Bacon Egg and Cheese Arepa — Gluten-Free Breakfast Sandwich

The greatest breakfast sandwich, made gluten-free. Bacon, egg, and cheddar between two warm arepas wraps up tight, travels well, and arrives hot enough to eat in the car — without any of the English muffin mess.

Ingredients

• 2 Zavor & Co gluten-free arepas
• 2 strips bacon
• 2 eggs
• 2 slices cheddar cheese
• Salt and pepper

How to Make It

1. Cook bacon in a skillet until crispy. Set aside.
2. In the same pan, fry or scramble eggs to your preference. Season with salt and pepper.
3. Warm arepas in toaster or dry skillet 1–2 minutes.
4. Layer egg on one warm arepa. Top with cheddar (it melts from the egg's heat) and bacon.
5. Press the second arepa on top. Wrap tightly in foil to hold heat. Go.

Why It Works

Wrapping in foil holds the heat for 20–30 minutes — long enough for the morning commute or school drop-off. The arepa is sturdier than an English muffin and doesn't fall apart when eaten one-handed. This is the breakfast that ends the drive-through habit.

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