\u200bready-made meals\u200b<\/a> on hand so I\u2019m not standing over the stove at 6:30am cooking breakfast quesadillas or egg-in-a-hole before they head off to school.<\/p>\n(Again, cold cereal and milk!)<\/p>\n
Anyway, my hearty Gluten-Free Breakfast Sandwiches <\/strong>are packed with baked eggs, breakfast sausage, and melty cheese inside a toasted gluten-free English muffin. They\u2019re not only make-ahead and freezer-friendly, but reheat in minutes for a super simple hot breakfast option.<\/p>\nThe best part? <\/strong>All the components cook hands-off in the oven. All you have to do is assemble the sandwiches, and you\u2019re set!<\/p>\nMain Ingredients Needed<\/h2>\n\nGluten-free English muffins: <\/strong>there are several options available at the grocery store these days, but my favorite is Trader Joe\u2019s GF English Muffins.<\/li>\nGluten-free breakfast sausage:<\/strong> I like Johnsonville breakfast sausage, though you can use bacon, Canadian bacon, or the breakfast meat of your choice. <\/li>\nEggs: <\/strong>whisked with milk, salt, and pepper then baked until set. <\/li>\nSliced cheddar cheese: <\/strong>for that classic breakfast sandwich flavor. <\/li>\n<\/ol>\nMake it Your Own<\/h2>\n These breakfast sandwiches are easy to customize to you and your family\u2019s liking. <\/p>\n
\nCheese:<\/strong> use your favorite sliced cheese like Colby Jack, Pepper Jack, or American.<\/li>\nMeat: <\/strong>opt for bacon, Canadian bacon, turkey sausage, or ham instead of ground pork breakfast sausage.<\/li>\n<\/ul>\nTips for Making and Reheating Gluten-Free Breakfast Sandwiches<\/h2>\n\nCool before assembling.<\/strong> Cool the baked eggs, toasted English muffins, and browned breakfast sausage patties completely before assembling the sandwiches so they don\u2019t become soggy. <\/li>\nThaw before reheating. <\/strong>For the best results, thaw frozen breakfast sandwiches in the refrigerator before reheating in the microwave or oven. <\/li>\nDon\u2019t microwave from frozen.<\/strong> That said, do not attempt to microwave frozen breakfast sandwiches. The eggs take on a texture that should honestly be studied!<\/li>\n<\/ol>\nTry Make-Ahead Gluten-Free Breakfast Bombs<\/h2>\nHow to Make This Recipe<\/h2>\nStep 1: Bake the eggs.<\/h2>\n Start by whisking together eggs, milk<\/strong>, salt<\/strong>, and pepper<\/strong> in a mixing bowl then pour it into a nonstick-sprayed 8\u00d78\u2033 baking pan and bake at 325 degrees for 22-24 minutes, or until the center has just set. <\/p>\nThe center will look slightly foamy, but that\u2019s ok! Cool the eggs completely then thinly slice off the edges and slice the eggs into 6 portions.<\/p>\n
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Create a Water Bath<\/h2>\n Fill a baking dish halfway with water then place it on the bottom rack of your oven before preheating. This will create a steamy environment in the oven to prevent a tough skin from forming on top of the eggs. <\/p>\n<\/div>\nStep 2: Toast the English muffins.<\/h2>\n Carefully pour the water out of the baking pan into the sink then set the pan aside to cool \u2013 you won\u2019t be using it again!<\/p>\n
Turn the heat up to 375 degrees then line a half sheet pan with foil and a piece of parchment paper. Slice gluten-free English muffins<\/strong> in half then arrange the halves on the pan and bake for 5-7 minutes, or until lightly toasted.<\/p>\nTransfer the English muffins to a cooling rack to cool completely. <\/p>\nStep 3: Bake the breakfast sausage.<\/h2>\n Form six thin patties from a pound of gluten-free ground pork breakfast sausage <\/strong>then place them on the same pan. Bake for 16-18 minutes or until a digital meat thermometer reads at least 160 degrees. That said, I prefer 180-185 degrees for the best texture.<\/p>\nTransfer the cooked sausage patties to a paper towel-lined plate to drain then set them aside to cool completely.<\/p>\nStep 4: Assemble the breakfast sandwiches. <\/h2>\n Once all the components are cool, assemble the sandwiches. Place a piece of foil on the counter then layer: <\/p>\n
\nBottom half of English muffin. <\/li>\n Sausage patty.<\/li>\n Egg portion.<\/li>\n Slice of cheese. <\/li>\n Top of English muffin. <\/li>\n<\/ol>\nWrap the breakfast sandwich then continue with the remaining ingredients. That\u2019s it!<\/p>\nHow to Store<\/h2>\n You\u2019ve prepped, assembled, and wrapped the breakfast sandwiches in foil. Next, you\u2019ve got two options. You can either\u2026<\/p>\n
\nRefrigerate:<\/strong> place the foil-wrapped breakfast sandwiches in a storage container with a lid then refrigerate for up to 5 days.<\/li>\nFreeze:<\/strong> place the foil-wrapped sandwiches in a Ziploc freezer bag, remove the air, then seal and freeze for up to 3 months.<\/li>\n<\/ul>\nHow to Reheat<\/h2>\n Gluten-Free Breakfast Sandwiches can be reheated in the microwave or oven. <\/p>\n
