Gluten-Free Bacon and Egg McMuffin
Start your morning on the right note with this irresistible Gluten-Free Bacon and Egg McMuffin, a hearty breakfast sandwich that’s bursting with classic flavors and crafted to suit gluten-free diets. Featuring toasted gluten-free English muffins as a base, this recipe layers crispy, sizzling bacon, perfectly cooked sunny-side-up eggs, and gooey melted cheddar cheese for a guaranteed crowd-pleaser. A hint of salt and pepper enhances the flavors, while a sprinkling of optional fresh chives adds a vibrant finish. Quick and easy to prepare in just 25 minutes, this homemade version of a fast-food favorite is ideal for busy mornings or a weekend brunch treat. Whether you're gluten-sensitive or simply looking to elevate your breakfast game, this comforting recipe combines convenience with indulgence in the most satisfying way.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
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)
Directions
Step 1
Carefully slice each gluten-free English muffin in half and toast them until golden brown.
Step 2
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.
Step 3
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.
Step 4
During the last minute of cooking the eggs, place a slice of cheddar cheese on top of each egg to melt slightly.
Step 5
While the eggs and cheese are cooking, butter the toasted sides of the English muffins with the remaining butter.
Step 6
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.
Step 7
Cover with the top half of the English muffins and serve immediately. Enjoy your gluten-free bacon and egg McMuffin!
Nutrition Facts
| Serving size | (325.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 937.1 |
| Total Fat 59.4g | 0% |
| Saturated Fat 27.5g | 0% |
| Cholesterol 488.0mg | 0% |
| Sodium 2179.7mg | 0% |
| Total Carbohydrate 64.9g | 0% |
| Dietary Fiber 4.2g | 0% |
| Total Sugars 4.0g | |
| Protein 46.0g | 0% |
| Vitamin D 80IU | 0% |
| Calcium 586.2mg | 0% |
| Iron 4.7mg | 0% |
| Potassium 433.0mg | 0% |
Source of Calories