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Gluten-Free Breakfast Sandwich
https://www.celiac.com/articles/23713/1/Gluten-Free-Breakfast-Sandwich/Page1.html
Melissa Reed

Melissa Bess Reed has been living gluten-free after diagnosed with celiac disease in 1998, and Hashimoto Thyroiditis in 2012. Both autoimmune disorders require a gluten-free diet. Melissa is a Chef in California where the farm to table is popular cuisine. She has professional membership in ACF Chefs. She is a Certified Medical Assistant via an Associate of Science Degree. She graduated top of her class Alpha Beta Kappa, enjoys volunteering and is an advocate for awareness. Melissa has a Harvard Medical School CME Certification for Celiac Disease Gluten-Free Diet Education and a current TAMU Certification for Celiac Disease. Holds a Great Kitchens NFCA Gluten-Free FOH Training Certificate. Gluten-free cookbook author, food blogger and recipe developer. Owns a Gluten-free business.
PHOTO CREDIT: Kelly Segre

 
By Melissa Reed
Published on 07/22/2014
 

For years, I have dreamt about how nice it would be to have a tasty breakfast sandwich again that was on a gluten-Free English muffin, I really have missed those after 15 years. I found Udi’s Gluten-Free English Muffins in my local store recently! Before, I have just used gluten-free toasted bread to replace.


Celiac.com 07/22/2014 - For years, I have dreamed about how nice it would be to have a tasty breakfast sandwich again that was on a gluten-Free English muffin, I really have missed those after 15 years. I found Udi’s Gluten-Free English Muffins in my local store recently! Before, I have just used gluten-free toasted bread to replace.

To make the Gluten-Free Breakfast Sandwich:

Photo: CC--yoppyIngredients:

  • Free Range Egg
  • Gluten-Free Canadian Bacon, Gluten Free Ham or Bacon
  • Cheese
  • Gluten Free Mayonnaise
  • Udi’s Gluten-Free English Muffins
  • Hot Sauce, optional

Directions:

  1. Toast your gluten-free English muffin halves or gluten-free bread of choice while heating pan to cook your egg.
  2. Cook your free range egg to your taste. I fried my egg on both sides until yolk was firm, with a bit of melted butter.
  3. Heat the gluten-free Canadian bacon or your selected gluten-free meat thoroughly, in same pan cooked the free range egg in. Turn off heat.
  4. Construct Sandwich: Spread gluten-free Mayonnaise on one side of each piece of toasted gluten-free English muffin or bread. Put a slice of cheese on one half of prepared English muffin or bread.
  5. Place the heated egg and meat on top of the cheese. I put a dash of hot sauce on top of my egg and meat, optional. Put the other half of gluten-free English muffin or bread on top. *I put the sandwich into the pan, cover and heat on low just until cheese melts. Enjoy warm!