There are several brands out there that sell gluten free English muffins. Brands like Kinnikinnick, Food For Life, EnerG, and so on. Usually you can find them in the freezer isle of your health food market (Sprouts, Whole foods, Henry's, Jimbo's etc..) Which got me thinking about making breakfast sandwiches that my daughter and son can easily reheat and take with them to work and to school. I am starting to think ahead of when they are on their own and will need quick items to eat. I don't like buying pre-made food much. What I really like about this, you can add whatever you want. If you would rather have sausage... add sausage. If you want vegetarian, just use egg and cheese. This recipe makes 12 Ham, Egg and Cheese Breakfast Muffins. These have been a huge hit in this house. I hope you enjoy them as much as my kids do!
Make Ahead Gluten Free Egg McMuffin Recipe
adapted from The Yummy Life
What you need:
12 Gluten Free English Muffins Sliced in half
12 slices of ham
12 slices of cheddar cheese
Preheat your oven to 350 degrees.
Prepare your muffin pan by spraying with non-stick spray, I use olive oil spray.
Crack eggs into your muffin pan, or into individual custard dishes.
Bake eggs at 350 degrees for 20 minutes
To assemble place your sliced gluten free English muffin down on parchment paper topped with a slice of ham and a slice of cheese, and topped with your cooked egg.
Wrap individual McMuffins in parchment paper . That way, you can put the wrapped sandwiches directly in the microwave for reheating.
After they're all wrapped, put them in freezer ziplock bags and freeze them.
When ready to eat, take out of the freezer and place in the microwave for 3 minutes at 50% power, turning over after each minute.
If you prefer to reheat in the oven, Preheat oven to 350 degrees and bake for 30 minutes.