Gluten-Free Breakfast Sandwiches (Freezer-Friendly)

gluten free breakfast sandwich on a plate

Gluten-Free Breakfast Sandwiches (Freezer-Friendly)

Stock your fridge or refrigertor with ready to eat, ultra-filling Gluten Free Breakfast Sandwiches! Make-ahead on the weekend then reheat and eat all week long.

Prep Time 15

Cook Time 50

Total Time 1 5

Course Breakfast

Cuisine American

Keyword gluten free

Method Baking

Servings

Calories 423kcal

Ingredients

6 gluten-free English muffins Trader Joe’s recommended
1 lb gluten-free ground breakfast sausage Johnsonville recommended, see notes
6 slices cheddar cheese

For the eggs:

8 large eggs
1/4 cup milk any kind
1 teaspoon salt
1/2 teaspoon pepper

Instructions

For the eggs:

Fill a baking dish halfway up with water then place it on the bottom rack of your oven and preheat the oven to 325 degrees (I use the convection setting). This will create a moist baking environment for the eggs and help prevent a tough skin from forming on top. Spray an 8x8” baking dish very well with nonstick spray then set aside.
To a mixing bowl add the eggs, milk, salt, and pepper then whisk very well to combine. Pour the mixture into the prepared baking pan then bake on the middle rack until the center of the eggs are set, 22-24 minutes, rotating the pan halfway through. A light brown foam may form on top, but because of the water bath, it will soften as the eggs cool. Cool the eggs completely then thinly slice the outside edges off, and slice the remaining eggs into 6 portions.

For the English muffins:

Carefully remove the baking dish with water from the oven then drain it in the sink (you will not be reusing it). Turn the oven up to 375 degrees. Line a half sheet pan with foil then parchment paper.
Slice the English muffins in half then arrange the halves on the baking sheet and bake until lightly toasted, 5-7 minutes, rotating the pan halfway through. Transfer to a cooling rack to cool completely.

For the Breakfast Sausage:

Divide the breakfast sausage in half, then each half into thirds and create 6 thin patties from each portion. Place the patties on the baking sheet then bake for 16-18 minutes, or until the internal temperature reaches at least 160 degrees (though I like 180-185 for the best texture), rotating the pan and flipping the patties over halfway through. Transfer the patties to a paper towel lined plate to drain and cool completely.

To Assemble:

Place the bottom half of a toasted English muffin on a piece of foil then place a sausage patty, egg portion, and slice of cheese on top. Add the top of the English muffin then wrap the sandwich in the foil. Repeat with the remaining ingredients. Place sandwiches inside a gallon-size Ziploc bag or glass storage container with a lid then refrigerate for up to 5 days, or freeze for up to 3 months.

TO REHEAT:

For the best results, thaw frozen breakfast sandwiches in the refrigerator before reheating.
To reheat in the microwave from refrigerated (RECOMMENDED): Remove the foil then wrap the breakfast sandwich in a paper towel and place it on a plate. Microwave for 30 seconds then flip and microwave for 30-60 more seconds, or until heated through.
To reheat in the oven from refrigerated: Place a foil-wrapped breakfast sandwich directly onto the oven rack then bake for 20-25 minutes at 350 degrees, or until heated through.
To reheat in the oven from frozen: Place a foil-wrapped breakfast sandwich directly onto the oven rack then bake for 45-50 minutes at 350 degrees, or until heated through.
To reheat in the microwave from frozen: not recommended.

Notes

Use cooked then cooled bacon or Canadian bacon instead of breakfast sausage.

Nutrition