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a gluten free breakfast sandwich dripping with yolk on a cutting board
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Gluten-Free Breakfast Sandwich

A protein-packed breakfast sandwich made with eggs, avocado, shaved ham, and cheddar cheese on a toasted gluten-free ciabatta roll.
Course Breakfast, Lunch
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1 serving
Calories 572kcal
Author Amee

Ingredients

  • 1 Schar Gluten-Free Ciabatta Roll or your favorite gluten-free bread slices or roll
  • Avocado oil cooking spray Can also use olive oil spray or butter
  • 1 whole egg
  • 2 egg whites
  • 1.5 oz Boar's Head low-sodium ham
  • 32 g sharp cheddar cheese
  • 1 tablespoon light mayo or avocado oil mayonnaise
  • ¼ avocado sliced
  • salt and pepper to taste

Instructions

  • Heat a nonstick skillet over medium heat. Spray with avocado oil spray, add the egg and egg whites and cook undisturbed until the whites are almost set. Flip and cook for another 30-45 seconds or until the whites are thoroughly cooked and the yolk is slightly runny. 
  • Meanwhile, spread the mayo on the inside of the roll. Top with ham and cheese and lightly toast, open-faced, until cheese is melted.
  • Top with the cooked eggs and sliced avocado.
  • Season with salt and pepper, fold the two sides together, and enjoy.

Nutrition

Serving: 1g | Calories: 572kcal | Carbohydrates: 33g | Protein: 32g | Fat: 34g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.03g | Cholesterol: 224mg | Sodium: 1195mg | Potassium: 553mg | Fiber: 7g | Sugar: 5g | Vitamin A: 641IU | Vitamin C: 5mg | Calcium: 265mg | Iron: 2mg