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These easy gluten-free breakfast sandwiches are the perfect make ahead-of-time, on-the-go breakfasts the whole family will love.
Want a delicious gluten-free breakfast that can be eaten at home or on the go for busy mornings? Then you need to make a batch of these gluten-free breakfast sandwiches.
These gluten-free sandwiches are actually the brainchild of my not always gluten-free husband. He likes to grab breakfast at the gas station near our house on busy mornings. He will usually grab a breakfast burrito or one of their English muffin sandwiches. Then one day, he saw a breakfast sandwich made with pancakes, and he just about lost his mind.
Needless to say, I heard all about this sandwich that he thought was genius, and I knew I had to make it gluten-free. That is how I started making these pancakewiches, as he calls them. Or I say, the most delicious gluten-free breakfast sandwiches there are.
Jump to:
Are breakfast sandwiches gluten-free?
A few companies make gluten-free breakfast sandwiches these days, but most are really small and come in minimal quantities. When you are trying to get breakfast ready for the family for a week, that doesn't last long, and it gets expensive really fast.
That's why I like to make my own gluten-free breakfast sandwiches. Trust me, they are super easy to do, and you'll have a quick gluten-free breakfast ready in no time for busy mornings.
Ingredients.
To make gluten-free breakfast sandwiches, you just need a few ingredients and a little prep.
- Gluten-free Pancakes - You can use whatever recipe you prefer.
- Eggs
- Bacon, Sausage, Ham - You can use your favorite gluten-free breakfast meat or do a combination.
- Cheese - My husband loves these breakfast sandwiches with a slice of melty cheese, but you can leave it off if you want these for a gluten-free, dairy-free breakfast.
- Syrup (optional) - My kids love to dunk these gluten-free breakfast sandwiches in syrup when they eat them at home. But they are still totally delicious without that.
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Gluten-free breakfast meats.
Just like most breakfast places, you can usually pick between a few different meat options. I've made these with bacon, Canadian bacon (I use Applegate brand), and even breakfast sausage. For breakfast sausage, I'll either make my own gluten-free breakfast sausage, or I'll cheat and use Jimmy dean. Yes, Jimmy Dean's breakfast sausage is labeled gluten-free.
Always double check your packaging to ensure the breakfast meat you use is gluten-free.
Use what you like. All of them are entirely delicious! My husband prefers them with breakfast sausage, so that's usually what I make them with.
Tips and tricks.
To make the assembly easier, I like to do a few things. I mean, who wants to shape several breakfast sandwiches by hand?
Baking the eggs: I like to make my eggs as if I am going to make some of my easy omelets,
- Whisk the eggs, milk, and spices together in a bowl.
- Pour the eggs into a greased and lined baking dish.
- Bake the eggs in a 375-degree oven. The eggs usually take about 15 minutes or so just until the eggs are set.
- Then I will slice the eggs into nine squares that fit easily onto the gluten-free breakfast sandwich.
Breakfast Sausage: Just like with the eggs, I will do the same with breakfast sausage.
- I will mix a batch of the meat, place it between two parchment papers, and roll it into a large rectangle.
- Place the flat sausage onto a baking sheet, and remove the top layer of parchment.
- Bake the sausage in a 375-degree oven for about 20 minutes or until the sausage is cooked through.
I have noticed that the shape shrinks slightly, so I always go it somewhat bigger than I think I want. Then just like the eggs, I will cut them up, and they are ready to assemble.
Bacon: I prefer to cook my bacon in the oven, but you can easily cook it however you choose.
How to make gluten-free breakfast sandwiches.
- Prepare all your ingredients.
- Take one pancake and place it on a plate.
- Place a piece of egg on top of one pancake.
- Top the eggs with your meat of choice.
- Add the cheese on top of the meat.
- Put another pancake on top to complete the sandwich.
- Dip it in syrup or a sweet addition if desired, and enjoy!
Make ahead and storing.
I usually make a few batches of these and store them in the freezer for a quick breakfast on busy mornings.
To Make Ahead of Time:
- Assemble the gluten-free sandwich.
- Wrap it in parchment paper.
- Place the assembled breakfast sandwiches into a Ziploc bag or freezer-safe container.
- Store these gluten-free breakfast sandwiches in the fridge for 3-5 days, or store them in the freezer for up to 3 months.
When you are ready to eat them:
- Remove the sandwich from the freezer and leave it in the parchment paper.
- Place the breakfast sandwich on a plate and microwave it in 30-second increments until the desired temperature is reached.
- I usually warm them for about a minute and a half in our microwave, straight out of the freezer.
- You can also let them defrost in the fridge overnight. If you are cooking them not from frozen, they usually only take 30-45 seconds to warm up.
Don't let the name breakfast sandwich fool you; I will often find my kids eating one for an afternoon snack, haha. Thankfully it is super easy to make a double or triple batch to have more on hand for when their cravings hit.
More gluten-free breakfast inspiration.
📖 Recipe
Easy Gluten-free Breakfast Sandwiches
Ingredients
- 1 Batch Pancakes cooked
- Meat of Choice Breakfast Sausage, Bacon, Canadian Bacon, ect.
- 6-8 Eggs Cooked the way you want them.
- 8 Slices Cheddar Cheese
- Maple Syrup optonal for dipping
Instructions
- Prepare your meat of choice and eggs, let them cool, and slice as desired.Meat of Choice, 6-8 Eggs
- While the meat and eggs cook, prepare your pancakes.1 Batch Pancakes
- Arrange your desired ingredients into an assembly line.1 Batch Pancakes, Meat of Choice, 6-8 Eggs, 8 Slices Cheddar Cheese
- Take one pancake and place it on a plate.
- Place a piece of egg on top of one pancake.
- Top the eggs with your meat of choice.
- Add the cheese on top of the meat.
- Put another pancake on top to complete the sandwich.
- Dip it in syrup or a sweet addition if desired, and enjoy or store it for later.Maple Syrup
Notes
- Whisk the eggs, milk, and spices together in a bowl.
- Pour the eggs into a greased and lined baking dish.
- Bake the eggs in a 375-degree oven. The eggs usually take about 15 minutes or so just until the eggs are set.
- Then I will slice the eggs into nine squares that fit easily onto the gluten-free breakfast sandwich.
- I will mix a batch of the meat, place it between two parchment papers and roll it into a large rectangle.
- Place the flat sausage onto a baking sheet, and remove the top layer of parchment.
- Bake the sausage in a 375-degree oven for about 20 minutes or until the sausage is cooked through.
- Assemble the gluten-free sandwich.
- Wrap it in parchment paper.
- Place the assembled breakfast sandwiches into a Ziploc bag or freezer-safe container.
- Store these gluten-free breakfast sandwiches in the fridge for 3-5 days, or store them in the freezer for up to 3 months.
- Remove the sandwich from the freezer and leave it in the parchment paper.
- Place the breakfast sandwich on a plate and microwave it in 30-second increments until the desired temperature is reached.
- I usually do them for about a minute and a half in our microwave, straight out of the freezer.
- You can also let them defrost in the fridge overnight. If you are cooking them not from frozen they usually only take 30-45 seconds to warm up.
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