Gluten-Free Bagel Sandwich with Egg and Bacon
Indulge in the perfect balance of flavor and nutrition with this Gluten-Free Bagel Sandwich with Egg and Bacon—a hearty yet wholesome breakfast option that’s ideal for those following a gluten-free lifestyle. Featuring crispy bacon, creamy mashed avocado, fresh tomato slices, and crisp lettuce leaves layered between golden toasted gluten-free bagels, this recipe offers a satisfying combination of textures and tastes. Topped with perfectly cooked eggs seasoned with salt and black pepper, these customizable breakfast sandwiches are ready in just 30 minutes, making them a convenient way to start your day. Whether you’re preparing a quick meal for two or looking to elevate your brunch game, this protein-packed dish delivers on both flavor and health. Perfect for breakfast, brunch, or even a light lunch, these bagel sandwiches are sure to become your new favorite gluten-free treat.
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Recipe Information
Ingredients
- 2 pieces Gluten-free bagels
- 2 large Eggs
- 4 slices Bacon
- 1 small Avocado
- 1 medium Tomato
- 4 leaves Lettuce leaves
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Butter
Instructions
Preheat a non-stick skillet over medium heat.
Add bacon slices to the skillet and cook until crispy, about 4-5 minutes on each side. Remove from the skillet and place on a paper towel-lined plate to drain excess grease.
While the bacon is cooking, slice the gluten-free bagels in half horizontally and set aside.
Prepare the avocado by cutting it in half, removing the pit, and scooping the flesh into a small bowl. Mash the avocado with a fork until smooth and set aside.
Slice the tomato into thin rounds and wash the lettuce leaves, setting both aside for assembly later.
In the same skillet used for bacon, melt the butter over medium heat. Crack the eggs into the skillet and cook to your desired doneness – sunny-side-up or over-easy work well here. Sprinkle with salt and black pepper.
While the eggs are cooking, toast the bagel halves in a toaster until they are light golden brown.
Spread the mashed avocado evenly on the bottom halves of each toasted bagel.
Place two pieces of the cooked bacon on top of the avocado, followed by a cooked egg on each bagel half.
Layer with tomato slices and lettuce leaves, then cap with the top halves of the toasted bagels.
Press gently on the sandwiches, slice each in half if desired, and serve immediately.
Nutrition Facts
Calories |
1143 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.2 g | 69% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 437 mg | 146% | |
| Sodium | 3432 mg | 149% | |
| Total Carbohydrate | 123.6 g | 45% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 21.5 g | ||
| Protein | 37.5 g | 75% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 141 mg | 11% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1237 mg | 26% | |
*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.
