This gluten-free breakfast sandwich has traditional breakfast ingredients of eggs and Canadian bacon on a gluten-free English Muffin. Add a maple dijonnaise to give it a sweet and tangy kick. It can easily be made ahead and frozen for an quick, grab and go breakfast.
Be sure to check out more of my gluten-free breakfast recipes including my gluten-free breakfast sandwich with feta and pesto and my sweet and salty bacon, cheddar and jam breakfast sandwich.
The Best Gluten-Free English Muffins
If you’re making a sandwich the bread is pretty important and breakfast sandwiches often use English muffins. Choosing the right bread when you’re gluten-free is no simple task. To be honest there are a lot of terrible gluten-free breads out there and they are EXPENSIVE. Too crumbly, too dry, as heavy as a brick – you know what I mean if you live gluten-free.
So I took the time to test out 5 different store bought ones – this was as many gluten-free English muffin brands as I could find. Canyon Bakehouse makes gluten-free English muffins but I was unable to find them at the time of testing.
- All are certified gluten-free except for Food for Life.
- The Glutino and Udi’s muffins contain dairy and egg.
- Trader Joe’s contains egg whites but is dairy-free.
- Katz Gluten-Free are egg and dairy-free.
- Food for Life are vegan and free of soy and corn.
- I used a fork to split all of them except for the Trader Joe’s one which was already cut.
English Muffin Taste Test Results
Glutino – I like so many of Glutino’s products but this one is disappointing and barely resembles an English muffin. It would be better if they called it a “breakfast muffin.” The very long ingredient list starts with water, corn starch and tapioca starch. It also contains milk powder. The muffin is VERY dry and crumbly before toasting – it almost turned to bread crumbs when I was fork splitting it. It is better when toasted up, but still, not an English muffin!
Udi’s – Almost identical ingredients to Glutino’s as well as the taste and texture. Unfortunately, it doesn’t even toast well.
Trader Joe’s – Again it does not resemble an English muffin in any way and has a long list of ingredients. But it is rice flour based and also contains chick pea flour. It is pleasant to eat, and even though it looks a lot like the Glutino, it is more moist and holds together nicely. I recommend this one but just don’t expect it to be much like an English muffin.
Food for Life – This one resembles an English muffin more than the rest. It is mostly rice flour based and has a better looking, shorter and more nutritious ingredient list than the others. When split open, it has some big air pockets like you would expect. It’s a little crumbly and slightly more dense, but toasts nicely and is the closest to an English muffin of all the ones tested. The only downside is that it is not certified gluten-free and is manufactured in the same facility as wheat products.
Katz Gluten-Free were the winner for me. Although they don’t look much like an English muffin, they are soft and airy on the inside (with “nooks and crannies”) like you would expect. They split nicely with a fork and held up well to the last bite of the sandwich. It is the only one that was edible before being toasted. The one downside is that it is difficult to get the inside to toast brown without overdoing the outside a tad.
At home we call this sandwich “The Kevin.” My husband has very strong opinions about food, and these ingredients are some of the few savory breakfast ingredients he will eat – no cheese, no fancy veggies. I welcome you to add cheese if you prefer. A slice of swiss would be perfect.
Eggs – The eggs are cooked somewhere between an omelet and scrambled eggs. This way, they stay in the sandwich with out making a mess.
Green Onion is my favorite onion in eggs, It needs very little cooking and adds a fresh element to this sandwich without being overpowering.
Maple Dijonnaise adds a slightly sweet kick to this sandwich. Mayo, Dijon or spicy mustard and maple syrup are all you need to mix up this sauce. Agave or honey can be used an place of the maple syrup,
Canadian bacon is the simplest way to get meat on a breakfast sandwich. It’s pre-cooked and you can heat it in the skillet for a couple of minutes before cooking the eggs. I highly recommend an uncured, nitrite-free one. Niman Ranch is an excellent choice.
Gluten-Free Breakfast Sandwich with Egg and Canadian Bacon
- ¼ c mayonnaise
- 1 Tbsp Dijon or spicy brown mustard
- 1 Tbsp maple syrup
- 3 stalks green onion
- 4 English muffins see above for brand recommendations
- 4 slices Canadian bacon
- 1 Tbsp unsalted butter
- 6 large eggs
- ¼ tsp salt
- Preheat the oven to 375° This will allow you to toast all the English muffins at once.
- In a small bowl, stir the mayo, mustard and maple syrup together until smooth.
- Finely chop the green onion.
- In a medium sized mixing bowl beat the eggs and salt with a wire whisk until smooth.
- Heat a 10-12 inch skillet over medium-high heat for 1 minute.
- While cooking the Canadian bacon and eggs in the next steps, toast the English muffins in the oven. Place them directly on the rack and bake 2-3 minutes per side.
- Add the Canadian bacon and cook 1-2 minutes per side. Remove from the pan and place on a plate covered with a towel to keep warm.
- Wipe the pan clean wit a damp paper towel. Place it back over medium-high heat. Add 1 Tbsp butter to the pan and swirl to coat the bottom and side of the pan.
- Pour the beaten eggs into the pan and sprinkle the green onions on top.
- Use a rubber spatula to pull the set edges to the middle and allow the liquid to move to the edges of the pan.
- Continue this technique until most of the liquid is set (this will create fluffy eggs). Then gently flip to cook the top – it does not need to stay in one piece.
- Cook another 10-15 seconds or until cooked to your preference. If you plan to freeze the sandwich, you can undercook the eggs just a little. Remove from the heat.
- Slather the dijonnaise on both sides of the English muffin, if eating immediately. If you plan to freeze them leave off the dijonnaise until the sandwich is reheated and ready to eat.
- Divide the scrambled eggs evenly among 4 halves of the muffins, top with Canadian bacon and 2nd half of the muffin.
- To freeze – Cool the sandwiches. Wrap each sandwich snugly in plastic, then in foil to prevent freezer burn. Defrost in the refrigerator overnight, then reheat in the oven or toaster oven. Microwaving NOT recommended as it will make the eggs rubbery.
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