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Gluten-Free Breakfast Sandwich

Yield: 8 biscuits, instructions for 1 sandwich

Total Time: less than 30 minutes

Biscuit Ingredients:

  • 2 cups gluten-free flour - I used Cup-4-Cup

  • 1 tablespoon baking powder

  • 1 teaspoon salt

  • ⅓ cup vegetable shortening

  • 1 cup milk

Other Ingredients:

  • ½ - 1 ounce cheese

  • Sausage of choice - I used half a Beyond Sausage link for one sandwich

  • 1 egg

  • Salt & Pepper

  • 1 cup water


  1. Preheat the oven to 425 degrees and gather the biscuit ingredients

  2. Combine all dry ingredients

  3. Add shortening and mix with fingertips making crumbs until the shortening and flour are mostly mixed together

  4. Add the milk and gently fold and stir until there’s a mass of sticky dough

  5. Flour a work surface and dump the dough on it - pat the dough down into a circle that’s about 9 inches across and then cut your biscuit into even circles (tip: use a mason jar lid to cut your circles so your biscuit will be the same size as your egg)

  6. Line a baking sheet with parchment paper and place your biscuits on the sheet

  7. Top each biscuits with bits of butter and place in oven to bake for 12-15 minutes

  8. Once biscuits have about 5 minutes left, heat a skillet to medium heat to prepare your egg

  9. Grease the inside of the mason jar lid and place it upside down in the skillet

  10. Crack the egg into the the mason jar lid, mix to break the yolk and gently whisk the egg with a fork, season with salt and pepper, add the 1/2 cup of water to the skillet, cover, let steam cook for about 4 minutes, remove the egg from the skillet, and let dry a towel

  11. Cook your sausage by forming it into a patty and frying it for 2 minutes on each side - after the patty is first flipped top it with the cheese and cover so that the cheese can soften and start to melt

  12. Assemble your sandwich and then either wrap or cover it to let all the ingredients set for about 3 minutes - doing this allows for the cheese to melt further and for all the ingredients to be the same temperature

  13. Add your favorite hot sauce and enjoy!

This breakfast sandwich is inspired by the fabulous menu at Jack In The Box. I used the Cup-4-Cup all-purpose gluten-free flour and it worked perfectly for this recipe. The only downside to this flour is that it isn’t vegan. I spent a lot of time searching for the perfect gluten-free sausage or bacon for this recipe and Beyond Sausage totally nailed it. Look for these products in the actual meat section of the grocery store. I let the sausage thaw out, removed the algae casing (which is edible) and then reshaped it to be the same size as the biscuits and egg. I can’t believe I just learned about this mason jar lid trick, it honestly changed my life. While it’s incredibly tempting to skip the last step, don’t. It makes the sandwich that much better and that’s what Jack In The Box does. WWJINBD. I’m pretty anti-aluminum foil so you’ll notice all my improvisations in the photos of my recipes and this time I just put it in tupperware and put the lid on. Do what works for you though whether it be tupperware, aluminum foil, cloth, paper towel, gently cupping it in your hands like a bird...just let it set. Hope you enjoy!

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