Gluten-Free Bacon Egg Cheese Breakfast Sandwich
Start your morning with the ultimate grab-and-go comfort food: the Gluten-Free Bacon Egg Cheese Breakfast Sandwich. This hearty yet gluten-free delight features crispy bacon, perfectly cooked eggs with creamy yolks, and melty cheddar cheese, all stacked between toasted gluten-free English muffins. A touch of mayo adds creaminess, while fresh lettuce and juicy tomato slices provide a refreshing crunch, making it a balanced and satisfying breakfast option. Quick and easy to prepare in just 25 minutes, this sandwich is perfect for busy mornings or a gourmet brunch. Packed with protein and flavor, it’s a must-try for anyone seeking a delicious gluten-free start to their day!
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Recipe Information
Ingredients
- 2 pieces Gluten-free English muffins
- 4 slices Bacon strips
- 2 pieces Large eggs
- 2 slices Cheddar cheese, sliced
- 1 tablespoon Butter
- 0.25 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 2 tablespoons Mayonnaise
- 2 pieces Lettuce leaves
- 4 slices Tomato, sliced
Instructions
Preheat a skillet or frying pan over medium heat. Add the bacon slices and cook until crispy, turning occasionally, about 6-8 minutes. Remove the bacon and drain on a paper towel-lined plate.
In the same skillet, remove excess bacon grease, leaving about 1 tablespoon in the pan. Crack the eggs into the skillet, being careful not to break the yolks. Sprinkle each egg with a pinch of salt and ground black pepper.
Cook the eggs until the whites are set but the yolks are still runny, or to your preferred level of doneness, about 3-4 minutes. Remove the eggs from the skillet and set aside.
While the eggs are cooking, split and toast the gluten-free English muffins. Depending on your preference, toast them in the toaster or a toaster oven until golden brown.
Spread a thin layer of mayonnaise on the bottom halves of the toasted muffins. Place a slice of cheddar cheese on each muffin bottom.
Top with two strips of crispy bacon, followed by a cooked egg, a lettuce leaf, and two slices of tomato.
Place the top halves of the muffins over the layers to complete the sandwiches. Serve immediately and enjoy your gluten-free bacon, egg, and cheese breakfast sandwich!
Nutrition Facts
Calories |
1180 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.9 g | 105% | |
| Saturated Fat | 28.9 g | 144% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 530 mg | 177% | |
| Sodium | 2276 mg | 99% | |
| Total Carbohydrate | 73.0 g | 27% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 6.4 g | ||
| Protein | 46.9 g | 94% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 580 mg | 45% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 694 mg | 15% | |
*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.
