Gluten Free Breakfast Sandwich

These delightfully easy gluten free breakfast sandwiches are perfect for meal prepping. I created these to have a more protein packed breakfast with vegetables and healthy fats that would actually keep me feeling full until lunch time. If you want to make these gluten free breakfast sandwiches even healthier, substitute the sausage patties for turkey or chicken patties. – Kara

Serves 8

Ingredients:

• 8 eggs
• 8 gluten free hamburger rolls
• 1 Medium avocado, mashed
• 1/4 tsp of slap ya mama seasoning
• 1 14.5 oz of diced tomatoes, drained
• 3/4 tsp of garlic salt
• 8 simple truth breakfast sausage patties (can use frozen turkey sausage)
• 1 oz of spinach
• 1 tsp of olive oil

Directions:

Preheat the oven to 350 degrees.

Spray a muffin pan with olive oil and then crack one egg into each slot. Stir the eggs and sprinkle garlic salt over them. Once the oven is ready, bake for 30 mins.

Slice and toast the hamburger rolls in the oven for 15 mins or until slightly toasted. Remove and set aside.

Mash the avocado with 1/4 tsp of slap ya mama seasoning and set aside.

In a small pan over medium heat, cook the diced tomatoes with 1/4 tsp of garlic salt for about 15 mins or until the juice from the tomatoes has reduced. Remove from heat and set aside.

In another pan over medium low heat, steam the spinach with 1/4 tsp of salt and 1 tsp of olive oil until the spinach has wilted. Remove from heat and set aside.

Spray a pan with olive oil and then over medium heat cook the sausage patties until they are browned on both sides.

On the top slice of the hamburger roll spread the tomatoes.

Grab the bottom slice of the hamburger roll and spread the avocado mash on that.

Place one sausage patty on top of the avocado mash.

Then add some spinach on top of that.

Then place one egg on top of the spinach.

Then place the top roll on and hold it in place with a toothpick or two.

Can serve immediately or freeze immediately.

Serves 8  | Calories per serving: 373 | Fat:  14.6 g | Carbs: 41.4 g | Net Carbs:  35.5 g | Protein: 18.6 g |Iron: 18.4 %