Gluten-Free Breakfast Club
  • 5 MIN PREP
  • 10 MIN TOTAL

gluten-free breakfast club

This hearty breakfast sandwich built on Mikey’s Grain-Free Sliced Bread will keep you stuffed all the way to lunch time.


  • 3 slices Mikey’s Grain-Free Sliced Bread
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon fresh herbs (basil, oregano, parsley), chopped
  • 2 eggs, beaten
  • Salt and pepper to taste
  • ½ cup fresh baby spinach
  • 4 slices tomato


  1. Toast crust. Toast bread in toaster oven according to package directions.
  2. Cook eggs. While bread is toasting, heat oil in a small nonstick pan over medium heat. When oil is hot, add herbs and sauté 30 seconds. Add eggs and scramble until fully cooked (about 2 minutes). Sprinkle with salt and pepper to taste. 
  3. Assemble sandwich. Layer one slice of toast with half of the spinach, tomato slices and eggs. Top with a second slice of toast, repeat layering and top with remaining slice of toast. Cut in half and serve.


  • Calories

  • Carbs

    25 G
  • Sugar

    9 G
  • Fat

    50.2 G
  • Sat Fat

    9.5 G
  • Protein

    32 G