Gluten-Free Bacon and Egg McMuffin
Start your day with a delicious twist on a breakfast classic — the Gluten-Free Bacon and Egg McMuffin! This recipe swaps traditional English muffins for their gluten-free counterparts, creating a perfect option for those with dietary restrictions. Imagine crispy bacon, gooey melted cheddar cheese, and perfectly cooked eggs, all layered between golden, buttery English muffins. Ready in just 25 minutes, this irresistible sandwich is ideal for a speedy morning meal or a satisfying brunch. Enhance it with a sprinkle of fresh chives for an added burst of flavor. Whether you're gluten-free or not, this homemade version of the classic breakfast sandwich is guaranteed to become a favorite!
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Recipe Information
Ingredients
- 2 pieces Gluten-free English muffins
- 2 pieces Large eggs
- 4 pieces Bacon strips
- 2 pieces Cheddar cheese slices
- 1 tablespoon Unsalted butter
- 0.25 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 1 tablespoon Chives (optional)
Instructions
Carefully slice each gluten-free English muffin in half and toast them until golden brown.
In a non-stick skillet over medium heat, cook the bacon strips until crispy, about 5-7 minutes. Transfer the bacon to a paper towel-lined plate to drain excess grease.
In the same skillet, melt half of the unsalted butter over medium heat. Crack the eggs into the skillet, sprinkle with salt and black pepper, and cook to your desired doneness, basting with melted butter from the pan for about 3-4 minutes for sunny side up.
During the last minute of cooking the eggs, place a slice of cheddar cheese on top of each egg to melt slightly.
While the eggs and cheese are cooking, butter the toasted sides of the English muffins with the remaining butter.
To assemble the sandwich, place cooked bacon strips on the bottom halves of the toasted muffins, followed by the egg and cheese. Top with chopped chives, if using.
Cover with the top half of the English muffins and serve immediately. Enjoy your gluten-free bacon and egg McMuffin!
Nutrition Facts
Calories |
937 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.4 g | 76% | |
| Saturated Fat | 27.5 g | 138% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 488 mg | 163% | |
| Sodium | 2180 mg | 95% | |
| Total Carbohydrate | 64.9 g | 24% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 4.0 g | ||
| Protein | 46.0 g | 92% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 586 mg | 45% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 433 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
