Gluten-Free Bacon Egg Cheese Breakfast Sandwich
Start your day with the ultimate gluten-free bacon, egg, and cheese breakfast sandwich—a hearty, flavorful option that's as satisfying as it is quick to make! Featuring crispy bacon, perfectly cooked eggs, and melted cheddar cheese, all layered on toasted gluten-free English muffins, this sandwich is a deliciously indulgent way to stay gluten-free without sacrificing flavor. Fresh lettuce and juicy tomato slices add a refreshing crunch, while a touch of creamy mayonnaise ties everything together. Ready in just 25 minutes, this recipe is perfect for busy mornings or a leisurely weekend brunch. Enjoy a protein-packed, gluten-free breakfast that's sure to keep you energized!
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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
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Spread a thin layer of mayonnaise on the bottom halves of the toasted muffins. Place a slice of cheddar cheese on each muffin bottom.
Step 6
Top with two strips of crispy bacon, followed by a cooked egg, a lettuce leaf, and two slices of tomato.
Step 7
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
| Serving size | (444.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1180.5 |
| Total Fat 81.9g | 0% |
| Saturated Fat 28.9g | 0% |
| Polyunsaturated Fat 0.4g | |
| Cholesterol 530.1mg | 0% |
| Sodium 2275.6mg | 0% |
| Total Carbohydrate 73.0g | 0% |
| Dietary Fiber 5.2g | 0% |
| Total Sugars 6.4g | |
| Protein 46.9g | 0% |
| Vitamin D 94.2IU | 0% |
| Calcium 580.3mg | 0% |
| Iron 5.4mg | 0% |
| Potassium 694.3mg | 0% |
Source of Calories