While I usually prefer to eat low-carb, on the one of the weekend days (usually Saturday but this weekend it is Sunday) I will usually allow myself to indulge a little. Not go overboard and binge on carbs, but I allow myself to eat more carbs than I normally would during the week. Today my indulgence was making a gluten free egg Mcmuffin.
Here are the ingredients. I started with spraying my pan with non-stick gluten free olive oil spray to fry my egg and lunch meat. I use hormone-free/antibiotic free egg. For meat, I use Castlewood brand (found at Sam's Club), because it is gluten free and lower in sodium and fat. Since I try to steer clear of dairy as much as possible, I use Go Veggie! cheese slices. To me, they taste just like regular cheese slices with a slight texture difference. I use Food For Life gluten free multi-seed english muffins. These come in many different flavors, so if you don't like seeds you can get brown rice ones or plain white ones. I get these at Lakewinds, my local co-op but I'm sure Whole Foods sells them, too. After toasting, I lightly butter them with Earth Balance Organic Whipped buttery spread (dairy and gluten free).
The thing I learned about gluten free english muffins is that they don't really brown when toasting. I toasted mine twice at the highest level on the toaster and got mild brown-y toast-y spots. However, even though they may not look toasted, they are as crunchy and tasty the way that an english muffin should be.
Afterwards, I assembled everything and voila. A filling and tasty breakfast for 40g of carb.