Gluten-Free Breakfast Sandwiches

This meal prep friendly gluten free breakfast sandwich features a veggie egg bake on a toasted English muffin topped with avocado for a nourishing start to your day.

Imagine waking up to breakfast already made?

These nourishing gluten-free breakfast sandwiches are an ideal make-ahead solution for hectic mornings. In just 30 minutes, you can whip up a stash of these sandwiches, ensuring breakfast is sorted for the whole week!

The versatility of this recipe allows for customization with gluten-free English muffins, a protein-packed veggie and cheese egg bake, and optional additions like bacon, sausage, or veggie sausage. We love serving ours with mashed avocado and ketchup, but hummus and tomato are delicious too. You just need to make the egg bake, prepare the sandwiches, freeze them, and reheat one on busy mornings for a delicious and quick grab-and-go meal.

Ingredients you’ll need 

You only need 6 key ingredients to make this gluten-free breakfast sandwich recipe:

• Gluten free English muffins: or regular if not gluten-free. Either will work. You can even use bread or bagels if you prefer.
• Eggs: you’ll need 6 large eggs to make the veggie egg bake.
• Cottage cheese: This not only boosts the protein and makes the eggs more heartier. You can also use thick plain Greek yogurt if preferred
• Feta cheese: or preferred cheese. Parmesan or cheddar works well too.
• Veggies: We add baby spinach and red onion to pack in some nutrition. See below for more ideas.
• Avocado + ketchup: to serve with your sandwiches!

Complete list of ingredients and amounts is located on the recipe card below.

How to make gluten free breakfast sandwiches

Make egg bake: In a large bowl whisk together the eggs, cottage cheese, feta, spinach, onion, oregano, salt and pepper until combined.

Bake: Pour the egg mixture into the greased tray and bake for 18-20 minutes, or until the centre is set.

Slice up: Remove from oven and allow to cool then cut into 12 squares.

Assemble sandwich: Slice each english muffin in half then place in the toaster. Top the muffin with the egg, mashed avocado, tomato sauce and other half of the muffin. Enjoy!

Substitutions + tips

• Eggs: Use the freshest eggs you can, and preferably organic / free range. If you’d like, you can make them completely with egg whites as well.
• Cottage cheese: I use low fat cottage cheese, but you can use plain greek yogurt or even cream for more fluffy eggs.
• Vegetables: Spinach and onion are what I used but mushrooms, red bell peppers, kale or broccoli florets are great well. Try to avoid water-rich vegetables though, like tomatoes, since they release too much moisture.
• Meat: While I like to keep the eggs vegetarian, you can easily add sausage, bacon or ham on top to make it a more hearty breakfast. 
• Cheeses: I use feta cheese for creamy salty flavour, but you can use any type of shredded cheese you’d like.
• Bread: I used gluten free English muffin but bagels, croissants or sourdough work well. Just be sure to use gluten free if needed.

How to store

• To store: Slice up the veggie egg baked then transfer to an airtight container for up to3-4 days. Assemble your sandwiches as needed.
• To freeze: let the veggie egg bake cool completely, slice and wrap individually with cling wrap. Freeze for up to 3 months. When you’re ready to enjoy, thaw in the refrigerator overnight or reheat in the microwave for 60 – 90 seconds until warm.

Recipe FAQ

More breakfast recipes

Crispy Feta Fried Eggs

Healthy Almond Joy Baked Oatmeal

Miso Mushroom Fritters (Gluten-Free)

Kale & Mushroom Egg Bites

If you try this gluten-free breakfast sandwich recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

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