Gluten-Free Bacon, Egg & Cheese Sandwich

Meet the gluten-free breakfast sandwich of your dreams! This sandwich is loaded with fluffy scrambled eggs, cheese, tomato, bacon, and Sriracha mayo… it’s sublime for peak tomato season. You need to make this. 

 

Of course, we’re using our gum-free, rice-free Sourdough Pullman Loaf in this recipe- the large, fluffy slices hold messy breakfast sando fillings beautifully! 

 

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.

INGREDIENTS

2 slices Bread SRSLY Gum-Free, Rice-Free Sourdough Pullman Loaf

Grass-fed butter
 
3 large eggs

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!