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!)

A gluten free breakfast sandwich topped with homemade guacamole and sprouts on a white plate.

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.

If you are new to gluten free, I have a lot of Gluten Free Resources to check out including a ton of helpful information for those who are new to gluten free.

Why This Recipe is Great:

Breakfast sandwiches are a popular breakfast option for many reasons. Here are a few reasons why they are great:

  1. 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!
  2. 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.
  3. 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.
  4. 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:

Guacamole ingredients in a large glass bowl.

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!

Cooking the egg using a biscuit cutter to hold the shape of the egg.

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.

A sliced English muffin on a cutting board.

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.

A top down look at the gluten free breakfast sandwich.

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!!

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Make The Guacamole!

Make the guacamole from scratch by adding these ingredients to a large mixing bowl:

  • 3 large avocados
  • 1 large tomato diced
  • 1/3 cup corn kernels (optional!)
  • 1/4 cup cilantro
  • 1/4 cup scallions
  • 2 small limes or 2 TBSP lime juice
  • 2-3 TBSP minced jalapeños
  • 1 clove minced garlic
  • 1 TBSP olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper. 

For the guacamole, add the avocados to a large mixing bowl and mash them! You can mash them to be smooth or chunky. Add the rest of the guacamole ingredients to the bowl and mix well.

Topping Ideas:

  • 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.

Recipe FAQ:

Can you make this recipe vegan?

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.

How do you store gluten free breakfast sandwiches?

These sandwiches will keep for up to 4 days in an air-tight container, or for up to 4 months in the freezer.

How do you freeze these breakfast sandwiches?

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.

Serve With:

A gluten free breakfast sandwich on a white plate.

More Gluten Free Breakfast Ideas:

A gluten free breakfast sandwich on a white plate.

Gluten Free Breakfast Sandwich

Sandi Gaertner
Awesomely easy gluten free breakfast sandwiches with lots of flavor variations. Freeze them for an easy grab-and-go breakfast.
5 from 2 votes
dairy free allergen icon
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Gluten Free Breakfast Recipes
Cuisine American
Servings 2 sandwiches
Calories 317 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

  1. If you do not have a biscuit cutter, just fry the egg on a non-stick pan.
  2. You can use store-bought guacamole, or make the guacamole from scratch by adding 3 large avocados, 1 large tomato diced, 1/3 cup corn kernels, 1/4 cup cilantro, 1/4 cup scallions, 2 small limes, 1/2 cup minced jalapeño, 1 clove minced garlic, 1 TBSP olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add the avocado to a bowl and smash it up.
  3. 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.
  4. Store in an airtight container in the fridge for up to 3 days.

SPECIAL NOTE

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.

Nutrition

Serving: 1gCalories: 317kcalCarbohydrates: 32gProtein: 11gFat: 17gSaturated Fat: 3gTrans Fat: 1gCholesterol: 164mgSodium: 332mgPotassium: 441mgFiber: 6gSugar: 1gVitamin A: 334IUVitamin C: 7mgCalcium: 63mgIron: 2mg
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Nutrition Disclaimer

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.

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4 Comments

  1. The sandwich looks delish. But I thought that this was a recipe for making the english muffins!

      1. I followed your link and found that Franz no longer makes gluten free English muffins.