Gluten Free Egg & Cheese

Breakfast Sandwich

 Gluten Free Egg & Cheese Breakfast Sandwich (with suggestions for dairy free)

Yield: 5 servings

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Ingredients:

10 slices of gluten free sandwich bread (I like Canyon Bakehouse and Schar)

5 slices of cheese (I use Follow Your Heart Dairy-Free Smoked Gouda or Daiya Dairy-Free Cheddar)

5 large eggs

1 TBSP olive oil

1/4 tsp sea salt

1/4 tsp ground black pepper

Directions:

1. Preheat the oven to 400 degrees.

2. Line a sheet pan with aluminum foil or parchment paper.

3. Place all 10 slices of bread on the lined sheet pan for 10 minutes. That is usually about how long it takes me to fry my 5 eggs.

4. Top each slice of bread with 1/2 slice of cheese

5. Place the bread in the preheated oven.

6. Put the olive oil in a 12” skillet and heat on medium-high heat.

7. Crack each egg into a ramekin before frying in the skillet to prevent getting eggshells in your eggs.

8. Fry 3 eggs in the first batch, then fry the other 2 eggs. I fry for two minutes on the first side and for 1 minute on the second side. Season each side with salt and pepper.

9. Once your bread is toasted to your liking and the cheese is melted, remove the sheet pan from the oven.

10. Top 5 of the bread slices with a fried egg, then put the other slices of bread on top.

    *I wrap each sandwich in aluminum foil so I can reheat in the oven for 10 minutes on 350 degrees every morning.

    *I often make two batches of these and freeze the other 5 sandwiches for later. I wrap each sandwich in aluminum foil and then put into a gallon size freezer bag for up to 3 months.

Nutritional Information:

Calories: 301

Total Fat:15.9 g

Total Carbohydrates: 34 g

Protein: 8 g