This gluten free breakfast sandwich is so good. My daughter created it several years ago, and it’s a quick, filling breakfast. It’s easy to make dairy free too, with just some dairy free shredded cheese.
Being gluten free isn’t always easy, but it’s much easier than it used to be. Although I don’t keep to a 100 percent gluten free diet, I limit it and have eaten a mostly gluten free diet for many years, as I’m gluten sensitive. (An occasional piece of bread at a restaurant or a cheeseburger on a bun are not out of the question for me, though, as I discovered a couple of years ago that I don’t have celiac as previously thought.)
This is a lower fat, lower sodium version of a popular fast food sandwich, with a little Italian twist. If you or someone in your family has gluten or dairy issues, you might especially appreciate it.
Ingredients for a Gluten Free Breakfast Sandwich:
- Olive Oil
- Gluten Free English Muffins (We like the gluten free, brown rice ones from Food for Life and the ones from Glutino)
- Shredded Cheese (If you’d like to make this dairy free, Daiya has a pretty good dairy free cheddar cheese that is also dairy free)
- Breakfast Sausages- links or patties. (We use the fully cooked sausage links from Jones Dairy Farm. They come in pork, chicken, or turkey, in both links and patties. They don’t have nitrates or nitrites, and they’re microwaveable. The patties will make a prettier sandwich.)
- Garlic Powder and Oregano (Optional)
How to Make It
First, put a little olive oil in a small, microwaveable bowl. (Maybe, half a tablespoon, or so.)
Crack an egg in the bowl, whisk the egg, and then sprinkle with a little garlic powder and oregano. (Optional!)
Cover the bowl with a paper towel (to avoid an egg explosion) and microwave the egg for about a minute and 10 seconds. (The time will vary with every microwave. Just cook it until it’s done to your liking.)
Prepare a few breakfast sausages.
Toast the English muffin. (We use the Gluten Free Brown Rice English Muffins by Food for Life. They’re tasty and made with organic brown rice.) I butter mine.
Sprinkle the toasted muffin with the Daiya cheese. Don’t add the egg and sausage just yet. Microwave the cheese on the muffin for about 50 seconds or until melted.
Now add the egg and sausage to the cheesy muffin, and enjoy.