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+ servings
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

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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.