25+ Quick Easter Gluten-Free Breakfast Recipes to Celebration

Easter morning is a time to celebrate with family and friends, and what better way to start the day than with a delicious breakfast?

For those who follow a gluten-free lifestyle, finding festive and satisfying breakfast options can sometimes be a challenge.

Luckily, Easter offers the perfect opportunity to explore a variety of gluten-free recipes that not only cater to dietary needs but also make your holiday table look and taste spectacular.

Whether you’re looking for sweet treats like fruity muffins and pancakes or savory dishes like egg cups and frittatas, we’ve gathered over 25 mouthwatering gluten-free breakfast recipes to ensure your Easter celebration is both delicious and stress-free.

From light and fluffy to rich and decadent, these recipes will bring joy to every bite!

25+ Quick Easter Gluten-Free Breakfast Recipes to Celebration

No matter how you choose to celebrate Easter, starting the day with a gluten-free breakfast that everyone can enjoy is an easy way to make the holiday feel special.

The recipes in this collection offer a range of flavors and textures, from sweet to savory, to help you create a memorable morning meal.

Whether you’re hosting a brunch, enjoying a quiet family breakfast, or preparing a spread for a larger gathering, these 25+ Easter gluten-free breakfast recipes will make sure your holiday is filled with flavor and joy.

So, grab your ingredients and get ready to celebrate the season with some of the best gluten-free breakfast dishes that Easter has to offer!

Gluten-Free Carrot Cake Pancakes

These gluten-free carrot cake pancakes are perfect for Easter morning, combining the classic flavors of carrot cake—cinnamon, nutmeg, and shredded carrots—with a fluffy pancake base. Topped with a creamy dairy-free “cream cheese” drizzle, they bring the festive feel of dessert to breakfast while staying light and gluten-free. Perfect for family gatherings, this recipe caters to both traditionalists and those with dietary restrictions.

Ingredients

• 1 ½ cups gluten-free all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp salt
• 2 large eggs
• 1 cup almond milk (or preferred milk)
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 1 cup finely grated carrots
• Optional: ¼ cup chopped walnuts or raisins

For the Cream Cheese Drizzle

• 4 oz dairy-free cream cheese
• 2 tbsp powdered sugar (or maple syrup for refined sugar-free)
• 1-2 tbsp almond milk

Instructions

1. Preheat a griddle or non-stick pan over medium heat.
2. In a large bowl, mix the dry ingredients: gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, whisk eggs, almond milk, maple syrup, and vanilla extract. Combine the wet and dry ingredients until smooth.
4. Fold in the grated carrots and optional mix-ins (walnuts or raisins).
5. Pour ¼ cup of batter onto the griddle for each pancake. Cook for 2-3 minutes on each side or until golden.
6. For the cream cheese drizzle, whisk all drizzle ingredients until smooth and drizzle over pancakes before serving.

These gluten-free carrot cake pancakes add a touch of indulgence to your Easter breakfast. Their delicate spice blend and creamy topping will make them a family favorite, offering a balance of comfort and festivity. Serve them with a side of fresh fruit for a complete holiday morning treat!

Gluten-Free Lemon Blueberry Muffins

Fresh, zesty, and bursting with juicy blueberries, these gluten-free lemon blueberry muffins are a delightful Easter breakfast option. The lemon adds a refreshing brightness that pairs perfectly with the sweetness of blueberries. These muffins are light, moist, and ideal for enjoying with coffee or tea on Easter morning.

Ingredients

• 2 cups gluten-free all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup coconut sugar (or regular sugar)
• 2 large eggs
• ½ cup coconut oil, melted (or butter)
• 1 cup almond milk
• Zest and juice of 1 large lemon
• 1 cup fresh or frozen blueberries
• Optional: Turbinado sugar for topping

Instructions

1. Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
3. In a separate bowl, whisk eggs, melted coconut oil, almond milk, lemon zest, and lemon juice. Gradually add the wet ingredients to the dry ingredients and stir until just combined.
4. Gently fold in the blueberries.
5. Divide the batter evenly among the muffin cups. Sprinkle with turbinado sugar for a crunchy top, if desired.
6. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. Let cool before serving.

These gluten-free lemon blueberry muffins are a bright and refreshing start to your Easter morning. Their light, fruity flavor complements the spring season perfectly, and their quick prep time makes them a stress-free option for a busy holiday. Pair them with a cup of herbal tea for a delightful breakfast experience.

