English Muffin Breakfast Sandwich

by Jeanette
(La Mirada, California, USA)

Using GF sourdough english muffins, split the muffin and spread lite cream cheese on 1/2 of a muffin.

Top with shredded cheese, sliced olives, and chives (if you like).

Bake until the cheese is melted.

Can be prepared the night before so all you have to do is pop into a toaster oven in the morning while you are getting ready. Easy to eat "on the run" and kids love it.

Can also substitute a GF bagel half for an English muffin.