Having gluten free breakfast sandwiches prepped and ready to go in my freezer makes our busy mornings just a little bit easier. A perfectly flavored egg, placed on top of breakfast sausage patty, with a slice of melty cheese, between two pieces of toasted bread - all gluten free components create a delicious freezer-ready sandwich.
The key to no soggy breakfast sandwiches from the freezer is to freeze everything separately. Keeping the gluten free bread away from the egg until assembly keeps the moisture at bay. There will be liquid because frozen, reheated eggs will create moisture, but not assembling until ready to eat solves this issue.
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Why You'll Love This Recipe
- Cheaper than grocery store versions
- Customize to what you love
- Gluten Free and Low FODMAP
Featured Ingredients
- Eggs - Use cage-free, free-range, farm-fresh, or whatever is your favorite!
- Fully Cooked Bacon - Use leftover bacon or buy the fully cooked version for a shortcut.
- Green Onion Tops - Great onion flavor without the onion aftertaste.
- Butter - Butter makes everything better.
- Kosher Salt - Salt adds great flavor to eggs!
See the recipe card for the exact measurements and complete instructions. Selected ingredients are based on guidance on current serving sizes measured by the Monash University Food App and FODMAP Friendly App at the time of publishing. As always, follow your gut and modify as needed.
Step-By-Step Instructions
Crack a dozen eggs into a medium bowl. Whisk until fully combined, and you can no longer see the white and the yoke.
Spray the whoopie pie pan with cooking spray. Sprinkle each dwelling with some kosher salt.
Pour the beaten eggs into each dwelling on the pan until almost to the top. Do not overfill.
Next, chop up your bacon and green onion tops in a fine dice. Using kitchen shears is a great option to make this task quick, and you can do it right over the eggs in the pan to save yourself a step.
Bake in a 350 degree F oven for 15 minutes or until the eggs are fully cooked.
Tips and Tricks
Use a plastic knife to remove the cooked egg patties. This will prevent scratches on the nonstick metal pan.
Ingredient Swaps
- Egg Whites - Purchase a carton of pure egg whites or separate the yoke and egg whites yourself.
- Egg Beaters - Easiest option. Just open the carton and pour.
Breakfast Meat Options
- Homemade Gluten Free Breakfast Sausage Patties - Make your own in the same whoopie pie pan used for the egg patties. It is a perfect ratio of meat to egg!
- Canadian Bacon - It is a perfect size!
- Turkey Bacon - Flavor of bacon, without all the fat.
- Deli Ham - Thinly sliced deli ham layered on top of the egg patty.
- Cottage Bacon - A meatier bacon option that is a perfect size.
- Turkey Breakfast Sausage - Amazing flavor without the fat.
Bread Options
- Gluten Free English Muffin - I like the Glutino option or that one magical month when Aldi has gluten free English muffins in stock.
- Gluten Free Bagels - This is my favorite option. Canyon Bakehouse Gluten Free bagels are my favorite brand.
- Gluten Free Bread - Conveniently always smaller than normal bread, so it fits your egg patty perfectly.
- No Bread - Skip the bread completely, and use two egg patties to hold in your meat and cheese!
Cheese Options
- Cheddar Cheese - Classic cheese taste.
- Pepperjack Cheese - For a bit of spice with a great melting factor, especially if you go with the hot gluten free breakfast sausage.
- Swiss Cheese - Paired with turkey sausage or turkey bacon is a delicious option.
- Dairy-Free - Omit it entirely for a dairy-free option.
Additional Fresh Toppings
- Sliced Avocado - Add a healthy fat.
- Arugula or Baby Spinach - Add some additional greens to your breakfast.
- Sliced Bell Peppers - Add a bit of crunch to the breakfast sandwich.
Reader Love
"They came out perfectly!!"
- Megan
⭐⭐⭐⭐⭐
How to Freeze the Egg Patties
- Cool the egg patties completely. You do not want to have any warmth because that will cause moisture.
- Next, cut wax paper or parchment paper into small squares roughly the size of the container cover.
- Then place the egg patty, with the meat choice and a square of wax paper, in the freezer-friendly container. Repeat this until the container is full.
- These will last in the freezer for three months or in the refrigerator for 3-4 days.
How To Build The Sandwich
- Remove the egg patties and meat stacked container from the refrigerator or freezer.
- Heat up the egg and meat on a microwave-safe plate until heated all the way through.
- Next, take your bread choice and place it in the toaster or toaster oven.
- Grab your warmed-up egg and meat, and place it on the toasted gluten free bread.
- Add a slice of cheese, if you want, and any additional toppings.
- Eat it right away and enjoy all your hard work!
FAQs
You can use a muffin tin, but the egg patty will be thicker. Another option is a metal mason jar lid. Grease it well or the egg will stick to it. I would purchase the whoopie pie pan and use it to make the egg patties, gluten-free breakfast sausage, and for dessert, Twinkie cake. One pan, so many options!
The frozen egg patties will last up to three months in the freezer in a freezer-friendly container and up to 3-4 days in the refrigerator.
Meal Planning
If you are having a sleepover party or have a large family, serve all 12 egg patties immediately. Build the sandwiches right away and customize them to everyone's tastes.
If you need another meal-prep breakfast option, try frozen breakfast burritos! They are also gluten free and a convenient all-in-one breakfast option! Need something sweet? Add mini chocolate chip muffins to your savory breakfast meal prep.
Recipe
Gluten Free Breakfast Sandwiches
Equipment
- Whoopie Pie Pan
- Freezer Containers
Ingredients
- 12 large eggs
- 3 strips fully cooked bacon
- 3 tablespoons green onion tops
- 3 tablespoons butter salted
- kosher salt
Instructions
- Preheat the oven to 350 degrees F.
- In a medium bowl, crack all the eggs. Whisk until fully combined.
- Chop the bacon and green onion tops and place in a small bowl.
- Cut each tablespoon of butter into fourths. Giving you 12 small pieces of butter.
- Grease the whoopie pie pan with nonstick cooking spray. Sprinkle a pinch of Kosher salt into each spot.
- Pour the whisked eggs into each dwelling until almost the top. Each dwelling will hold one egg, so enough egg mixture fills all 12 spots equally.
- Sprinkle the chopped-up bacon and green onion tops on top of the eggs. Next add a piece of butter to each spot.
- Bake at 350 degrees F for 15 minutes or until eggs are fully cooked. The eggs will puff up during the cooking process but quickly deflate once removed from the oven.
- If serving right away, place the egg patty on your bread choice, along with meat and cheese if using. Wrap the entire sandwich in aluminum foil to keep it warm.
- If you are freezing, place the egg patty on a cooling rack and let it cool fully before placing it in a freezer-friendly container. Place a piece of wax or parchment paper between each egg patty for easy removal. Reheat the patty on a microwave-safe plate in the microwave until heated through.
Megan says
They came out perfectly!!
Venessa Mandelkow says
Enjoy your breakfast sandwiches!
-Venessa