Gluten Free Freezer Friendly Breakfast Sandwiches

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These freezer friendly breakfast sandwiches are an excellent meal prep option for the week ahead. Gluten free English muffins loaded with protein rich eggs, bacon and sausage guaranteed to satisfy and fill you up.

With 3 kids and running a business, I love to have breakfast already to go in the mornings. These Bacon, Egg and Cheese Muffins and these Sausage and Veggie Egg Cups are a family favorite and now these Gluten Free Freezer Friendly Breakfast Sandwiches have become the latest craze.

These are the ultimate grab and go gluten free breakfast sandwich recipe. If you have 30 minutes to spend on Sunday afternoon to prep, you can be sure to have breakfast all week.

This recipe doubles and triples nicely along with freezing well for up to 3 months. I use Food for Life's Gluten Free English Muffins. You could also use gluten free bagels. With two types of meat plus eggs these sandwiches have ample protein that is sure to fill you up.

If you are looking for more great gluten free breakfast options that are meal prep friendly, check out this Bacon and Sausage Frittata, this Grain Free Breakfast Tacos and this Slow Cooker Breakfast Casserole.

WHY YOU'LL LOVE MAKING THESE FREEZER FRIENDLY BREAKFAST SANDWICHES

• Grab and Go Breakfast: Who doesn't like to already have a healthy breakfast that they can just pick up on the way out the door?

• Meal Prep Friendly: These freezer friendly breakfast sandwiches are perfect for weekly meal prep and can easily be assembled on Sunday evening before the work week.

• Protein Rich: Eggs, two types of meat and cheese provide such a protein rich meal. This breakfast sandwich contains 18 grams of protein.

• Easily doubled recipe: This recipe can simply be doubled or tripled for a crowd, event or just too have several in your freezer to have when busy.

INGREDIENTS + NOTES

• English muffins: I am using Food for Life gluten free english muffins. Canyon Bakehouse and Glutino. You could also use your favorite gluten free bagel but whichever you decide to do make sure to use a sturdy bread.

• Eggs: A perfect source of protein. We will use 6 large eggs but feel free to use more if you want a protein boost.

• Bacon: We will use 6 slices and cut in half using 1 whole one per sandwich. I am frying the bacon but you can also bake in the oven.

• Sausage: You can use pre-made gluten free sausage patties or make your own patties using a tube of breakfast sausage.

• Cheese: I'm using real slice cheddar cheese but feel free to use any type that melts well.

• Salt + Pepper: To taste.

Scroll down to the recipe card to see quantities used.

HOW TO MAKE GLUTEN FREE BREAKFAST SANDWICHES

Step 1: Cook the bacon and sausage

In a skillet over medium heat, cook the bacon until crispy. Remove any excess grease and set bacon aside. Using the same skillet, cook the sausage patties. Remove any excess grease. Set aside.

Step 2: Cook the eggs

Spray a non-stick pan and place up to 4 egg rings over medium heat. Crack an egg into each circle and season as needed. Cook until the whites are set. If you prefer a firmer yolk, flip eggs and cook an additional 1-2 minutes. Do this for as many eggs as you will need.

Step 3: Assemble the sandwiches

Open the English muffin and place a slice of cheese on one half of the muffin. Top each sandwich with an egg, 2 pieces of bacon and sausage patty. Cover with top of English muffin.

Step 4: Wrap and freeze

Wrap in plastic wrap or foil and place in a freezer safe bag or airtight container. You can also store them in the refrigerator for up to 3 days if enjoying soon.

VARIATIONS

Here are a few ways to customize these sandwiches:

• Needing to make dairy free? The only dairy based ingredient in this recipe is the cheese so use your favorite dairy free cheese.

• Toppings for sandwich. There are so many different toppings for this sandwich. Think sliced tomatoes, mushrooms, red onion slices, avocado slices, spinach or guacamole. These should be added when ready to enjoy. Do not freeze the sandwiches with toppings.

• Add a sauce. Drizzle ketchup, hot sauce, buffalo sauce or this Creamy Avocado Cilantro Lime Dressing.

• Add seasonings. Season your eggs with a little basil or thyme. To make them spicy, sprinkle in some cayenne pepper, paprika or chili powder.

• Change the cheese. I am using sliced Gouda but you can easily swap out for cheddar, Pepper Jack or Monterey Jack.

• Switch up the protein. In place of sausage patties, you can use ham or turkey slices. You can also use turkey bacon for a leaner sandwich.

EMILY'S TIPS

• Use thawed English muffins. I include this tip because we keep ours in the freezer so you will want to make sure the ones you are using are fresh when assembling, then freeze.

• Egg rings. These rings are handy and convenient to use for single serving eggs but you can cook an egg one at a time if you don't have them available.

• Feel free to cook bacon in the oven. My How to Cook the Best Oven Baked Bacon will show you how to easily do this.

• Use real cheese. The slice cheese in wrappers is made with artificial ingredients and therefore, won't melt well. Use cheese that's labeled real cheese.

• Wrap individually to freeze. Wrap each sandwich with plastic wrap or foil then place in freezer friendly container or bag.

SERVING SUGGESTIONS

These sandwiches are great for grab and go in the mornings. You can grab a ready made Lean Green Protein Smoothie or a Healthy Strawberry Peach Smoothie to go along with the sandwich.

Breakfast sandwiches pair so well with a small fruit salad or this Healthy Mixed Berry Parfait. For a more hearty breakfast, you might like to add in this Farmer's Breakfast Hash or this Healthy Blueberry Oatmeal Bake for a very filling meal.

Lastly, these sandwiches make a great addition to a Breakfast Charcuterie Board if you might be hosting an event or for a holiday gathering.

STORAGE + REHEATING

To refrigerate: Wrap individual sandwiches in plastic wrap and place in an airtight container. Refrigerate for up to 3 days before enjoying.

To freeze: Freeze individual sandwiches by wrapping each in either plastic wrap or foil. Place wrapped sandwiches in a resealable freezer bag or airtight container. I'd advise labeling them with the current date. They freeze well for up to 3 months.

To reheat: Remove the plastic wrap or foil. Wrap sandwich in a damp paper towel and microwave for 1-2 minutes or until warmed. If using an oven or toaster oven, reheat at 350 degrees F for 10-15 minutes.

FAQ'S

Can I double this recipe from 6 to 12 sandwiches?

Yes! Just double the ingredient listed. These are great for meal prep and can easily be doubled or tripled since they freeze so well.

What is the best bread to use for these breakfast sandwiches?

I'd recommend a sturdy bread like gluten free English muffins or gluten free bagels to withstand the freezing without getting soggy.

Can I freeze breakfast sandwiches with sauce and condiments?

No! It is best to skip the sauces and condiments when freezing. These will make the sandwiches soggy. Wait until you are ready to eat before applying them.

How can I avoid freezer burn on the sandwiches?

Make sure the sandwiches are fully cooled before wrapping. Use freezer friendly airtight containers and bags while removing all air before sealing.

I hope you give these Gluten Free Freezer Friendly Breakfast Sandwiches a try! If you do give this recipe a try, please let me know!

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