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

2 eggs
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: