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

Cook Time 5

Total Time 10

Servings serving

Calories 572kcal

Author Amee

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 tbsp light mayo or avocado oil mayonnaise
1/4 avocado sliced
salt and pepper to taste

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.