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Square photo of a gluten free breakfast sanwich on a white plate with cherry tomatoes by it.
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Gluten Free Breakfast Sandwiches

I have a soft spot for sandwiches in the morning, and I think you are going to love this Gluten-Free Breakfast Sandwich just as well as I do. Feel free to play with this recipe and use whatever veggies and meat you have on hand.
Course Breakfast
Cuisine American
Keyword easy
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Calories 438kcal
Author Wendy Polisi

Equipment

  • Hamilton Beach Breakfast Sandwich Maker

Ingredients

  • 1 egg
  • 1 tablespoon half and half
  • 1/4 teaspoon sea salt
  • 2 slices bacon cooked
  • 1/4 cup spinach chopped
  • 1 teaspoon Sriracha
  • 1 gluten free English Muffin a bagel or bread work too.
  • 1 slice of cheddar cheese

Instructions

To Make in a Hamilton Beach Breakfast Maker

  • Whisk together egg, half and half, and sea salt. Add pepper, garlic powder, and crushed red pepper to taste. (optional)
  • Place the bottom half of an English muffin on the bottom plate.
  • Top with bacon, spinach, and a drizzle of Sriracha
  • Move the top ring and cooking plate down, making sure that the cooking plate is rotated securely to the back of the ring as far as it will go.
  • Add the egg to the cooking plate.
  • Top with the other half of the bread.
  • Close the cover and cook for 4 to 5 minutes.
  • When finished cooking, rotate the cooking plate handle clockwise until it stops.
  • Use an oven mit, lift the ring assembly and cover by holding the bottom handle to open.

Sheet Pan Instructions

  • To make on a sheet pan, coat a 3 1/2 inch ring with spray and line a baking sheet with parchment paper.
  • Place the pan in the oven, and preheat to 350 degrees.
  • Whisk together egg, half and half, and sea salt.
  • Remove the pan from the oven, and add the egg. Add the English muffin to the pan. (You can butter the English muffins if you like.). Bake for 8 minutes.
  • Add cheese and bake for 1 minute longer.

Nutrition

Calories: 438kcal | Carbohydrates: 29g | Protein: 26g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 226mg | Sodium: 1840mg | Potassium: 288mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1275IU | Vitamin C: 5mg | Calcium: 272mg | Iron: 2mg