Wake up to a delicious breakfast with this Gluten Free Sausage & Egg Breakfast Sandwich. Sausage, egg and cheese sandwiched between a gluten free bagel. It’s what breakfast dreams are made of!
You guys, there was a chapter in my life where I hated breakfast sandwiches. Okay, if I’m really being honest I disliked them most of my life…and then I got pregnant and became obsessed. My husband and I went to a gluten free bakery when I was about 7 months pregnant and he ordered their sausage and egg breakfast sandwich. I thought nothing of it until he was eating it and all of a sudden I needed to try it. Well, I’ve been obsessed with breakfast sandwiches ever since. The bakery is about 40 minutes from our house so I needed to create a recipe that I could make at home…every weekend! I can’t really take the credit for this Gluten Free Sausage & Egg Sandwich recipe as my husband perfected it and I just wrote down all the notes to be able to share it with you all!
Ingredients:
- Plain gluten free bagels
- Butter
- Eggs
- Coconut milk (or regular milk)
- Cheddar cheese
- Breakfast sausage patties
How to Make Sausage & Egg Breakfast Sandwich
- Start by preheating the oven to 350 degrees. Cook the breakfast sausage on a skillet on medium-high heat until thoroughly cooked.
- While the sausage is cooking, place the egg rings in a small skillet on medium-high heat. Add 1 teaspoon of butter to each ring and let melt.
- Whisk together the eggs and milk in a small bowl. Once the butter is melted, pour the egg mixture into each egg ring dividing it evenly between the two.
- Use a flat spatula to gently mix the egg so it starts to resemble scrambled eggs. If the egg spills out from the bottom of the ring, simply scrape it and add back into the top.
- Continue to cook the eggs until it starts looking solid, which will be about 2 minutes on medium-high heat. Flip the egg ring over to cook the other side and push the egg down so that the bottom is touching the skillet. Continue to cook for 1.5-2 minutes and then remove from heat.
- Cut the bagels in half and place them on a baking sheet. Toast the bagels for 2 minutes then add the cheese. Continue to toast until the cheese is melted.
- Remove the bagels from the oven and place on a plate. Top the bottom of the bagel with the egg and sausage and then add the top of the bagel. Cut in half and enjoy!
Recipe Notes:
- I would highly recommend using fresh gluten free bagels over the frozen kind. The fresh bagels just work better with this type of sandwich. I have only tried this recipe using Canyon Bakehouse’s Deli White Bagels.
- You can use any egg ring you’d like but here is the link for the one that we use. If you use a different size, the timings could be off slightly depending on whether it is a smaller or larger size.
More Gluten Free Breakfast Recipes:
- Paleo Breakfast Tacos (Egg Free)
- Easy 5 Ingredient French Toast (Gluten Free & Dairy Free)
- Paleo Bagels (Egg Free & Grain Free)
- Acai Bowl (Paleo, Whole 30 & Vegan)
What better way to start your day than with this Gluten Free Sausage & Egg Breakfast Sandwich! I’d love to hear what you think of this recipe, so make sure to leave me a comment below. Enjoy!
-Kelsey
Gluten Free Sausage & Egg Breakfast Sandwich
Course: BreakfastDifficulty: Moderate2
servings5
minutes10
minutes15
minutesWake up to a delicious breakfast with this Gluten Free Sausage & Egg Breakfast Sandwich. Sausage, egg and cheese sandwiched between a gluten free bagel. It’s what breakfast dreams are made of!
Ingredients
2 breakfast sausage patties
2 teaspoons butter
2 eggs
2 Tablespoons coconut milk (or regular milk)
2 pieces of cheddar cheese
Directions
- Start by preheating the oven to 350 degrees. Cook the breakfast sausage on a skillet on medium-high heat until thoroughly cooked.
- While the sausage is cooking, place the egg rings in a small skillet on medium-high heat. Add 1 teaspoon of butter to each ring and let melt.
- Whisk together the eggs and milk in a small bowl. Once the butter is melted, pour the egg mixture into each egg ring dividing it evenly between the two.
- Use a flat spatula to gently mix the egg so it starts to resemble scrambled eggs. If the egg spills out from the bottom of the ring, simply scrape it and add back into the top.
- Continue to cook the eggs until it starts looking solid, which will be about 2 minutes on medium-high heat. Flip the egg ring over to cook the other side and push the egg down so that the bottom is touching the skillet. Continue to cook for 1.5-2 minutes and then remove from heat.
- Cut the bagels in half and place them on a baking sheet. Toast the bagels for 2 minutes then add the cheese. Continue to toast until the cheese is melted.
- Remove the bagels from the oven and place on a plate. Top the bottom of the bagel with the egg and sausage and then add the top of the bagel. Cut in half and enjoy!
Notes
- I would highly recommend using fresh gluten free bagels over the frozen kind. The fresh bagels just work better with this type of sandwich. I have only tried this recipe using Canyon Bakehouse’s Deli White Bagels.
- You can use any egg ring you’d like but here is the link for the one that we use. If you use a different size, the timings could be off slightly depending on whether it is a smaller or larger size.
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