Savory Gluten-Free Easter Quiche

This savory gluten-free Easter quiche is packed with colorful veggies, protein-rich eggs, and a flaky almond flour crust. It’s the perfect centerpiece for a festive breakfast or brunch, offering a hearty yet gluten-free option for your family and guests. Customize it with your favorite fillings for a personalized touch.

Ingredients
For the Crust

• 1 ½ cups almond flour
• ¼ tsp salt
• 3 tbsp melted butter (or coconut oil)
• 1 large egg

For the Filling

• 6 large eggs
• ½ cup almond milk
• ½ cup shredded cheese (optional for dairy-free)
• 1 cup spinach, chopped
• ½ cup cherry tomatoes, halved
• ¼ cup diced onion
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. Mix almond flour, salt, melted butter, and egg in a bowl until a dough forms. Press the dough into a 9-inch pie dish to form an even crust. Pre-bake for 8 minutes.
3. In a large bowl, whisk eggs, almond milk, cheese (if using), salt, and pepper.
4. Spread spinach, tomatoes, and onion over the pre-baked crust. Pour the egg mixture over the veggies.
5. Bake for 25-30 minutes or until the filling is set and the top is slightly golden. Cool slightly before serving.

This gluten-free Easter quiche is a satisfying and beautiful dish for your holiday table. Its vibrant colors and savory flavors make it a crowd-pleaser, while its simple, wholesome ingredients ensure everyone can enjoy it. Serve it with a side salad or fresh fruit for a complete and festive breakfast.

Gluten-Free Strawberry Shortcake Scones

These gluten-free strawberry shortcake scones are a delightful combination of sweet, tender scones filled with fresh strawberries and topped with a dollop of whipped cream. They bring the perfect touch of spring to your Easter breakfast or brunch. With their crumbly, buttery texture and juicy strawberry flavor, they are a crowd-pleaser that feels festive without being overly complicated to prepare.

Ingredients

• 2 cups gluten-free all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• 2 tbsp coconut sugar (or regular sugar)
• 6 tbsp cold butter, cubed
• 1 cup diced fresh strawberries
• ½ cup almond milk (or preferred milk)
• 1 large egg
• 1 tsp vanilla extract
• Optional: Whipped cream for topping

Instructions

1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, baking powder, salt, and coconut sugar.
3. Add the cubed butter and use a pastry cutter or your hands to incorporate the butter into the dry ingredients until the mixture resembles coarse crumbs.
4. Gently fold in the strawberries.
5. In a separate bowl, whisk together the almond milk, egg, and vanilla extract. Add the wet ingredients to the flour mixture and stir until just combined.
6. Turn the dough out onto a lightly floured surface and knead a few times until it comes together. Pat the dough into a 1-inch thick round and cut into 8 wedges.
7. Place the scones on the baking sheet and bake for 18-20 minutes, or until golden brown. Let cool slightly before serving with whipped cream.

These gluten-free strawberry shortcake scones are a fantastic choice for Easter, offering a perfect balance of sweetness and richness. The addition of fresh strawberries ensures every bite is packed with fruity goodness, while the whipped cream provides a decadent finish. Whether served with tea or as part of a larger brunch spread, they’re sure to impress your guests.

Gluten-Free Cinnamon Roll Casserole

For a deliciously indulgent yet gluten-free Easter breakfast, this cinnamon roll casserole is the ultimate comfort food. Combining the flavors of warm cinnamon rolls and a creamy, custardy texture, this casserole is easy to prepare ahead of time and can feed a crowd. With no rolling and baking of individual rolls required, it’s a simpler, fuss-free take on the classic cinnamon rolls, with all the flavor and warmth of Easter mornings.

Ingredients

• 2 cups gluten-free cinnamon roll mix (or 2 cans gluten-free cinnamon rolls)
• 6 large eggs
• 1 ½ cups almond milk
• 1 tsp vanilla extract
• ¼ cup maple syrup
• 1 tsp ground cinnamon
• ¼ tsp salt
• Optional: Powdered sugar or frosting for topping

Instructions

1. Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. If using gluten-free cinnamon roll mix, prepare the dough according to package instructions. Alternatively, use pre-made gluten-free cinnamon rolls and cut them into chunks.
3. Place the cinnamon roll chunks evenly in the prepared baking dish.
4. In a bowl, whisk together the eggs, almond milk, vanilla extract, maple syrup, cinnamon, and salt. Pour this mixture over the cinnamon rolls, pressing down gently to ensure the rolls absorb the liquid.
5. Bake for 35-40 minutes, or until the casserole is set and the top is golden brown.
6. Optional: Drizzle with powdered sugar or frost with a cream cheese icing for extra sweetness.

