Easy Eats are blog posts that contain quick and easy recipes without a lot of blog! 🙂 If you’re busy or crave convenience like me, these recipes are for you! In a hurry? just scroll to the recipe at the bottom–You won’t hurt my feelings. 😉


This Gluten Free Big Breakfast Sandwich is a big hit at my house and it really HITS the SPOT. It’s a well-balanced one-handed meal that you can feel good about eating!

Make this Gluten Free Big Breakfast Sandwich with wholesome NestFresh Cage Free Eggs and you can’t go wrong; plus, I recently discovered Glutino Foods Gluten Free English Muffins! I love these moist and yummy muffins and don’t feel nearly as guilty eating them as I do a regular muffin!  You will often find them in the freezer section in your store. Now, I’m not on a gluten free diet, but these are ideal if you are or if you just want to mix things up a bit. One of these plus a couple other SIMPLE ingredients make for a perfect Gluten Free Big Breakfast Sandwich.  This is an easy recipe to make for 1, 2 or more!

Easy Eats - Big Breakfast Sandwich (Gluten Free)

Try this SIMPLE and FAST Gluten Free Breakfast Sandwich with egg, bacon, cheese and more! A well-balanced one-handed meal that you can feel good about eating!
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1
Recipe Creator Cindy Coe


Per sandwich

  • 1 Glutino gluten free English muffin
  • 1 egg We like NestFresh brown cage free eggs from Walmart
  • 2 T Oscar Mayer uncured bacon bits
  • 2-3 T shredded cheese we used Kraft 2% Sharp Cheddar
  • 2 tsp Carrington Farms liquid coconut oil for your pan
  • 1 slice tomato
  • 1-2 Hass avocados smashed and ready to spread on each muffin


  • large enough frying pan to give each of your eggs a little space
  • spatula


  1. Lightly toast your muffins
  2. While muffins are toasting: Slice tomato and Cut, scoop and smash avocado with a fork
  3. Spread one or both sides of muffin generously with smashed avocado
  4. Place oil in your frying pan and heat to medium heat - I usually wipe out any excess oil with a paper towel because I use a non-stick teflon skillet and don’t need that much
  5. Place 2 T of bacon bits in a small flat pile - do this for each sandwich allowing plenty of space between piles
  6. Let the bacon bits start to sizzle a bit
  7. Break one egg over each pile of bacon bits
  8. Break egg yolk and make sure bacon bits are covered in egg -keeping the blob roundish
  9. Cook until the egg is firm enough to flip
  10. Flip each egg/bacon pile with a spatula
  11. Top each with 2-3 T of shredded cheddar cheese
  12. Cook until cheese melts
  13. Place each egg onto a muffin bottom and top with tomato slice
  14. Enjoy alone or with a fresh fruit side dish!


Super foodie sidekick to #DrDP; digital storyteller, part time ginger and queen of convenience with more ideas than time. I go by #CC #CinfulCindy #CinfullySimple

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