Pork Roll, Egg and Cheddar Breakfast Sandwich — Gluten-Free & Grain-Free
  • 5 MIN PREP
  • 20 MIN TOTAL

pork roll, egg and cheddar muffins

You can never go wrong with a classic breakfast sandwich. Instead of bacon or sausage, we decided to switch things up and go with pork roll, the classic New Jersey breakfast meat!


  • 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.


    • Calories

    • Carbs

      16 G
    • Sugar

      2 G
    • Fat

      33 G
    • Sat Fat

      22 G
    • Protein

      30 G