This gluten-free cinnamon roll casserole is a decadent breakfast option that’s sure to be the star of your Easter table. Its comforting cinnamon flavor and soft, custardy texture will satisfy both sweet and savory breakfast lovers. Best of all, it can be made ahead and baked right before serving, making it a stress-free and delicious choice for Easter morning.

Gluten-Free Spinach and Feta Breakfast Casserole

This savory gluten-free spinach and feta breakfast casserole is perfect for Easter brunch. Packed with fresh spinach, tangy feta cheese, and a rich egg base, this casserole is full of flavor and incredibly easy to make. It’s a great way to enjoy a hearty, protein-packed breakfast that can feed a group while keeping it gluten-free. The flavors meld together beautifully, making this dish a great centerpiece for your holiday table.

Ingredients

• 6 large eggs
• 1 cup almond milk (or preferred milk)
• 2 cups fresh spinach, chopped
• 1 cup crumbled feta cheese
• ½ cup diced red onion
• 1 cup diced bell pepper
• 1 tbsp olive oil
• Salt and pepper to taste
• Optional: Fresh herbs like parsley or thyme for garnish

Instructions

1. Preheat oven to 375°F (190°C) and grease a 9×9-inch baking dish.
2. Heat olive oil in a skillet over medium heat. Add diced onion and bell pepper and sauté until softened, about 5-7 minutes. Add the chopped spinach and cook until wilted, about 2-3 minutes.
3. In a bowl, whisk together the eggs, almond milk, salt, and pepper.
4. Add the sautéed vegetables and crumbled feta cheese to the egg mixture and stir to combine.
5. Pour the mixture into the prepared baking dish and bake for 25-30 minutes, or until the casserole is set and golden on top.
6. Garnish with fresh herbs, if desired, and serve warm.

This gluten-free spinach and feta breakfast casserole is a savory and nutritious choice for Easter morning. Packed with fresh vegetables and protein from the eggs and feta, it’s a filling option that everyone will enjoy. This dish can be made ahead and stored in the fridge, making it ideal for busy holiday mornings when you need a quick yet satisfying breakfast.

Gluten-Free Banana Nut Bread

This gluten-free banana nut bread is the ultimate Easter breakfast treat. Moist and rich, with the natural sweetness of ripe bananas and the crunch of toasted walnuts, it’s a deliciously simple option for the holiday. Whether served warm with a dollop of butter or enjoyed as-is with a cup of coffee, this banana nut bread is perfect for brunch or as a light breakfast. It’s easy to make and will quickly become a family favorite.

Ingredients

• 2 ½ cups gluten-free all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• 1 cup mashed ripe bananas (about 2-3 bananas)
• ½ cup coconut sugar (or brown sugar)
• 2 large eggs
• ¼ cup melted coconut oil (or butter)
• 1 tsp vanilla extract
• 1 cup chopped walnuts or pecans

Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, combine the mashed bananas, coconut sugar, eggs, melted coconut oil, and vanilla extract. Stir until smooth.
4. Add the wet ingredients to the dry ingredients and mix until combined. Fold in the chopped walnuts.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This gluten-free banana nut bread is both comforting and satisfying, offering a naturally sweet breakfast option perfect for Easter. Its moist texture and nutty crunch provide a delicious balance of flavors that everyone will love. Whether you’re serving it at brunch or packing it for a picnic, this banana nut bread will add a warm, homemade touch to your Easter spread.

Gluten-Free Egg and Avocado Toast

Simple yet flavorful, this gluten-free egg and avocado toast is an easy and healthy breakfast that’s perfect for Easter. The creamy avocado pairs beautifully with the rich, savory flavor of eggs, and the gluten-free toast serves as a sturdy base for this nutritious meal. Whether topped with a sprinkle of red pepper flakes or fresh herbs, it’s a light yet satisfying dish that can be prepared in just a few minutes.

