50+ Easy and Delicious Friday Gluten-Free Breakfast Recipes for Every Taste

Starting your Friday morning on a delicious note can set the tone for the entire day.

But when you’re following a gluten-free lifestyle, finding breakfast options that are both satisfying and easy to prepare can sometimes be a challenge.

That’s where this collection of 50+ Friday gluten-free breakfast recipes comes in.

Whether you’re in the mood for something sweet, savory, or hearty, these gluten-free options cater to all tastes and preferences.

From fluffy pancakes to savory breakfast bowls and quick overnight oats, there’s something here for everyone.

Say goodbye to boring breakfasts and hello to a fun, flavorful, and gluten-free start to your Friday!

50+ Easy and Delicious Friday Gluten-Free Breakfast Recipes for Every Taste

With these 50+ Friday gluten-free breakfast recipes, you’re sure to find a dish that fits your mood and nutritional needs.

Whether you’re looking for a quick, make-ahead option or a hearty meal to enjoy with the family, these recipes are designed to offer variety, flavor, and satisfaction.

Gluten-free breakfasts don’t have to be restrictive or bland—they can be just as tasty and exciting as their gluten-filled counterparts.

So, go ahead and enjoy your Friday mornings with these delicious recipes that will make you look forward to breakfast every week!

Gluten-Free Banana Pancakes

These gluten-free banana pancakes are fluffy, sweet, and full of natural flavors. Made with ripe bananas, almond flour, and a few simple ingredients, they’re the perfect treat to kick off your Friday. Whether you’re enjoying them with maple syrup, fresh berries, or a dusting of powdered sugar, these pancakes are a great way to enjoy a wholesome and indulgent breakfast.

Ingredients:

• 2 ripe bananas, mashed
• 2 eggs
• 1 cup almond flour
• 1 tsp baking powder
• 1/2 tsp vanilla extract
• 1/4 tsp cinnamon
• Pinch of salt
• 2 tbsp coconut oil or butter (for cooking)
• Optional toppings: maple syrup, fresh fruit, nuts

Instructions:

1. In a medium bowl, mash the ripe bananas until smooth.
2. Add the eggs and vanilla extract to the bananas, whisking until well combined.
3. In a separate bowl, mix the almond flour, baking powder, cinnamon, and salt.
4. Gradually add the dry ingredients to the banana mixture, stirring until the batter is smooth and thick.
5. Heat a non-stick pan over medium heat and add the coconut oil or butter.
6. Pour small portions of batter onto the pan, forming pancakes. Cook for 2-3 minutes on each side until golden brown and cooked through.
7. Serve hot with your favorite toppings.

These gluten-free banana pancakes are a delightful, nutritious way to start your Friday morning. With the natural sweetness of the bananas, they’re an excellent option for those craving a healthier pancake alternative. They’re easy to make, filling, and customizable with a variety of toppings, making them an ideal breakfast choice for a gluten-free lifestyle. Whether you’re cooking for yourself or family, this recipe will bring a smile to everyone’s face.

Gluten-Free Avocado Toast with Poached Egg

This gluten-free avocado toast with a poached egg is a perfect combination of creamy avocado, a runny egg, and toasted gluten-free bread. Packed with healthy fats, protein, and fiber, it makes for a well-rounded and satisfying breakfast. You can add spices and herbs to elevate the flavor, or enjoy it with a sprinkle of lemon juice for a fresh twist.

Ingredients:

• 2 slices gluten-free bread
• 1 ripe avocado
• 1 egg
• 1 tbsp olive oil
• Salt and pepper, to taste
• Optional toppings: red pepper flakes, lemon juice, chopped parsley

Instructions:

1. Toast the gluten-free bread slices in a toaster or on a skillet until golden brown.
2. While the bread is toasting, poach the egg. To do this, bring a small pot of water to a simmer, add a splash of vinegar, and gently crack the egg into the water. Cook for 3-4 minutes or until the whites are set but the yolk remains runny.
3. While the egg is cooking, slice the avocado in half and remove the pit. Scoop the flesh into a bowl and mash it with a fork. Season with salt, pepper, and a splash of olive oil.
4. Spread the mashed avocado evenly over the toasted bread.
5. Once the egg is done, carefully remove it from the water and place it on top of the avocado toast.
6. Garnish with red pepper flakes, lemon juice, or chopped parsley, if desired.

