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,

1. Whisk the eggs, milk, and spices together in a bowl.
2. Pour the eggs into a greased and lined baking dish.
3. Bake the eggs in a 375-degree oven. The eggs usually take about 15 minutes or so just until the eggs are set.
4. 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.

1. I will mix a batch of the meat, place it between two parchment papers and roll it into a large rectangle.
2. Place the flat sausage onto a baking sheet, and remove the top layer of parchment.
3. 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. To Make Ahead of Time:

1. Assemble the gluten-free sandwich.
2. Wrap it in parchment paper.
3. Place the assembled breakfast sandwiches into a Ziploc bag or freezer-safe container.
4. 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:

1. Remove the sandwich from the freezer and leave it in the parchment paper.
2. 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.