Ingredients

• 2 slices gluten-free bread (your favorite kind)
• 2 large eggs
• 1 ripe avocado
• 1 tbsp olive oil
• Salt and pepper to taste
• Red pepper flakes or fresh herbs (optional)

Instructions

1. Toast the slices of gluten-free bread in a toaster or on a grill pan until golden and crisp.
2. While the bread is toasting, heat olive oil in a skillet over medium heat. Crack the eggs into the skillet and cook to your preferred doneness (sunny side up, scrambled, or poached).
3. While the eggs are cooking, scoop the avocado out of its skin and mash it with a fork. Season with salt and pepper to taste.
4. Spread the mashed avocado evenly over each slice of toasted bread.
5. Once the eggs are ready, place one egg on top of each slice of avocado toast.
6. Sprinkle with red pepper flakes or fresh herbs for extra flavor, if desired. Serve immediately.

This gluten-free egg and avocado toast is the perfect quick and easy breakfast for Easter, providing both nourishment and flavor in every bite. The creamy avocado and savory eggs are balanced by the crunch of the toast, making this meal both satisfying and wholesome. It’s a versatile dish that can be customized with your favorite toppings, making it ideal for a relaxed holiday morning.

Gluten-Free Chocolate Almond Croissants

These gluten-free chocolate almond croissants offer a decadent, pastry-style breakfast for Easter without the gluten. Filled with smooth chocolate and almond paste, they have a rich, buttery flavor and an irresistible flakiness that mimics traditional croissants. Whether enjoyed with a cup of coffee or served as part of a brunch spread, these croissants add a touch of elegance and indulgence to your holiday.

Ingredients

• 2 cups gluten-free all-purpose flour
• 1 tsp xanthan gum (if not in your flour blend)
• 1 tsp baking powder
• ½ tsp salt
• ½ cup cold butter, cubed
• 2 large eggs
• ½ cup almond milk
• ½ cup almond paste (or marzipan)
• ¼ cup semi-sweet chocolate chips
• 1 tbsp powdered sugar (optional, for dusting)

Instructions

1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix together the gluten-free flour, xanthan gum, baking powder, and salt.
3. Cut the cold butter into the flour mixture using a pastry cutter or fork until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk the eggs and almond milk. Add the wet ingredients to the dry ingredients and mix until a dough forms.
5. Roll the dough into a rectangle on a lightly floured surface.
6. Spread the almond paste evenly over the dough and sprinkle with chocolate chips. Fold the dough into thirds like a letter and roll it out again into a rectangle.
7. Cut the dough into triangles and roll each triangle up from the wide end, forming croissant shapes.
8. Place the croissants on the prepared baking sheet and bake for 20-25 minutes, or until golden and flaky.
9. Optional: Dust with powdered sugar before serving.

These gluten-free chocolate almond croissants are a luxurious way to celebrate Easter breakfast. With their buttery layers, sweet almond filling, and rich chocolate, they provide an indulgent experience that rivals any bakery treat. Their flaky texture and delicate flavor make them the perfect centerpiece for an Easter brunch or a special holiday morning.

Gluten-Free Blueberry Lemon Pancakes

These gluten-free blueberry lemon pancakes are bursting with fresh flavors, making them an ideal choice for an Easter morning breakfast. The combination of juicy blueberries and zesty lemon creates a light and refreshing twist on the classic pancake. Soft, fluffy, and gluten-free, these pancakes are a delightful treat that will have your family asking for seconds. Drizzle with maple syrup or a dusting of powdered sugar for an extra touch of sweetness.

Ingredients

• 1 ½ cups gluten-free all-purpose flour
• 1 tbsp sugar
• 2 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup milk (dairy or non-dairy)
• 2 large eggs
• 1 tsp vanilla extract
• 2 tbsp melted butter or coconut oil
• Zest of 1 lemon
• 1 cup fresh or frozen blueberries
• Maple syrup, for serving

Instructions

1. In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, combine the milk, eggs, vanilla extract, melted butter, and lemon zest.
3. Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the blueberries.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease with cooking spray or butter.
5. Pour ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown, about 2-3 minutes per side.
6. Serve warm with maple syrup or powdered sugar.

These gluten-free blueberry lemon pancakes are a delightful addition to your Easter breakfast table. The refreshing citrusy flavor of lemon paired with the sweetness of blueberries makes each bite a burst of joy. They’re light and fluffy, providing the perfect balance of flavors and textures. Whether you serve them as a brunch item or a cozy breakfast, these pancakes will become a beloved tradition.

