Pork Roll, Egg and Cheddar Breakfast Sandwich — Gluten-Free & Grain-Free – Mikey’s LLC. Skip to content

pork roll, egg and cheddar muffins


  • 1 box Mikey’s Gluten-Free Original English Muffins
  • 4 thick slices pork roll
  • 4 slices sharp cheddar cheese or plant-based cheese
  • 4 large eggs
  • 8 ounces baby spinach
  • 2 teaspoons extra virgin olive oil
  • 2 ounces sriracha sauce
  • Salt and pepper to taste


  1. Toast English muffins according to the package directions.
  2. Heat a large nonstick skillet over medium heat.
  3. Add pork roll slices to pan and cook until browned on the bottom.
  4. Flip pork roll and cover each with a slice of cheese. Top with a few leaves of spinach. Cook until brown on bottom and cheese is melted.
  5. Remove pork roll from pan and place on English muffins.
  6. Wipe pan clean, return to heat and add oil. 
  7. Crack eggs directly in pan and cover with a lid. Cook until the whites are set but the yolks are still runny, about 2-2 ½ minutes.
  8. Place eggs on muffins, drizzle with sriracha and close sandwiches. Serve.