Gluten-Free Scrambled Egg Sandwich
Start your day with this satisfying and wholesome Gluten-Free Scrambled Egg Sandwich, a perfect breakfast option for those with dietary restrictions or anyone seeking a tasty, nutritious meal. Featuring soft and creamy scrambled eggs seasoned with milk, salt, and pepper, and melted cheddar cheese for an indulgent touch, this recipe pairs effortlessly with toasted gluten-free bread to provide a hearty yet light base. Layered with fresh lettuce, juicy tomato slices, and a dollop of gluten-free mayonnaise, it’s a balance of flavors and textures that’s both delicious and gluten-free. Ready in just 15 minutes, this easy recipe is ideal for busy mornings or brunch gatherings, offering a protein-packed, customizable favorite.
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Recipe Information
Ingredients
- 2 slices gluten-free bread slices
- 2 large eggs
- 2 tablespoons milk
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon butter
- 0.25 cup cheddar cheese, shredded
- 0.5 tomato, sliced
- 2 leaves lettuce leaves
- 1 tablespoon gluten-free mayonnaise
Instructions
Start by preparing the gluten-free bread. Toast the slices according to your preference, either in a toaster or on a skillet for a crisp texture.
In a small bowl, crack the eggs and add the milk, salt, and black pepper. Whisk them together until well combined.
Heat a non-stick skillet over medium heat and add the butter. Allow it to melt and coat the skillet evenly.
Pour the egg mixture into the skillet. Let it sit undisturbed for a few moments until it sets around the edges.
Using a spatula, gently stir the eggs from the edge towards the center, forming soft curds. Continue cooking the eggs until they are just set but still soft and slightly runny.
Remove the skillet from the heat and sprinkle the shredded cheddar cheese over the eggs. Stir again to allow the cheese to melt.
Spread the gluten-free mayonnaise on one side of each toasted bread slice.
Place the lettuce leaves on one slice, top with the scrambled eggs and cheese mixture, and layer the tomato slices over the eggs.
Cover with the second slice of bread, mayonnaise side down, to form a sandwich.
Cut the sandwich in half and serve immediately to enjoy this delicious, gluten-free breakfast option.
Nutrition Facts
Calories |
677 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.8 g | 59% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 442 mg | 147% | |
| Sodium | 1486 mg | 65% | |
| Total Carbohydrate | 47.0 g | 17% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 6.9 g | ||
| Protein | 24.8 g | 50% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 347 mg | 27% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 422 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