Gluten-Free Cinnamon Roll Casserole

This gluten-free cinnamon roll casserole is a warm and comforting dish that will make your Easter morning extra special. Combining the delicious flavors of cinnamon rolls with a custardy, baked texture, it’s a twist on the classic cinnamon roll. With no need to roll out dough, this casserole is a time-saving and crowd-pleasing option that’s perfect for feeding a group. Top it with a sweet glaze for that final touch.

Ingredients

• 1 batch gluten-free cinnamon rolls (store-bought or homemade)
• 4 large eggs
• 1 cup milk (dairy or non-dairy)
• ½ cup brown sugar
• 1 tsp ground cinnamon
• ½ tsp vanilla extract
• Pinch of salt
• Glaze (optional):
  • 1 cup powdered sugar
  • 2 tbsp milk
  • ½ tsp vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. If using store-bought gluten-free cinnamon rolls, cut them into bite-sized pieces. If using homemade, cut the rolls into pieces and place them in the baking dish.
3. In a large bowl, whisk together the eggs, milk, brown sugar, cinnamon, vanilla extract, and salt.
4. Pour the egg mixture over the cinnamon roll pieces, ensuring all are covered. Let it sit for about 10 minutes so the bread absorbs the mixture.
5. Bake for 35-40 minutes or until the casserole is golden and the eggs are set.
6. While the casserole bakes, prepare the glaze by whisking together powdered sugar, milk, and vanilla extract until smooth.
7. Once the casserole is done, drizzle the glaze over the top and serve.

This gluten-free cinnamon roll casserole offers all the flavor of classic cinnamon rolls but with less effort and more deliciousness. The warm, gooey cinnamon filling and the custard-like texture make it an irresistible Easter breakfast. The sweet glaze adds a finishing touch that elevates this casserole to a new level of indulgence. Perfect for serving a crowd, it’s a time-saver that doesn’t compromise on taste.

Gluten-Free Carrot Cake Oatmeal

Carrot cake meets breakfast in this gluten-free carrot cake oatmeal. Filled with the warm spices of cinnamon and nutmeg and topped with grated carrots, this oatmeal is both comforting and nutritious. It’s a perfect Easter breakfast to satisfy your sweet tooth without the gluten. The addition of chopped walnuts and a drizzle of maple syrup gives it that “carrot cake” feel while maintaining a wholesome, hearty base.

Ingredients

• 1 cup gluten-free rolled oats
• 2 cups milk (dairy or non-dairy)
• 1 medium carrot, grated
• 1 tbsp maple syrup (or to taste)
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• Pinch of salt
• ¼ cup chopped walnuts
• 2 tbsp raisins (optional)
• 1 tsp vanilla extract

Instructions

1. In a medium saucepan, bring the milk to a simmer over medium heat.
2. Add the oats, grated carrot, maple syrup, cinnamon, nutmeg, and salt. Stir to combine.
3. Reduce heat to low and cook, stirring occasionally, for 5-7 minutes, or until the oats are soft and the mixture has thickened.
4. Remove from heat and stir in the vanilla extract.
5. Top with chopped walnuts and raisins, if using. Serve warm with a drizzle of additional maple syrup if desired.

This gluten-free carrot cake oatmeal is a wholesome and sweet way to start your Easter morning. Packed with flavor from the warm spices, sweet maple syrup, and grated carrots, it’s a comforting breakfast that feels indulgent yet nourishing. The walnuts and raisins give it the perfect texture and flavor, making it a wonderful alternative to traditional carrot cake. It’s the ideal balance of healthy and delicious for your Easter breakfast.

Gluten-Free Strawberry Almond Muffins

These gluten-free strawberry almond muffins are light, flavorful, and the perfect way to kickstart your Easter morning. With fresh strawberries folded into a soft almond-flavored batter, these muffins are full of fruity sweetness and nutty goodness. The addition of almond flour gives them a subtle richness, while the strawberries add a burst of freshness. They are a healthy yet indulgent treat for your holiday breakfast.

