|Looks a little weird, but tastes good, really!|
We've been gluten and dairy free for several years here (or at least we try to be.) Also, soy free, and many other "frees" as well. We get these really good gluten free English muffins at the grocery store. And, recently, I finally found a dairy free, gluten free, soy free cheese that we like. It's made by Daiya. (It even melts and stretches--as it so proudly announces on the front of the package. My daughter and I find that so funny, for some reason.) The cheese comes in pepper jack wedges and both mozzarella and cheddar shreds. After several years of trying other dairy free cheeses, we're glad to find one that we actually think tastes good.
My daughter is the queen of microwave cooking, by the way. (But she cooks from scratch with healthy ingredients.)
So, here's her sandwich...
First, put a little olive oil in a small, microwaveable bowl. (Maybe, half a tablespoon or so. We don't measure things too often here! Except when we're baking, that is.)
Crack an egg in the bowl, whisk the egg, and then sprinkle with a little garlic powder and oregano. (Optional!) Cover the bowl with a paper towel (to avoid an egg explosion) and microwave the egg for about a minute and 10 seconds. (The time will vary with every microwave. Just cook it until it's done to your liking.)
Prepare a few breakfast sausages. (We like the All Natural Fully Cooked Turkey Sausage by Jones Dairy Farm. They're pretty healthy, and microwaveable too, and we can get them easily at the conventional grocery store up the street.)
Toast the English muffin. (We use the Gluten Free Brown Rice English Muffins by Food for Life. They're tasty and made with organic brown rice.)
Sprinkle the toasted muffin with the Daiya cheese. Don't add the egg and sausage just yet. (My daughter likes the cheddar shreds version of the Daiya on this sandwich.) Microwave the cheese on the muffin for about 50 seconds or until melted.
Now add the egg and sausage to the cheesy muffin, and enjoy.
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