Copycat Gluten-Free Bacon, Egg, & Cheese Sandwich

Meet the gluten-free breakfast sandwich of your dreams! This Copycat Gluten-Free Bacon, Egg, & Cheese Sandwich is the gluten-free mimicked version of the Panera or Starbucks sandwiches. 

Loaded with fluffy scrambled eggs, cheese, tomato, bacon, and Sriracha mayo… it’s better than what you'll find at a chain. If you're craving a fast food bacon, egg, & cheese but are limited to gluten-free, you need to make this.

Key Ingredients For The Best Gluten-Free Breakfast Sandwich

Make a superior gluten-free sandwich with a soft, flavorful GF sourdough. We're using our gum-free, rice-free Sourdough Pullman Loaf in this recipe- the large, fluffy slices hold messy breakfast sando fillings beautifully! You'll want a proper sandwich-sized sourdough for a Bacon Egg and Cheese Sandwich. 

This recipe is sublime during peak tomato season. High-quality produce, eggs, cheese, and gluten-free sourdough make this recipe unlike any other. 

We recommend using a sharp cheddar to pack a punchy flavor. Paired with a creamy, smoky Siracha Mayo made with just two ingredients, you can elevate this classic breakfast offering.

Next, if your grocery bill allows, we recommend a pasture-raised, cage-free egg. These tend to have the highest nutritional content and flavor, but conventional eggs will of course do just fine.

Vegan Alternatives

Bread SRSLY's Gluten-Free Sourdough is vegan! To make this entire recipe vegan, make a faux bacon made with tofu or use a vegan bacon. Then, use a plant-based sharp cheddar cheese. These products can be found at most grocery stores. 

Total time: About 10 minutes start to finish
Yields: 1 serving
Recipe and photos by Sadie Radinsky // @sadieradinsky
Gluten-Free, Gum-Free, Rice-Free, can be made vegan/dairy-free by using vegan cheese alternative and plant-based bacon.

NUTRITION INFORMATION

Total for 1 Sandwich

  • Calories: 930 kcal
  • Fat: 67 g
  • Carbohydrates: 46 g
  • Fiber: 6 g
  • Protein: 36 g

INGREDIENTS

  • 2 slices Bread SRSLY Gum-Free, Rice-Free Sourdough Pullman Loaf
  • Grass-fed butter 
  • 3 large eggs
  • 2 crispy bacon slices (optional, or sub in breakfast meat of choice)
  • 1 slice sharp cheddar
  • 1 medium ripe tomato
  • 3 tbsp mayo of your choice
  • 2 tsp Sriracha
  • Salt and pepper to taste

DIRECTIONS

  1. Cook your bacon or breakfast meat of your choice. Toast the two sourdough bread slices (you can pop 'em in the toaster twice for extra crisp).
  2. Slice your tomato and set aside. In a small bowl, combine mayo and Sriracha and stir to combine.
  3. Preheat a small skillet to medium heat (natural nonstick or well-preheated stainless steel will work best). Whisk eggs in a bowl till combined then add salt and pepper.
  4. Add a pat of butter to the pan, then once it’s sizzling hot, add in the eggs. Tip the pan towards you and push the cooked egg away from you using a spatula, then repeat with the other side, pushing the eggs and sliding to form a large curd scramble.
  5. Add the slice of cheese. If the eggs are turning firm, turn the heat down a little. Allow the cheese to melt a bit, then using the edge of your spatula, form the egg-cheese mixture into a square shape. 
  6. Slather both slices of toasted sourdough in Sriracha mayo. Add the egg-cheese square, tomato, and bacon. Slice with a non-serrated knife (carefully!) and ENJOY!
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