Easy Gluten Free Breakfast Sandwiches
Whether it’s a make-ahead breakfast, weekend brunch, or everyday meal, these gluten free breakfast sandwiches are easy, healthier options.
Servings: 6 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.