This gluten-free avocado toast with poached egg is not only a quick and easy breakfast but also a versatile one. The creamy avocado pairs perfectly with the runny egg and the crunch of the toasted bread, creating a delicious contrast of textures. The optional toppings allow you to customize the flavor to suit your preferences, making it a breakfast that’s both nutritious and flavorful. Enjoy it on a lazy Friday morning or as a quick, energizing start to your day.

Gluten-Free Chocolate Chia Pudding

For a fun, dessert-like breakfast that’s also healthy, try this gluten-free chocolate chia pudding. Made with chia seeds, cocoa powder, almond milk, and a touch of sweetener, this pudding is packed with protein, fiber, and antioxidants. It’s a perfect make-ahead recipe for busy mornings, as it only needs a few hours to set in the fridge.

Ingredients:

• 1/4 cup chia seeds
• 1 cup unsweetened almond milk (or any plant-based milk)
• 2 tbsp cocoa powder
• 1 tbsp maple syrup (or sweetener of choice)
• 1/2 tsp vanilla extract
• Pinch of salt
• Optional toppings: fresh berries, shredded coconut, nuts, whipped cream

Instructions:

1. In a mixing bowl, whisk together the almond milk, cocoa powder, maple syrup, vanilla extract, and a pinch of salt.
2. Stir in the chia seeds until fully combined. Let the mixture sit for 5 minutes, then stir again to prevent the seeds from clumping.
3. Cover the bowl and refrigerate for at least 3 hours or overnight, allowing the chia seeds to absorb the liquid and thicken.
4. When ready to serve, give the pudding a good stir. Spoon into bowls or jars and top with your favorite toppings such as fresh berries, nuts, or shredded coconut.

This gluten-free chocolate chia pudding is a delicious, healthy breakfast that feels like a treat. The combination of chia seeds and cocoa provides a rich, satisfying texture, while the almond milk and sweetener give it a creamy finish. It’s a perfect choice for anyone looking for a filling, nutrient-packed breakfast that can be prepared in advance. Enjoy it on a Friday morning as a comforting and indulgent start to your day!

Gluten-Free Spinach and Feta Egg Muffins

These gluten-free spinach and feta egg muffins are an easy, protein-packed breakfast perfect for busy mornings. With the goodness of eggs, spinach, and feta cheese, they offer a savory option that’s both nutritious and filling. These muffins can be made ahead of time and stored in the fridge for a quick grab-and-go breakfast throughout the week.

Ingredients:

• 6 large eggs
• 1 cup fresh spinach, chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup red bell pepper, diced
• 1/4 cup onion, finely chopped
• Salt and pepper to taste
• 1 tbsp olive oil
• 1/2 tsp garlic powder (optional)
• 1/2 tsp dried oregano (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a muffin tin with olive oil or use muffin liners.
2. In a skillet, heat the olive oil over medium heat. Add the onion, red bell pepper, and spinach. Sauté for 3-4 minutes until the spinach wilts and the vegetables soften. Set aside to cool.
3. In a bowl, whisk the eggs and season with salt, pepper, garlic powder, and oregano.
4. Add the sautéed vegetables and feta cheese to the egg mixture, stirring to combine.
5. Pour the egg mixture evenly into the muffin tin, filling each cup about 3/4 full.
6. Bake for 15-20 minutes or until the eggs are fully set and the muffins are lightly golden on top.
7. Allow the muffins to cool slightly before serving. Enjoy warm or store in the fridge for up to 5 days.

These gluten-free spinach and feta egg muffins are a delightful way to start your Friday, providing a savory, satisfying breakfast that’s both low-carb and full of flavor. The combination of spinach, feta, and eggs makes for a balanced meal that can be prepared in advance and enjoyed all week long. Whether you’re in a rush or savoring a leisurely breakfast, these egg muffins are a great addition to your gluten-free breakfast rotation.

Gluten-Free Apple Cinnamon Oatmeal

This gluten-free apple cinnamon oatmeal is a warm and comforting breakfast that’s perfect for chilly Friday mornings. Made with gluten-free oats, fresh apples, and a touch of cinnamon, it’s a wholesome, nourishing way to start your day. The apples add natural sweetness while the cinnamon gives it that classic fall flavor, making it a crowd-pleasing option for everyone.

