There are a few meals that become those family favorite, go-to meals. Whether they’re easy to prepare or just please everyone’s palate, they get rave reviews every time they’re made. Which just reinforces their rank as one of the best meals to make.
It may sound strange, but breakfast is one of those for us.
Eggs, bacon, sausage, ham, hash browns, yes, everything you think of as traditional ’breakfast’ food is one of my family favorite meals.
Breakfast gets such high marks with my family that I swear it’s the only meal that everyone will eat without hesitation. No picking at the food, no wondering when we can have (fill in the blank here) – nope, everyone enjoys bacon and ham with a side of eggs.
And, in another strange revelation, our ‘breakfast’ is not reserved just for morning hours.
Not at all… I’m talking breakfast for dinner here.
Dinner time is the perfect time for breaking out the skillets and scrambling up some eggs. In fact, breakfast for dinner has become one of our weekday favorites.
So today’s recipe takes breakfast and puts it in a sandwich. Even when you have no time to make anything for breakfast, you can warm up a breakfast sandwich and head out the door.
It’s that easy.
And it’s a great way to start your day (or end it, depending on when you are enjoying these taste-bud tempting sandwiches).
But these are not just any breakfast sandwich. There’s a secret to these sandwiches that make them unlike any others you’ll ever have.
No storebought sandwich stands a chance!
The secret to these is that big, cheesy bread bun that holds everything together.
Look at those flecks of shredded cheddar cheese scattered throughout. It almost makes you want to just take one and eat it by itself.
The homemade bread takes these sandwiches from good to out-of-this-world amazing.
And they are easy to make too.
Just mix up the dry ingredients, then the wet and then just mix them together.
Add a little cheese and you are ready to bake.
For baking, I recommend an over-sized muffin pan, like this one. The muffin cups are the perfect size for making into breakfast sandwiches. I’ve found the regular muffin pans are just too small – using an over-sized muffin pan means you’ll get nice sized sandwiches.
Assembling these hearty sandwiches is about as easy as spreading jelly on a biscuit.
While the buns are cooling, scramble your eggs and get your meat ready.
Once the eggs are ready, slice up the buns. On the bottom half, stack the eggs, slice or fold the meat and then add the bun top.
If you aren’t eating the breakfast sandwiches right away, wrap them in plastic wrap and either freeze them or store them in the refrigerator. Reheat them for 30 seconds – 2 minutes (if frozen) and enjoy.
Gluten Free Breakfast Sandwiches
- 1½ cups Almond Flour
- ¼ tsp. salt
- 1 Tbls. Baking Powder
- 2 Eggs
- ⅓ cup Sour Cream
- 4 Tbls. butter melted
- ⅓ cups shredded cheddar cheese
- Heat oven to 400 F. Prepare a 6-cup, oversized muffin pan by spraying each cup with non-stick cooking spray.
- In a large bowl, combine the almond flour, salt and baking powder. Mix until well combined.
- In a small bowl, add the eggs, sour cream and melted butter. Using a hand mixer, mix for 1 minute or until the ingredients are completely combined.
- Pour the wet ingredients into the dry mixture and stir just until blended.
- Fold in the cheese.
- Divide batter evenly into the 6 muffin cups and bake for 10 – 14 minutes or until golden brown.
- Let cool slightly.
While the bread is cooling, scramble eggs and cut up the meat. I’ve used bacon, ham and sausage with amazing results.
- Slice each bun, layer the eggs and meat on the bottom bun and top with the bun top.