Beyond Bacon and Eggs: 6 Deliciously Satisfying Gluten-Free Breakfast Ideas

banana smoothie

Confession: It’s now Day 273 of serving the same breakfast to my kiddo. That may be a bit of an exaggeration, but that’s how it feels to her. She hasn’t complained too much (yet), but I fear a full-out uprising may occur any moment. I can’t blame her. It’s been a breakfast rut of epic proportions. In an attempt to thwart any impending strikes (I’ve spied her snagging picket sign-making materials from the craft cubby), I went on a search for some new recipes kick off our day. Requirements: gluten-free, good-for-you, and kid-approved (well, that’s a plethora of hyphens, eh?).


Berry Quinoa Oatmeal
You think oatmeal is off your menu, but this gluten-free version is sure to become a go-to a.m. meal in your kitchen. Simply cook quinoa in milk instead of water. Maybe sprinkle on some cinnamon or nutmeg, toss in some apples or berries, and – bam! – say “Good morning!” to a hearty bowl of yumminess.

Easy Apple Rings
It’s so simple, you can’t even believe it’s satisfying, but oh, it is! Grab an apple, core it, and slice into “apple rings.” Spread some almond butter on each piece, and sprinkle a bit of gluten-free granola (lately, we’re loving the Chex granola). Voila! You have a fiber-rich and totally delish morning meal with enough time leftover to actually brush your hair before driving that car load of kids to school.

Anywhichway Egg Muffins
Okay, sure, this recipe has eggs, but these are done muffin-style. The best thing about this recipe is that you can customize each muffin for each member of the family (how cool is that?)! Preheat your oven to 375 degrees, and grease a regular 12-cup muffin tin. Mix together 12 large eggs, one teaspoon of garlic powder, 1/2 teaspoons of baking powder, and a dash of both salt and pepper. Now, here’s the fun part: before you pour that egg mixture into the tin, fill each muffin cup up about one-third of the way with whatever special ingredients your crew wants. Think cheese in one, onion and cooked gluten-free sausage in another, or veggies like spinach and mushrooms for your vegan tween. Then pour over your egg mixture, leaving a bit of room at the top. Bake for 15-20 minutes.

Banana Breakfast Smoothie
Especially for those mornings when everyone is running a few minutes behind schedule, breakfast smoothies can help you get the brood back on track. There are so many smoothie recipes to choose from, but we love this one with a mega-protein punch to fill those tummies for the day. In the blender, dump 1/2 cup of milk, one sliced banana, one cup of Greek yogurt, one tablespoon of honey, and 1/2 cup of crushed ice. Blend until smooth, and serve. Good thing it takes just a few minutes to whip up -- it’s so good, you may need to make two batches.

Quinoa Egg Bake
“Plopping” may not be an exact baking instruction, but it’s one we can all do. This recipe rocks because you just plop everything in a bowl, then plop it in a baking dish, and (after it cooks) plop it in your mouth. Rinse off 1/2 cup of quinoa until it runs clear, and then plop it, eight eggs, 1 1/4  cup of milk, a tablespoon of garlic (chopped), one teaspoon of fresh thyme, and a dash or two of salt and pepper in a bowl. Stir it up, and plop it into a buttered baking dish (we use an 8x8 one). Jiggle it so the quinoa settles, then add 2 cups of chopped spinach. Jiggle again, and top with about a cup of shredded Parmesan cheese. Cover with foil, and bake for 45 minutes at 350 degrees. When almost done, take that foil off, and bake for another 10 minutes or so, then you are ready to go. This is ideal for a Saturday morning brunch, a school potluck or, well, anytime your kids ask for it (and trust us, they will!).

Speedy Veggie Muffins
This muffin recipe earns triple bonus points: It’s done in about 30 minutes, it’s packed with protein, and it’s totally portable. What do you need? Two cups of cooked quinoa, one cup zucchini (chopped or shredded), one cup cheddar cheese, two eggs, two egg whites, two green onions (diced), 1/2 cup diced ham, 1/4 cup parsley, two tablespoons of Parmesan cheese, and the usual salt and pepper. Mix everything in a bowl, and pour into muffin tins (greased with non-stick spray). Bake for 15-20 minutes at 350 degrees until the tops are lightly brown. Cool the muffins for a bit before removing from the tray.


What are you serving for breakfast these days?

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