Ingredients:

• 1 cup gluten-free rolled oats
• 2 cups water or almond milk
• 1 medium apple, peeled, cored, and diced
• 1 tsp cinnamon
• 1/2 tsp vanilla extract
• 1 tbsp maple syrup (optional)
• Pinch of salt
• Toppings: Chopped nuts, dried fruit, or more cinnamon

Instructions:

1. In a medium saucepan, combine the oats, water (or almond milk), cinnamon, and salt. Bring to a simmer over medium heat.
2. Add the diced apples to the saucepan, stirring to combine. Continue to cook for 5-7 minutes until the oats are tender and the apples are soft.
3. Stir in the vanilla extract and maple syrup, adjusting the sweetness to taste.
4. Spoon the oatmeal into bowls and top with your favorite toppings such as chopped nuts, dried fruit, or extra cinnamon.

This gluten-free apple cinnamon oatmeal is a comforting, healthy breakfast that’s perfect for starting your Friday morning with warmth and energy. The combination of oats, apples, and cinnamon creates a classic, satisfying dish that is both filling and nutritious. With customizable toppings, this recipe can be adjusted to suit your tastes and preferences, making it an excellent option for a wholesome, gluten-free breakfast.

Gluten-Free Sweet Potato Hash with Eggs

This gluten-free sweet potato hash with eggs is a vibrant, flavorful breakfast that’s as nutritious as it is delicious. The combination of crispy sweet potatoes, bell peppers, onions, and seasoned eggs creates a hearty meal to fuel your Friday morning. Packed with vitamins and protein, this dish is both satisfying and energizing, perfect for those who enjoy a savory breakfast.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 red bell pepper, diced
• 1/2 onion, diced
• 2 tbsp olive oil
• Salt and pepper to taste
• 4 eggs
• 1/2 tsp smoked paprika (optional)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the diced sweet potatoes and cook for 10-12 minutes, stirring occasionally, until they begin to soften and brown slightly.
2. Add the bell pepper and onion to the skillet, continuing to cook for an additional 5-7 minutes until the vegetables are tender and lightly caramelized.
3. Season the hash with salt, pepper, and smoked paprika (if using), stirring to combine.
4. Make four wells in the hash and crack an egg into each one. Cover the skillet and cook for 5-7 minutes, or until the eggs are cooked to your desired doneness.
5. Garnish with chopped fresh parsley before serving.

This gluten-free sweet potato hash with eggs is a hearty and satisfying way to start your Friday. The combination of sweet potatoes and eggs provides a perfect balance of carbohydrates and protein, making it a filling breakfast. With its vibrant flavors and customizable toppings, this recipe is not only gluten-free but also a fantastic choice for anyone seeking a wholesome, savory start to their day. Whether you enjoy it as a family breakfast or a solo treat, this dish is sure to become a favorite.

Gluten-Free Blueberry Almond Flour Muffins

These gluten-free blueberry almond flour muffins are soft, moist, and packed with antioxidants. Made with almond flour, these muffins are naturally gluten-free and provide a slightly nutty flavor that pairs perfectly with the juicy bursts of blueberries. They make for an easy breakfast or snack, and are a great way to enjoy a treat that’s both nutritious and satisfying.

Ingredients:

• 2 cups almond flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup honey or maple syrup
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries
• 1/4 cup sliced almonds (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease with coconut oil.
2. In a large bowl, combine the almond flour, baking soda, and salt.
3. In another bowl, whisk together the eggs, honey or maple syrup, almond milk, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients and stir until well combined.
5. Gently fold in the blueberries, being careful not to crush them.
6. Spoon the batter into the muffin tin, filling each cup about 3/4 full. Sprinkle sliced almonds on top if using.
7. Bake for 18-22 minutes, or until a toothpick comes out clean and the muffins are lightly golden.
8. Let cool before serving.

These gluten-free blueberry almond flour muffins are the perfect balance of sweetness and nuttiness. With the almond flour providing a tender crumb and the blueberries offering a fresh burst of flavor, they’re an ideal breakfast or mid-morning snack. They’re easy to make, store well in the fridge for several days, and can be enjoyed on the go, making them a great addition to your gluten-free breakfast repertoire.

