Whether it’s a make-ahead/freezer breakfast, weekend brunch, or an everyday meal, these gluten free breakfast sandwiches are simple, healthier options. Each is made with classic breakfast favorites, English muffins and sausage patties. Feel free to customize to your preferences!
What Bread Options Are There for a Gluten Free Breakfast Sandwich?
You have the option to make your own bread from scratch, however, I prefer store-bought breads or mixes; there are now many delicious gluten free options. Some options that are available at many local grocery stores are:
- English muffins (Glutino,® Canyon Bakehouse,® or Katz®)
- Bagels (Canyon Bakehouse® or Udi’s®)
- Biscuits (Gluten Free Bisquick™ Pancake and Baking Mix, Bob’s Red Mill® Biscuit & Baking Mix)
- Toast (Canyon Bakehouse® or Udi’s®)
- Gluten-free tortillas (Mission®, Siete)
- Make it keto! I even found and tried out the keto-friendly option: Cloudies™ (cloud bread) at my local grocery store. It turned out great.
Gluten Free Breakfast Sandwich Ingredients
These breakfast sandwiches use gluten free English muffins, sausage patties, cheddar cheese slices, eggs, sea salt, pepper, and avocados.
Some other optional add-ins are bacon, Canadian bacon, tomato slices, chopped chives, sliced red onions, spinach, sprouts, and hot sauce.
Variations
Feel free to substitute vegan meats, “natural”/uncured bacon or sausage, or chicken/turkey sausage for healthier meat options. For a dairy-free sandwich, you can also use vegan butters and cheeses.
To add nutritional value, add as many vegetables as you deem fit and serve with a side of fruit! Some delicious options include tomato slices, chopped chives, sliced red onions, spinach, and sprouts.
How to Make Gluten Free Breakfast Sandwiches
Preheat the oven to 375°F. Split (or sliced) each English muffin open and butter the insides. Bake for 3-4 minutes. Add a slice of cheese on one side of each sandwich. Bake for an additional minute or until melted. Remove from oven.
Prep eggs: crack eggs into a medium bowl and whisk with salt and pepper until combined. Add olive oil to a large skillet and heat over medium for 1 minute until oil is hot. Let the eggs cook slightly then continue to scramble. Using a spatula, flip; trying to keep the egg pieces larger for consistency on the sandwiches. Once the eggs are soft, but solid, divide them among the English muffin halves (without the cheese). Top with sausage patties (cooked per their package directions) and mashed avocadoes. Add extra salt and pepper to taste, and sprinkle with chives. Add any additional optional add-ons desired; then top with the cheese covered English muffin.
Divide the scrambled eggs between the English muffin bottoms and top with bacon and mashed avocado.
Where to Buy Gluten Free Breakfast Sandwiches In-Store
The most common gluten-free breakfast sandwich I’ve seen in-store was Realgood Foods Co®’s breakfast sandwiches (even available at most Walmarts now). Some other options you may find (depending on location) include Red’s® Egg’Wich, Start Right® Protein Packed Waffle Sliders, and Udi’s® Breakfast Sandwiches.
What to Eat for Breakfast When Gluten-Free?
Gluten free waffles and pancakes, gluten free muffins and other pastries, fruit, potatoes, bacon, gluten free sausages, eggs, omelets, and much, much more. Find a great selection of gluten free breakfast recipes here or if meal prep is your thing, try this make-ahead favorite: Sweet Potato Hash and Egg Breakfast Cups.
Storing, Reheating, and Freezing/Making Ahead
These breakfast sandwiches can be stored (after baked) 1-2 days in the refrigerator and up to a month in the freezer. To freeze, wrap each individually in foil or parchment paper and place in a freezer safe plastic bag. Please note that for storage, only bread, eggs, meat, and cheese can be pre-assembled. Vegetables will not freeze correctly and must be added during the time of serving.
To reheat frozen sandwiches, remove them from the freezer and unwrap. Microwave for 2 minutes or until fully warmed.
What to Serve with Gluten Free Breakfast Sandwiches
Make your breakfast sandwiches just like you’d get at the restaurant – with hash brown patties! Some other delicious options to serve with breakfast sandwiches include: fresh fruit, yogurt parfaits, or fruit topped granola.
*Do hash browns contain gluten? Hash brown patties do not typically contain gluten, however, please make sure to verify on the label prior to consumption. While not certified gluten free, I personally have not had any issue with Trader Joes® Hashbrowns Shredded Potatoes or Great Value™ Shredded, Seasoned Potato Hash Browns. Or you can make your own gluten free hash brown patties.
FAQ
Plenty! Your local grocery store will likely carry as selection of gluten free English muffins, bagels, toast, and tortillas. Or grab a gluten free baking mix to make a biscuit base.
You definitely can, just wrap each individually in foil or parchment paper and place in a freezer safe plastic bag. Please note that for storage, only bread, eggs, meat, and cheese can be pre-assembled. Vegetables will not freeze correctly and must be added during the time of serving.
According to most online articles, Starbucks has discontinued its gluten-free breakfast sandwich.
Not all sausages are gluten free as some can contain fillers or other wheat-based ingredients such as wheat flour or breadcrumbs. Be sure to verify on the label.
Anything you make yourself! This allows you to reduce the preservatives used and select the ingredients based on your personal dietary preferences. It also allows you to add extra vegetables, herbs, and other nutrient-rich ingredients.
For mine, I prefer to use a gluten-free English muffin (as I’m gluten free), organic eggs, natural sausages, avocados, and any extra vegetables I have on hand. On occasion I opt for vegan butters and cheese to make mine dairy-free. Either way, however you choose to make it, I’m sure it’ll be delicious!
Here’s to a simple breakfast and regaining our sparkle together,
✧❈✯✦Jenn✦✯❈✧
Easy Gluten Free Breakfast Sandwiches
Ingredients
- 6 gluten-free English muffins
- Butter (spreadable)
- 6 cheddar cheese slices
- 9 eggs
- Sea salt and pepper, to taste
- 6 gluten free sausage patties (cooked per their package directions), I used Applegate Naturals®
- 2 avocados, mashed
Instructions
- Preheat the oven to 375°F. Split (or sliced) each English muffin open and butter the insides. Bake for 3-4 minutes. Add a slice of cheese on one side of each sandwich. Bake for an additional minute or until melted. Remove from oven.
- Prep eggs: crack eggs into a medium bowl and whisk with salt and pepper until combined. Add olive oil to a large skillet and heat over medium for 1 minute until oil is hot. Let the eggs cook slightly then continue to scramble. Using a spatula, flip; trying to keep the egg pieces larger for consistency on the sandwiches. Once the eggs are soft, but solid, divide them among the English muffin halves (without the cheese).
- Top English muffins with eggs, sausage patties, mashed avocadoes, and any other add-ons desired. Sprinkle with salt, pepper, and chives.
These actually were pretty good frozen and reheated; great meal prep.