"Egg-wich" Breakfast Sandwich

This breakfast egg sandwich is loaded with flavor. Gluten free and using the eggs as the "bread," it's a healthy alternative to the traditional, and fun for kids too!

This breakfast egg sandwich recipe is brought to you by my true love of the McDonald's EggMcMuffin egg sandwich.

I know...gross, right? But I do. I love them. I don't eat them anymore, because I don't eat McDonalds (for both health reasons and for principle reasons - factory farmed meat and all), but ever since I was younger it's been one of my favorite breakfasts.

I remember in high school, I used to go and get both an Egg McMuffin and  cinnamon roll for breakfast. Talk about America's food problem! I was a walking example. Also proof now that people can change!

Tools Needed to Make A Breakfast Egg Sandwich

When I first started making these, I was using mason jar rings to contain the eggs in the pan. It worked, but it wasn't ideal. You had to grease them up a LOT, and even then because there were so many nooks and crannies it was difficult to get the eggs out.

The end result was usually messy and not ideal for a breakfast egg sandwich. I have since upgraded from greased mason jar rings to these egg rings I purchased on Amazon.

Definitely a worthwhile investment. I put a bit of coconut oil on the inside just to grease up the silicone, but a quick run of the knife around the edge and they come right out.

How To Cook a Breakfast Egg Sandwich

You'll want to make sure the pan is fairly hot, as you want the eggs to crisp up on the bottom - this will be the outside of the sandwich. Make sure the pan has a good coating of a healthy fat as well, to ensure they don't stick!

Add a bit of the same grease to the inside and the edges of your egg rings, then set them in the pan and crack an egg into each one.

This is the hard part - put a lid on the pan and DO NOT flip the eggs. You need to contain the heat and let the eggs cook through. If you don't let the yolk cook all the way through, it will dribble on you when you bite into it and the breakfast egg sandwich will fall apart. Nobody likes that.

Here's what the eggs will look like when they're done:

What Goes In a Breakfast Egg Sandwich

For this breakfast egg sandwich, you're going to use the eggs as the "bread" to hold everything together. I added bacon, roasted peppers, and some smashed avocado in mine, but you could include anything you like in yours.

Here are some other ideas: veggies, sausage patties, even a bit of cheese (gasp!) if you're more on the paleo-ish side of things, or not dairy free.

Other Gluten Free Recipes

I've been expanding my list of recipes where I use alternate forms of food to serve as "bread," "tacos" and more - these pork lettuce tacos, these fish tacos with the amazing paleo tortillas by Gourmet Cave, this quiche crust or this pizza crust, both made out of sweet potatoes, or my post of pizza "pasta" are just a few examples.

I love getting creative with vegetables and figuring out how I can use them as a substitute for the less healthy options out there.

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Recipe

Breakfast Egg Sandwich

Yield: 2 sandwiches

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

A bread free breakfast egg sandwich with all of the flavor and none of the guilt!

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Ingredients

• 1 teaspoon coconut oil
• 4 eggs
• 1 avocado
• 3 slices of sugar-free bacon
• ½ of a bell pepper (any color, I prefer red or yellow!)

Instructions

1. Preheat the oven to 425°. Cut the ½ bell pepper in ½ again, then place on a foil or parchment lined pan and place in the preheated oven.
2. Heat the bacon in a skillet over medium-high heat. Cook through, then remove to a paper towel to drain.
3. Coat the inside of the rings with coconut oil, then place in the skillet in the leftover bacon grease.
4. Crack an egg into each ring, then pierce each yolk and scramble the whites and yolks together just a bit.
5. While eggs are cooking, scoop out the avocado into a bowl and smash with the back of a fork.
6. Let the eggs cook until set and almost firm, then use the tines of the fork to loosen the rings, removing them and flipping the eggs, cooking for a few minutes more, until cooked through, then remove from the pan.
7. Take the bell pepper out of the oven, then stack your egg, bell pepper, a scoop of avocado and bacon. Top with the other egg.
8. Eggwich! 

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 437Total Fat: 33gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 389mgSodium: 440mgCarbohydrates: 18gNet Carbohydrates: 0gFiber: 7gSugar: 8gSugar Alcohols: 0gProtein: 21g

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