Make-ahead Egg White Breakfast Sandwiches (Gluten-free)

Close up of make ahead egg white gluten free breakfast sandwich with bacon and spinach

These make-ahead egg white breakfast sandwiches are what your gluten-free breakfast dreams are made of.




  1. Preheat oven to 300 degrees F. Generously oil a 13 x 9 inch baking dish. Set aside
  2. Bake the Egg White Rounds: Whisk together egg whites, coconut milk, and salt. Set aside. Cut the bacon into small pieces. Fry in a heavy skillet until crispy. Add the spinach and stir until wilted. Using tongs, let excess fat drip off for a few seconds before adding your bacon and spinach to the egg mixture.Pour the egg mixture into the oiled baking pan. Bake for 20 minutes, until eggs are just set. Remove, cool, and cut into rounds using a wide mason jar lid or round cookie cutter
  3. Assemble Sandwiches: Spread English muffins with ghee (optional) and place an egg white round on each one. Add cheese and wrap in foil. Refrigerate up to 4-5 days or freeze. To reheat, use a toaster oven, regular oven, toaster, or microwave. Put the sandwiches open face or leave them wrapped in foil. If using the oven, preheat to 425 degrees F and place breakfast sandwich wrapped in foil into the oven. Bake for 8-10 minutes. For a more toasted English muffin with crispy edges, unwrap sandwich and open it up (egg on one half, cheese on the other) and broil for 3-5 mins until heated and crispy. If frozen, allow sandwich to thaw in the fridge overnight and follow the instructions above to reheat or leave it in the oven a little longer, about 30 minutes


Keywords: gluten free breakfast, breakfast ideas, breakfast sandwich recipe, egg white breakfast sandwich, make ahead breakfast, meal prep, breakfast meal prep idea, breakfast meal prep recipe, gluten free, dairy free, nut free

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