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Gluten-free breakfast at home is easy. You can opt for fresh fruit, gluten-free pancakes, waffles or easy old-favorites like eggs with many different things mixed in. Gluten-free cereals are widely available, both in health food stores and even in your everyday grocery store.

Unfortunately, taking your eggs to go or packing up your cereal to eat in the office isn’t always practical. Since the drive-through isn’t an option and you can’t grab a scone with your morning coffee, these breakfasts can be made ahead of time, eaten without much in the way of a plate or utensils, and will provide you with a punch of protein and fiber to start your day.

Now we’ve always said that having to eat gluten-free is NOT an excuse to eat an unhealthy diet. Well, having to eat on-the-go is not an excuse either! So below we’ve given you two nutritious and delicious options, and one not so nutritious and delicious option. Enjoy!


6 Steps to Make 2 Weeks’ Worth of Nutritious Gluten-Free Breakfast


Whether you call it a crustless quiche, a frittata or a Spanish tortilla, a concoction of eggs and vegetables, with or without meat and cheese is a versatile option that tucks easily into a lunchbox.

You can make your frittata in a full-size, oven-safe skillet, like cast iron, but for an easy to-go treat, grab a muffin pan instead.

It’s just a few easy steps to have breakfast ready-made for days at a time…

  • Chop vegetables, meat and cheese into a fine dice.


  • Pre-cook slow cooking veggies or potatoes, or feel free to toss in quick-cook veggies raw. Place a generous tablespoon of vegetables and meat into each muffin cup.


  • Beat and season eggs, using a combination of whole eggs and egg whites to cut the fat and cholesterol and pour over the vegetable mixture.


  • Fill each muffin cup approximately two-thirds full.


  • Store your mini-frittatas in the fridge, pre-packaging them one or two to a container to grab and go.


  • Eat them cold or warm them briefly in the microwave if you prefer a hot breakfast.


Gluten-Free Breakfast in a Glass


Smoothies are one of the most practical and nutrition-packed choices for a gluten-free breakfast. If you opt to buy a smoothie when you’re out, you could be racking up the sugar and calories, so you should make them on your own.

Make homemade smoothies with frozen fruit, a splash of juice or milk and high-protein, low-sugar yogurt or silken tofu. While a basic smoothie will give you a healthy start to the day, you can also sneak in a serving of greens, a scoop of protein powder, ground flax or chia seeds, or some avocado for those all-important high quality fats.

While smoothies taste best made fresh, you can measure out yogurt and fruit into re-sealable storage bags to make your morning smoothie quickly and easily. This is another breakfast you can make at night and just grab from the fridge in the morning.


How to Make Sweet (or Otherwise Flavorful) Gluten-Free Waffle Sandwiches


If you’re feeding gluten-free kids, try a waffle sandwich for a carpool-friendly morning meal:

  • Toast two gluten-free waffles (store-bought will work here, but you can also make your own ahead of time and pop them in the freezer).


  • Spread the waffles with nut butter or cream cheese and top with fresh or frozen fruit. (A few chocolate chips may make a reluctant breakfast-eater happy to start their day with a meal.) For an entirely different flavor, skip the sweets in favor of ham and cheese, avocado and tomato or your favorite sandwich fixings. While we don’t recommend gluten-free waffle sandwiches all the time, it can be a good break from your regular, nutritious gluten-free diet. Especially for gluten-free kids, this is a great treat!

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