These make-ahead gluten free Frittata Breakfast Sandwiches make a great grab-and-go breakfast on busy mornings. Eggs, meat, veggies, and cheese all in a portable gluten free bagel – what’s not to love?!
Gluten Free Frittata Breakfast Sandwiches
Hello, new breakfast routine. You guys know how much my family and I rely on grab-and-go breakfasts in the morning. Usually it’s a slice of quick bread or a muffin. But these gluten free frittata breakfast sandwiches are such a great way to switch that up.
Plus, they’re packed with protein to get you through the morning. And a little extra morning protein is never a bad thing, IMO.
These frittata breakfast sandwiches are such a great idea. I saw them on The Kitchn and knew I had to make my own. I thought it was genius – putting all the sandwich toppings into the eggs and cooking it that way keeps all of the ingredients in one place.
Which means, nothing will be spilling out all over your plate as you’re trying to eat it. And THAT means, breakfast sandwiches on-the-go are now happening. Because if nothing spills on your plate, you technically don’t need one so you can eat these ANYWHERE.
There are a few key ingredients to a great breakfast sandwich – the egg, the the meat, the cheese, and the bread. (Veggies are a bonus and you can redeem those bonus points for a brownie later.) The eggs cooked how you like them, the meat because meat, the cheese because hello, it’s not a real sandwich without it, and the bread. The bread is the vehicle that delivers all that deliciousness.
If you’re not really into breakfast sandwiches and you’re just here for the mini frittatas, you an skip all the sandwich stuff and just eat this with a fork. But what’s the fun in that? Although, they would be perfect for brunch or weekend breakfasts.
And since I’m all about options, the fillings are pretty customizable – use what you have! You an also use full-fat coconut milk in place of the regular milk to make them dairy free. I didn’t include cheese in the actual frittatas because I put the cheese on the sandwich itself, but if you want you can add extra cheese in the egg mixture when you’re whipping it up.
These frittatas are also very easy to turn into a Paleo or even Whole30 breakfast. Obviously, skip the bread/bagel and cheese for those versions. Also use the full-fat coconut milk mentioned above and use sugar-free bacon (or another compliant meat) and you’ve got yourself a protein-packed Whole30 breakfast that you can make up ahead of time. I feel like I’m #winning the breakfast game right now.
Since this version is really about the SANDWICH, I used Canyon Bakehouse Everything Bagels (thanks for sending me some to try Canyon Bakehouse!). Adam was never a bagel person before going gluten free and these days, he’s pretty much hooked on these bagels. He can NOT get enough! Which is why I chose bagels to make my frittata breakfast sandwiches. So. GOOD.
Also, because they’re so good AND because it’s Celiac Disease Awareness Month, I’m having a little giveaway. One winner will get an AMAZING pack from Canyon Bakehouse full of all their breads, hamburger buns, AND bagels. PLUS I’ll be sending the winner a bunch of VIP coupons for So Delicious and Free2b products. You an enter the giveaway via the form below the recipe. Good luck and enjoy!
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Frittata Breakfast Sandwiches
These make-ahead Frittata Breakfast Sandwiches make a great grab-and-go breakfast on busy mornings. Eggs, meat, veggies, and cheese all in a portable gluten free bagel - what's not to love?!
- 8 large eggs
- 1/4 C whole milk*
- 1/4 tsp fine sea salt
- 1/4 tsp black pepper
- 4 slices bacon, cooked and crumbled
- 1/2 C sliced mushrooms, cooked
- 1 C fresh baby spinach
- 4 bagels, lightly toasted
- 4-8 slices cheese of your choice (I used cheddar)
- Preheat oven to 350 degrees and spray 4 4-inch ramekins with non-stick spray (or grease with butter or ghee).
- In a medium bowl, whisk together the eggs, milk, salt, and pepper.
- Divide the bacon evenly among the 4 ramekins. Add the mushrooms to the ramekins and add 1/4 C of spinach to each ramekin. Evenly pour the egg mixture over the top of the spinach (it's ok if it's not completely submerged, just push the spinach down a bit and the egg will rise while baking). Top each frittata with a little extra mushrooms or bacon if desired.
- Place the ramekins on a baking sheet and bake at 350 degrees for 20-25 minutes. The sides will be set and the center will still be slightly soft.
- Open the bagels and place each frittata on the bagels and top with cheese (1-2 slices per sandwich). Serve immediately.
- If you're not serving the immediately, cool the frittatas to room temperature before building your sandwich. When they are cool, build the sandwiches then wrap them in aluminum foil and freeze until ready to use. I defrost them in the fridge the night before and then heat them in the oven while I get ready at 400 degrees (wrapped in the foil) for about 20 minutes or until they're hot all the way through.
*I used lactose free milk but you could use regular milk or full-fat coconut milk.
Amount Per Serving: Calories: 132Total Fat: 12gCarbohydrates: 2gProtein: 5g
Tuesday 31st of May 2016
My favorite breakfast sandwich is with egg, swiss cheese, bacon and avocado.
Monday 30th of May 2016
Always looking for new recipes! Your sandwiches look so Yummy!! :0)~~~ :) :)
Monday 30th of May 2016
Bagels ,egg,cheese,and mushrooms are just one of my favorites. These look so good!
Sunday 29th of May 2016
I love ham,cheese,egg, and a bagel. But your breakfast sandwich looks delicious.
Sunday 29th of May 2016
My favorite is uncured bacon, a farmer egg with sauteed onions, bell peppers and mushrooms served on top of a patty of crispy-fried hash browns. Try it!