Gluten-Free Coconut Chia Granola

This homemade gluten-free coconut chia granola is crunchy, slightly sweet, and packed with healthy fats and fiber. The combination of coconut flakes, chia seeds, and a drizzle of honey creates a granola that’s not only gluten-free but also nutritious and delicious. It’s perfect as a topping for yogurt or as a standalone breakfast with milk or almond milk.

Ingredients:

• 2 cups gluten-free rolled oats
• 1 cup unsweetened coconut flakes
• 2 tbsp chia seeds
• 1/4 cup maple syrup or honey
• 1/4 cup coconut oil, melted
• 1/2 tsp vanilla extract
• Pinch of salt
• Optional: Dried fruit, nuts, or seeds for extra flavor

Instructions:

1. Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the rolled oats, coconut flakes, and chia seeds.
3. In a separate bowl, whisk together the maple syrup, melted coconut oil, vanilla extract, and a pinch of salt.
4. Pour the wet ingredients over the dry ingredients and stir until everything is evenly coated.
5. Spread the granola mixture in an even layer on the prepared baking sheet.
6. Bake for 20-25 minutes, stirring halfway through, until the granola is golden brown and crispy.
7. Allow the granola to cool before breaking it into clusters. Store in an airtight container for up to two weeks.

This gluten-free coconut chia granola is not only simple to make but also a delicious, crunchy addition to any breakfast. It’s perfect when paired with yogurt or almond milk, or simply eaten by the handful as a snack. The natural sweetness from the maple syrup and honey, along with the chewy coconut and crunchy oats, creates a satisfying texture that will keep you energized throughout the morning. Plus, it’s easily customizable with your favorite dried fruits, nuts, or seeds!

Gluten-Free Zucchini Fritters

These gluten-free zucchini fritters are a savory, crispy breakfast option that’s light but satisfying. Packed with grated zucchini, these fritters are low-carb and full of flavor, and the gluten-free flour and egg mixture bind everything together to create a crispy outer layer. Serve them with a dollop of yogurt or a sprinkle of herbs for added flavor.

Ingredients:

• 2 medium zucchinis, grated
• 1/4 cup gluten-free all-purpose flour
• 1 egg, beaten
• 1/4 cup grated Parmesan cheese (optional)
• 2 tbsp fresh parsley, chopped
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 2 tbsp olive oil (for frying)

Instructions:

1. Grate the zucchinis and place them in a clean dish towel or paper towel. Squeeze out excess moisture.
2. In a large bowl, combine the grated zucchini, gluten-free flour, egg, Parmesan cheese (if using), parsley, garlic powder, salt, and pepper. Stir until everything is well incorporated.
3. Heat olive oil in a large skillet over medium heat.
4. Scoop spoonfuls of the zucchini mixture and form them into patties, then place them into the hot skillet. Cook for 3-4 minutes on each side until golden and crispy.
5. Transfer the fritters to a paper towel-lined plate to absorb any excess oil.
6. Serve warm, topped with a dollop of Greek yogurt or a drizzle of olive oil, if desired.

These gluten-free zucchini fritters are a savory and satisfying breakfast that’s both light and filling. The crispy exterior and tender interior make them a delicious treat, while the grated zucchini provides a healthy dose of vegetables in your morning meal. Whether served with yogurt, a sprinkle of herbs, or as part of a larger breakfast spread, these fritters are a versatile and tasty gluten-free option. They’re easy to make and a great way to sneak in some extra veggies for a balanced breakfast.

Gluten-Free Banana Nut Pancakes

These gluten-free banana nut pancakes are fluffy, sweet, and packed with the goodness of ripe bananas and crunchy nuts. A perfect way to enjoy a comforting and satisfying breakfast without any gluten. The bananas add natural sweetness and moisture, while the walnuts or pecans provide a delightful crunch. Serve with a drizzle of maple syrup for a breakfast everyone will love.

