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.
Calories 438 kcal
1 egg 1 tablespoon half and half ¼ teaspoon each of sea salt and black pepper 2 slices bacon cooked ¼ cup spinach chopped 1 teaspoon Sriracha 1 English Muffin 1 slice of cheddar cheese
To Make in a Breakfast Maker Whisk together egg, half and half, salt, and pepper. 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 ½ 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.
Calories: 438 kcal | Carbohydrates: 29 g | Protein: 26 g | Fat: 24 g | Saturated Fat: 11 g | Cholesterol: 226 mg | Sodium: 1840 mg | Potassium: 288 mg | Fiber: 2 g | Sugar: 1 g | Vitamin A: 1275 IU | Vitamin C: 5 mg | Calcium: 272 mg | Iron: 2 mg