Add the avocado to a bowl and smash it up.
- Let the sandwiches cool before freezing. Wrap them in plastic wrap, then place in a freezer bag. Freeze them for up to 4 months. Reheat in the microwave.
- Store in an airtight container in the fridge for up to 3 days.
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
This post was updated from an older May 2021 post with more topping ideas and more detailed directions.
Simplifying the art of baking and cooking gluten-free recipes.