Ingredients:

• 2 ripe bananas, mashed
• 2 large eggs
• 1/2 cup almond flour
• 1/2 tsp baking powder (gluten-free)
• 1/4 tsp cinnamon
• 1/4 tsp vanilla extract
• 1/4 cup walnuts or pecans, chopped
• 1/4 cup almond milk (or any dairy-free milk)
• Coconut oil for cooking

Instructions:

1. In a large mixing bowl, mash the ripe bananas until smooth.
2. Add the eggs, almond flour, baking powder, cinnamon, vanilla extract, and almond milk. Stir until well combined.
3. Gently fold in the chopped nuts.
4. Heat a skillet or griddle over medium heat and lightly grease with coconut oil.
5. Pour 1/4 cup of the pancake batter onto the skillet for each pancake. Cook for 2-3 minutes on each side, or until golden brown and cooked through.
6. Serve the pancakes with maple syrup, fresh berries, or more chopped nuts.

These gluten-free banana nut pancakes are the ideal breakfast for those who enjoy a comforting, sweet, and nutty start to their day. The natural sweetness from the bananas and the crunch from the nuts make each bite satisfying. Whether you’re enjoying them on a lazy weekend or preparing them for a busy morning, these pancakes offer a wholesome, gluten-free option that’s sure to become a favorite breakfast choice.

Gluten-Free Avocado Toast with Poached Eggs

Avocado toast with poached eggs is a simple yet nutritious breakfast that’s naturally gluten-free when served on gluten-free bread. The creamy avocado paired with a perfectly poached egg provides healthy fats and protein, making it a filling and satisfying meal. It’s quick to prepare and can be customized with toppings like tomatoes, herbs, or a sprinkle of red pepper flakes for added flavor.

Ingredients:

• 2 slices gluten-free bread
• 1 ripe avocado
• 2 large eggs
• 1 tbsp vinegar (for poaching eggs)
• Salt and pepper to taste
• Red pepper flakes (optional)
• Fresh herbs (optional)

Instructions:

1. Toast the gluten-free bread slices until golden brown.
2. While the bread is toasting, bring a pot of water to a simmer and add the vinegar.
3. Crack the eggs into small bowls. Create a gentle whirlpool in the simmering water and carefully add the eggs one at a time. Poach for 3-4 minutes until the whites are set but the yolks remain soft.
4. While the eggs are poaching, mash the avocado in a bowl and season with salt and pepper.
5. Spread the mashed avocado evenly on the toasted bread.
6. Once the eggs are done, carefully remove them with a slotted spoon and place one on each slice of avocado toast.
7. Garnish with red pepper flakes and fresh herbs, if desired. Serve immediately.

This gluten-free avocado toast with poached eggs is a simple yet satisfying breakfast that’s rich in healthy fats and protein. The creamy avocado complements the runny poached egg perfectly, and the gluten-free bread provides a solid base. With minimal ingredients and quick preparation, this dish is a great way to enjoy a balanced and nutritious breakfast. You can easily adjust the toppings and seasonings to suit your taste, making it a versatile option for any morning.

Gluten-Free Apple Cinnamon Overnight Oats

These gluten-free apple cinnamon overnight oats are a no-cook, easy-to-prepare breakfast that’s perfect for busy mornings. With the flavors of cinnamon and sweet apple, this recipe offers a wholesome, nourishing start to your day. Simply mix the ingredients the night before and let them soak in the fridge overnight for a quick and convenient breakfast option that’s also full of fiber and antioxidants.

Ingredients:

• 1/2 cup gluten-free rolled oats
• 1/2 cup unsweetened almond milk (or any dairy-free milk)
• 1/2 apple, chopped
• 1/2 tsp cinnamon
• 1 tbsp chia seeds
• 1 tbsp maple syrup (optional)
• A pinch of salt

Instructions:

1. In a mason jar or bowl, combine the oats, almond milk, chopped apple, cinnamon, chia seeds, maple syrup (if using), and a pinch of salt.
2. Stir the mixture well to ensure the oats and chia seeds are evenly combined with the liquid.
3. Cover and refrigerate overnight.
4. In the morning, give the oats a good stir. If you prefer a thinner consistency, add a little more almond milk.
5. Top with additional apple slices, nuts, or seeds if desired.

