For an easy, make-ahead breakfast everyone will enjoy, try a gluten free breakfast sandwich with egg and cheese. These satisfying sandwiches pair fluffy scrambled egg, melty cheese, and your choice of plant-based or traditional breakfast protein between a tender homemade gluten-free roll. They’re simple to assemble, customizable to taste, and great to prepare ahead for busy mornings.
Some meals become family favorites because they’re easy to make and please everyone’s palate. For our household, breakfast—whether in the morning or at dinner—fits that description. From scrambled eggs and hash browns to bacon and sausage, breakfast ingredients are always welcome at any meal, and these sandwiches bring all that goodness together in a convenient handheld form.
Table of Contents
This gluten free breakfast idea turns classic breakfast flavors into a portable sandwich. When mornings are hectic, warm a pre-made sandwich and go. The key to these sandwiches is a large, cheesy gluten-free bun that stands up to the fillings and is delicious on its own, making these sandwiches feel special and satisfying.
Why you’ll love these sandwiches:
- Makes six generous buns and can be doubled to feed a crowd.
- Buns come together quickly—about 30 minutes from start to finish.
- Sandwiches freeze and reheat well for fast weekday breakfasts.
- Fully customizable to fit dietary needs and taste preferences.
Ingredients & Substitutions in This Healthier Breakfast Sandwich
- Almond flour – The recipe is tested with almond flour; if you need an alternative, oat flour is a common swap but results may vary.
- Salt – Reduce or omit for a low-sodium diet.
- Baking powder – Needed for rise and texture.
- Eggs – Use large eggs; liquid egg substitutes can work but may change texture.
- Dairy-free sour cream – Regular sour cream or buttermilk can be substituted if dairy is acceptable.
- Vegan butter – Regular butter or coconut oil can be used instead.
- Dairy-free shredded cheddar – Regular cheddar, reduced-fat cheddar, or mozzarella are fine alternatives.
- Sandwich fillings – Scrambled or fried eggs, cheese, and your preferred protein such as turkey bacon, sausage, ham, or plant-based options.
Exact measurements and the full method are included in the recipe card below.
Note About Breakfast Sandwich Fillings
Fill the sandwiches with whatever you enjoy—egg whites or whole eggs, turkey bacon, sausage, ham, cheese varieties, vegetables like spinach or tomato, and creamy avocado all make excellent additions.
Gluten Free Breakfast Sandwiches Step by Step
Step 1: In a large bowl, combine the almond flour, salt, and baking powder. Mix thoroughly so the leavening is evenly distributed.
Step 2: In a separate bowl, whisk or mix the eggs, sour cream, and melted butter until smooth and well combined.
Step 3: Pour the wet mixture into the dry ingredients and stir until just combined—do not overmix.
Step 4: Fold in the shredded cheese, then let the batter rest briefly while the oven heats.
Step 5: Preheat the oven to 400°F and grease a 6-cup oversized muffin tin or line the bottoms with parchment.
Step 6: Divide the batter evenly among the six cups (about 1/3 cup per cup) and bake at 400°F for 14–17 minutes, until the tops are golden brown.
Step 7: Allow the buns to cool slightly on a rack while you prepare the sandwich fillings.
Step 8: Scramble or fry the eggs over medium heat until cooked to your preference.
Step 9: Cook your chosen breakfast protein (bacon, sausage, or a plant-based alternative) while the eggs finish.
Step 10: Slice each bun in half horizontally and assemble the sandwiches with eggs, cheese, and protein.
Step 11: To store, wrap sandwiches individually and freeze. Defrost in the microwave when ready to eat for a fast, warm breakfast.
Pro Tips for Making These Sandwiches
1. Use a Jumbo Muffin Pan
A 6-cup oversized muffin pan produces the best-sized buns for sandwiches. Regular muffin pans tend to make buns that are too small.
2. Prepare Fillings While the Buns Cool
While the buns cool, scramble the eggs, cook the protein, and chop any vegetables—by the time the buns are ready, fillings will be hot and ready to assemble.
3. Customize your Favorite Toppings
Make these sandwiches your own: use whole eggs or egg whites, add veggies, swap proteins, or try avocado and different cheeses for variety.
4. Make Ahead and Freeze the Sandwiches
These sandwiches are ideal for making in batches and freezing. Wrapped tightly, they’re a reliable grab-and-go breakfast.
5. Reheating the Sandwiches
After cooling, wrap sandwiches in plastic wrap or foil. Store in the refrigerator for 3–4 days or freeze for longer. Microwave briefly to defrost and warm before serving.
Gluten Free Breakfast Sandwich FAQs
Wrap sandwiches individually in plastic wrap or foil and refrigerate for up to 3–4 days, or freeze for longer storage. Reheat in the microwave for 30 seconds to 2 minutes depending on whether they’re refrigerated or frozen.
Yes. Freeze wrapped sandwiches, then defrost in the microwave for about 2 minutes or until heated through.
Oat flour is a commonly used alternative with a similar fiber profile, though results may differ—adjustments may be needed for texture and moisture.
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The Best Gluten-Free Breakfast Sandwiches with Egg & Cheese
Ingredients
Bread
- 145 grams almond flour about 1 1/2 cups
- ¼ teaspoon salt
- 1 Tablespoon baking powder
- 2 eggs
- ⅓ cup vegan sour cream
- 4 Tablespoons vegan butter melted
- ⅓ cup vegan shredded cheddar cheese
Instructions
- In a large bowl, combine the almond flour, salt, and baking powder. Mix until well combined.
- In a small bowl, add the eggs, sour cream, and melted butter. Mix until completely combined.
- Pour the wet ingredients into the dry mixture and stir just until blended.
- Fold in the cheese and let the batter rest while the oven preheats.
- Heat oven to 400°F. Prepare a 6-cup oversized muffin pan by spraying each cup with non-stick cooking spray.
- Divide batter evenly, about 1/3 cup, into the six muffin cups.
- Bake for 17 minutes or until golden brown. Let cool slightly.
Assemble the sandwiches
- Scramble the eggs.
- Prepare the protein of your choice.
- Slice each bun in half.
- Layer the eggs and meat on the bottom bun and top with the bun top.
Notes
- Use room temperature eggs for best results.
- The recipe used a dairy-free sour cream; regular sour cream or buttermilk can be used if preferred.
- These sandwiches freeze well—wrap them tightly and thaw before reheating.
- Gluten-free English muffins can be substituted if you prefer a different bread option.
Nutrition
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Carbohydrates: 7g
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Protein: 9g
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Fat: 27g