Gluten-Free Egg and Sausage Breakfast Sandwich
Start your day right with this hearty and satisfying Gluten-Free Egg and Sausage Breakfast Sandwich! Built on a toasted, golden gluten-free English muffin, this recipe layers savory breakfast sausage patties, creamy scrambled eggs infused with a touch of milk, and melty cheddar cheese for the ultimate morning indulgence. Perfect for busy mornings or weekend brunches, this sandwich is packed with protein and flavor while catering to gluten-free diets. Simple to make in under 30 minutes, it’s a go-to recipe for anyone craving a classic breakfast favorite with a gluten-free twist. Serve it hot and pair it with fresh fruit or coffee for a complete, delicious start to your day!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 2 gluten-free English muffins
- 4 eggs
- 2 gluten-free breakfast sausage patties
- 2 slices cheddar cheese
- 2 tablespoons unsalted butter
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons milk
Directions
Step 1
Preheat a non-stick skillet over medium heat.
Step 2
Split the gluten-free English muffins in half and set aside.
Step 3
In the preheated skillet, cook the gluten-free sausage patties according to the package instructions until fully cooked and browned on both sides. Remove the sausage patties from the skillet and keep them warm.
Step 4
In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined.
Step 5
In the same skillet, melt 1 tablespoon of unsalted butter over medium heat.
Step 6
Add the egg mixture to the skillet and gently scramble, stirring frequently until eggs are cooked to your preference. Remove from heat when done.
Step 7
While the eggs are cooking, toast the gluten-free English muffins to your liking.
Step 8
To assemble the sandwiches, place one cooked sausage patty on the bottom half of each toasted English muffin.
Step 9
Top each patty with a slice of cheddar cheese.
Step 10
Add half of the scrambled eggs on top of the cheese slice for each sandwich.
Step 11
Close with the top half of the English muffin and press down gently.
Step 12
Serve hot and enjoy your gluten-free egg and sausage breakfast sandwich.
Nutrition Facts
| Serving size | (563.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1428.8 |
| Total Fat 101.7g | 0% |
| Saturated Fat 43.6g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 928.5mg | 0% |
| Sodium 2629.8mg | 0% |
| Total Carbohydrate 71.2g | 0% |
| Dietary Fiber 4.1g | 0% |
| Total Sugars 6.2g | |
| Protein 60.4g | 0% |
| Vitamin D 177.0IU | 0% |
| Calcium 477.5mg | 0% |
| Iron 6.7mg | 0% |
| Potassium 815.4mg | 0% |
Source of Calories