Ingredients

• 1 cup gluten-free all-purpose flour
• ½ cup almond flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 tsp cinnamon
• 2 large eggs
• ½ cup maple syrup or honey
• ½ cup milk (dairy or non-dairy)
• 1 tsp vanilla extract
• ¼ cup melted coconut oil or butter
• 1 cup fresh strawberries, chopped
• ¼ cup sliced almonds

Instructions

1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, combine the gluten-free flour, almond flour, baking powder, baking soda, salt, and cinnamon.
3. In a separate bowl, whisk together the eggs, maple syrup, milk, vanilla extract, and melted coconut oil.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the chopped strawberries.
5. Spoon the batter into the muffin tin, filling each cup about ¾ full. Sprinkle sliced almonds on top of each muffin.
6. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

These gluten-free strawberry almond muffins are a delightful addition to any Easter breakfast. They offer the perfect balance of sweetness and nuttiness, with the strawberries adding a fresh, fruity flavor. The almond flour gives them a tender, moist texture that’s sure to please everyone at the table. Whether enjoyed with a cup of coffee or as a sweet snack, these muffins are a crowd-pleaser that’s both delicious and gluten-free.

Gluten-Free Egg and Spinach Breakfast Cups

These gluten-free egg and spinach breakfast cups are a savory and healthy option for your Easter morning. Packed with protein from the eggs and nutrients from fresh spinach, these cups are a great way to start the day on a nutritious note. They’re simple to prepare, and their individual serving size makes them ideal for a family breakfast or brunch. Add some cheese or herbs for extra flavor, if desired.

Ingredients

• 6 large eggs
• 1 ½ cups fresh spinach, chopped
• ¼ cup shredded cheese (optional, dairy or dairy-free)
• ½ tsp garlic powder
• ½ tsp onion powder
• Salt and pepper, to taste
• 1 tbsp olive oil or cooking spray
• Fresh herbs for garnish (optional)

Instructions

1. Preheat the oven to 375°F (190°C). Grease a muffin tin with olive oil or cooking spray.
2. In a medium-sized bowl, whisk the eggs. Add the chopped spinach, garlic powder, onion powder, salt, and pepper. Stir to combine.
3. Pour the egg mixture evenly into the muffin tin, filling each cup about halfway.
4. If using cheese, sprinkle some shredded cheese on top of each egg mixture.
5. Bake for 12-15 minutes, or until the eggs are set and lightly golden on top.
6. Remove from the oven and let cool slightly before removing from the muffin tin. Garnish with fresh herbs if desired.

These gluten-free egg and spinach breakfast cups are a savory, satisfying, and protein-packed way to enjoy your Easter breakfast. The fresh spinach adds color and nutrients, while the eggs provide a creamy, rich texture. Customize them with cheese or herbs for added flavor, and enjoy these cups as a convenient, healthy breakfast option that’s both gluten-free and delicious. These make a perfect addition to any Easter brunch spread.

Gluten-Free Coconut Flour Banana Bread

This gluten-free coconut flour banana bread is a moist, delicious, and healthier alternative to traditional banana bread. Made with coconut flour, it’s naturally gluten-free and adds a hint of coconut flavor that perfectly complements the ripe bananas. This bread is lightly sweetened with honey, making it a great choice for an Easter breakfast. It’s a nutritious, satisfying option that pairs wonderfully with a hot cup of coffee or tea.

Ingredients

• 3 ripe bananas, mashed
• 4 large eggs
• ¼ cup coconut oil, melted
• ¼ cup honey or maple syrup
• 1 tsp vanilla extract
• ½ cup coconut flour
• ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 tsp ground cinnamon
• ¼ cup chopped walnuts or chocolate chips (optional)

Instructions

1. Preheat the oven to 350°F (175°C). Grease a loaf pan with coconut oil or line it with parchment paper.
2. In a large bowl, mash the bananas until smooth. Add the eggs, melted coconut oil, honey, and vanilla extract, mixing until combined.
3. In a separate bowl, whisk together the coconut flour, baking powder, baking soda, salt, and cinnamon.
4. Gradually add the dry ingredients to the wet ingredients and stir until just combined.
5. If using walnuts or chocolate chips, fold them into the batter.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the banana bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This gluten-free coconut flour banana bread is a delicious and nutritious choice for your Easter breakfast or brunch. The natural sweetness of the ripe bananas and the richness of coconut flour combine to create a moist, tender loaf that’s perfect with a cup of coffee or tea. It’s an easy, healthier take on traditional banana bread, and with its gluten-free ingredients, it’s suitable for anyone with dietary restrictions. Enjoy it as part of a leisurely Easter morning meal or as a quick snack throughout the day.

Note: More recipes are coming soon!