One of the things I missed most about being a Celiac is that fact that I couldn’t have fast food breakfasts anymore. Oh I tried making everything from Sausage Biscuits to Breakfast Burritos but they just didn’t taste right.
Well today I’m here to tell you that not only have I perfected fast food breakfasts, but I have cut quite a few of the calories also.
This tasty breakfast sandwich is much healthier than the fast food one and in my opinion, tastes better too. Using the microwave shortens the cooking time so your sandwich is ready to eat when you are. I hope you enjoy this recipe.
Gluten-Free Egg McMuffins
1 tsp skim milk
1/4 tsp salt
1/8 tsp pepper
2 slices of Canadian bacon
1 Gluten-Free English muffin, split and toasted
2 tbsp low fat shredded cheddar cheese
Whisk the eggs, milk, salt and pepper together well.
Spray 2 microwave safe custard cups with non stick cooking spray.
Pour the egg mixture into the 2 prepared cups.
Microwave the eggs on high for 20 seconds.
Stir and continue microwaving on high for 20 seconds or until the center of the eggs are almost set.
Place 1 slice of the bacon on one of the Gluten-Free English muffin pieces.
Top the bacon with the egg mixture.
Sprinkle the cheese evenly over the eggs.
Place on a microwave safe dish and microwave for 10 seconds or until the cheese has melted.
Let stand 1 minute before serving.
Makes 2 servings
You can find more of my recipes in my cookbook:
Where’s the ‘Gluten Free’ part of this recipe?
English Muffins are not GF. I’m confused.
DG, Please forgive me, I have been running on very little sleep lately, with my mother being in and out of the hospital, working a full time job, and still trying to keep my blog up to date.
The gluten-free part is the English muffins, I forgot to put the “gluten-free” part in front of the English muffin part. There are several different brands of gluten-free muffins out now.
Glutino, Udi’s, Food for Life, just to name a few.
Again, I’m sorry for the confusion.