I have yet to see a fast food gluten-free breakfast sandwich offered at any restaurant. If someone is offering one, I would love to know about it and try it out. I know that Ian’s makes a frozen gluten-free breakfast sandwich with waffles, eggs and sausage. I got to brainstorming on a run the other day. I was trying to figure out some creative ways to use the basil in my garden. I thought of omelets and then I remember how I liked basil with my fried eggs on toast. It was then that I worked out the ingredients for my new favorite breakfast sandwich.
Before I get to the recipe, let me preface by telling you all that I don’t normally eat roasted okra for breakfast. I do, however, eat breakfast for dinner on a somewhat regular basis. So while there is an egg included in this recipe and this is inspired by that fast food place with golden arches, it certainly doesn’t have to be consumed for breakfast.
Gluten-Free Breakfast Sandwich
Serves 1 (can easily be doubled, tripled or multiplied to fit your needs)
1 Food for Life Gluten-Free English Muffin, toasted
2 leaves fresh basil, cut into a chiffonade
1 egg, fried to your liking – I love dippy eggs, but the yolk broke on this one, so it was a little more cooked than I prefer.
2-3 slices of ham or Canadian bacon (I used Hormel Naturals Ham – gluten-free and no nitrates/nitrites)
1 slice pepper jack cheese
1. Toast English muffin while egg is frying.
2. Heat ham or Canadian bacon and cheese for 15 – 30 seconds in the microwave or just until the cheese is melted
3. Assemble sandwich & garnish with sriracha to your liking.
**This sandwich can be customized to fit your needs. Don’t like pepper jack? Use cheddar or Swiss. Add avocado, sauteed mushrooms, fresh tomatoes, capers, arugula in place of basil.
I thoroughly enjoyed this sandwich paired with my roasted okra and a large salad for dinner the other night. I see a lot more of these in the near future.
Do you like breakfast sandwiches? What is your favorite combination?