RECIPE CARD: Gluten-Free Breakfast Sandwich (PRINTABLE)
Freezer-friendly and made with simple pantry staples, this gluten-free breakfast sandwich recipe is great for busy morning breakfasts.
Servings: 6 buns
Calories: 273kcal
Ingredients
Bread
- 145 grams almond flour, about 1½ cups
- ¼ teaspoon salt
- 1 tablespoon baking powder
- 2 eggs
- ⅓ cup vegan sour cream
- 4 tablespoons vegan butter, melted
- ⅓ cup vegan shredded cheddar cheese
Instructions
- In a large bowl, combine the almond flour, salt, and baking powder, and mix well until evenly combined.
- In a small bowl, mix the eggs, sour cream, and melted butter with a hand mixer or whisk until completely combined.
- Pour the wet ingredients into the dry mixture and stir until just combined.
- Fold in the shredded cheddar cheese and let the batter rest briefly.
- Preheat your oven to 400°F and grease a jumbo muffin tin with nonstick cooking spray.
- Divide the batter evenly among the 6 muffin cups and bake for 14-17 minutes.
- Let the buns cool before slicing so they firm up and hold together better.
- Make the filling: In a mixing bowl, crack the eggs, season with salt and pepper, and whisk well.
- Heat a nonstick skillet over medium heat and cook the eggs gently until just set and still soft.
- Cook any protein of your choice separately and warm it through.
- Slice the cooled bun in half. Then layer the bottom bun with scrambled eggs, cheese, and your chosen protein.
- Top with the other half of the bun and serve warm.
Notes
- Use fine almond flour to avoid gritty buns.
- Bring your butter, sour cream, and eggs to room temperature.
- Allow the batter to sit for a while.
- Use a jumbo muffin pan to get nice-sized sandwiches.
- Don't overfill the molds to prevent cracks in the buns.
- Cook the eggs over low heat to prevent them from being rubbery.
- The top is lightly golden.
- The center feels firm and springs back gently when pressed.
- A toothpick inserted in the middle comes out clean.
- It is warm in the center.
- Stable when lifted.
- Firm enough that the bun does not compress or split.
- Room temperature storage: Cool the buns completely, then store them loosely covered at room temperature for 1–2 days if your kitchen is cool and dry.
- Refrigerating: Store separately in the fridge for about 3- 4 days.
- Freezing: Cool the bun and fill it. Wrap the sandwich in parchment paper or aluminum foil, put it in the freezer bag, and store for 1-2 months.
- Thawing: Thaw your sandwich overnight in the refrigerator, then reheat in a toaster oven, oven, or skillet until hot throughout.
Nutrition
Serving: 6buns | Calories: 273kcal | Carbohydrates: 11g | Protein: 9g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 88mg | Sodium: 222mg | Fiber: 3g | Sugar: 1g | Iron: 1mg
