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The Best Gluten-Free Breakfast Sandwiches with Egg & Cheese
Everyone has time for a delicious gluten-free breakfast sandwich. Make these ahead of time and freeze them for a delicious snack any time of day!
Prep Time
10
minutes
mins
Cook Time
17
minutes
mins
Rest time
5
minutes
mins
Total Time
32
minutes
mins
Course:
Breakfast, Main Course, Snack
Cuisine:
American
Diet:
Gluten Free, Low Lactose
Servings:
6
buns
Calories:
302
kcal
Author:
Christine
Ingredients
Bread
145
grams
almond flour
about 1 ½ cups
¼
teaspoon
salt
1
Tablespoon
baking powder
2
eggs
⅓
cup
vegan sour cream
4
Tablespoons
vegan butter
melted
⅓
cup
vegan shredded cheddar cheese
Instructions
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. Use a large spoon and 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. Let batter sit while oven preheats.
Heat oven to 400 F. Prepare a 6-cup, oversized muffin pan by spraying each cup with non-stick cooking spray.
Divide batter evenly, about ⅓ cup, into the 6 muffin cups.
Bake for 17 minutes or until golden brown.
Let cool slightly.
Assemble the sandwiches
Scramble the eggs.
Prepare the meat of your choice.
Slice each bun in half.
Layer the eggs and meat on the bottom bun and top with the bun top.
Notes
Eggs in the recipe should be at room temperature.
The
Forager brand
of dairy free sour cream was used in the recipe.
These breakfast sandwiches freeze really well - just wrap them in plastic wrap and freeze. Then defrost and enjoy.
Sandwiches can be filled with anything - spinach, tomato, ham, bacon, sausage, turkey, the list goes on and on!
Gluten free English muffins
can also be used to make these sandwiches.
Nutrition
Calories:
302
kcal
|
Carbohydrates:
7
g
|
Protein:
9
g
|
Fat:
27
g
|
Saturated Fat:
9
g
|
Cholesterol:
88
mg
|
Sodium:
222
mg
|
Potassium:
293
mg
|
Fiber:
3
g
|
Sugar:
1
g
|
Vitamin A:
470
IU
|
Calcium:
235
mg
|
Iron:
1.6
mg