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For the best results, thaw frozen breakfast sandwiches in the refrigerator the day before reheating. <\/strong><\/p>\n<\/div>\n\nTo reheat in the microwave (recommended): <\/strong>remove the foil then place a thawed\/refrigerated breakfast sandwich on a plate and cover with a paper towel. Microwave for 30 seconds then flip and microwave for 30-60 more seconds or until warmed through. Slice the sandwich in half and slightly separate the halves before microwaving for the best results.<\/li>\nTo reheat in the oven: <\/strong>place the foil-wrapped breakfast sandwich directly on the oven rack then bake at 350 degrees until warmed through (20-25 minutes for thawed\/refrigerated, 50-55 minutes for frozen).<\/li>\n<\/ul>\nI DO NOT recommend reheating frozen breakfast sandwiches in the microwave. <\/strong><\/p>\nWhether you whip up this make-ahead gluten-free breakfast recipe to make busy mornings easier for you, your kiddos (or both!), I hope you love each hearty and delicious bite. Enjoy!<\/p>\nMore Make-Ahead Gluten-Free Breakfast Ideas<\/h2>\n\n
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\n6<\/span> gluten-free English muffins<\/span>, Trader Joe\u2019s recommended<\/span><\/li>\n1<\/span> lb<\/span> gluten-free ground breakfast sausage<\/span>, Johnsonville recommended, see notes<\/span><\/li>\n6<\/span> slices<\/span> cheddar cheese<\/span><\/li>\n<\/ul>\n<\/div>\n\n
For the eggs:<\/h4>\n\n8<\/span> large eggs<\/span><\/li>\n1\/4<\/span> cup<\/span> milk<\/span>, any kind<\/span><\/li>\n1<\/span> teaspoon<\/span> salt<\/span><\/li>\n1\/2<\/span> teaspoon<\/span> pepper<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n
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For the eggs: <\/h4>\n\n\nFill 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 8\u00d78\u201d baking dish very well with nonstick spray then set aside.<\/span><\/p>\n<\/li>\n\nTo 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.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\n
For the English muffins: <\/h4>\n\n\nCarefully 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.<\/span><\/p>\n<\/li>\n\nSlice 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.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\n
For the Breakfast Sausage: <\/h4>\n\n\nDivide 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.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\n
To Assemble: <\/h4>\n\n\nPlace 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.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\n
TO REHEAT:<\/h4>\n\n\nFor the best results, thaw frozen breakfast sandwiches in the refrigerator before reheating.<\/strong><\/span><\/p>\n<\/li>\n\nTo reheat in the microwave from refrigerated (RECOMMENDED):<\/strong> Remove the foil then place a thawed\/refrigerated breakfast sandwich on a plate and cover with a paper towel. Microwave for 30 seconds then flip and microwave for 30-60 more seconds or until warmed through. Slice the sandwich in half and slightly separate the halves before microwaving for the best results. <\/span><\/p>\n<\/li>\n\nTo reheat in the oven from refrigerated:<\/strong> Place a foil-wrapped breakfast sandwich directly onto the oven rack then bake for 20-25 minutes at 350 degrees, or until heated through.<\/span><\/p>\n<\/li>\n\nTo reheat in the oven from frozen: <\/strong>Place a foil-wrapped breakfast sandwich directly onto the oven rack then bake for 50-55 minutes at 350 degrees, or until heated through.<\/span><\/p>\n<\/li>\n\nTo reheat in the microwave from frozen: <\/strong>not recommended.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n
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\nUse cooked then cooled bacon or Canadian bacon instead of breakfast sausage.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n
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Serving: <\/span>1<\/span>g<\/span><\/span>, <\/span>Calories: <\/span>423<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>28<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>23<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>24<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>9<\/span>g<\/span><\/span>, <\/span>Polyunsaturated Fat: <\/span>3<\/span>g<\/span><\/span>, <\/span>Monounsaturated Fat: <\/span>9<\/span>g<\/span><\/span>, <\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>267<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>1121<\/span>mg<\/span><\/span>, <\/span>Potassium: <\/span>292<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>1<\/span>g<\/span><\/span>, <\/span>Vitamin A: <\/span>536<\/span>IU<\/span><\/span>, <\/span>
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