These gluten-free apple cinnamon overnight oats are a healthy, time-saving breakfast option. The apples add a touch of sweetness, while the cinnamon provides a warm, comforting flavor. The chia seeds offer a dose of fiber and healthy fats, making this a well-rounded breakfast that keeps you satisfied throughout the morning. Prep the night before for an easy, grab-and-go meal that’s perfect for busy days when you need a nutritious start to your day.

Gluten-Free Sweet Potato Breakfast Hash

This gluten-free sweet potato breakfast hash is a hearty and flavorful breakfast option that’s packed with nutrients. The combination of tender sweet potatoes, crispy vegetables, and a perfectly fried egg makes for a satisfying and nutritious morning meal. It’s naturally gluten-free and can be easily customized with your favorite veggies or toppings. Whether enjoyed as a main dish or paired with a side of fruit, this hash is a great way to fuel your day.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 red bell pepper, diced
• 1 small onion, diced
• 1/2 tsp paprika
• 1/4 tsp cumin
• Salt and pepper to taste
• 2 tbsp olive oil
• 2 large eggs
• Fresh parsley or cilantro for garnish (optional)

Instructions:

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
2. Add the diced sweet potatoes and cook for 8-10 minutes, stirring occasionally, until they begin to soften.
3. Add the bell pepper, onion, paprika, cumin, salt, and pepper. Continue cooking for another 5-7 minutes until the vegetables are tender and slightly caramelized.
4. While the vegetables are cooking, heat the remaining tablespoon of olive oil in a separate pan over medium heat and fry the eggs to your liking (sunny side up, over easy, etc.).
5. Serve the sweet potato hash in bowls, topped with a fried egg and garnished with fresh parsley or cilantro.

This gluten-free sweet potato breakfast hash is a filling and flavorful dish that’s perfect for starting your day off right. The sweet potatoes provide a hearty base while the vegetables add color, crunch, and nutrients. The fried egg on top adds richness and protein, making this a well-balanced meal. It’s a great choice for those who prefer a savory, gluten-free breakfast that’s both satisfying and easy to prepare.

Gluten-Free Chocolate Chia Pudding

This gluten-free chocolate chia pudding is a decadent yet healthy breakfast or snack that’s both dairy-free and naturally sweetened. The rich chocolate flavor, combined with the creamy texture of the chia seeds, makes for a delightful morning treat. Packed with fiber, healthy fats, and antioxidants, this pudding can be made the night before for an easy, no-cook breakfast that’s ready to enjoy in the morning.

Ingredients:

• 3 tbsp chia seeds
• 1 cup unsweetened almond milk (or any dairy-free milk)
• 2 tbsp cocoa powder
• 1-2 tbsp maple syrup or honey (optional)
• 1/2 tsp vanilla extract
• A pinch of salt
• Fresh berries or nuts for topping (optional)

Instructions:

1. In a bowl or mason jar, combine the chia seeds, almond milk, cocoa powder, maple syrup (if using), vanilla extract, and a pinch of salt.
2. Stir the mixture well to ensure that the chia seeds are evenly distributed and the cocoa powder is fully incorporated.
3. Cover and refrigerate for at least 4 hours or overnight to allow the chia seeds to absorb the liquid and thicken.
4. In the morning, give the pudding a good stir. If you prefer a thinner consistency, add a little more almond milk.
5. Top with fresh berries, nuts, or granola if desired.

This gluten-free chocolate chia pudding is the perfect breakfast for anyone with a sweet tooth who’s looking for a healthier alternative. The chia seeds provide fiber and healthy fats, while the cocoa powder adds a rich chocolate flavor without the need for refined sugar. Made the night before, this pudding is an easy, make-ahead breakfast that’s both indulgent and nutritious. It’s also highly customizable, so you can add your favorite toppings for extra flavor and texture.

Gluten-Free Spinach and Feta Breakfast Quesadilla

This gluten-free spinach and feta breakfast quesadilla is a savory, cheesy breakfast that’s both satisfying and quick to make. Using gluten-free tortillas, this recipe features a creamy spinach and feta filling with a touch of garlic and onion. It’s a flavorful, protein-packed option that can be customized with extra veggies or spices for added depth. Serve with salsa or avocado on the side for a complete meal.

Ingredients:

• 2 gluten-free tortillas
• 1 cup fresh spinach, chopped
• 1/4 cup crumbled feta cheese
• 1/4 cup shredded mozzarella cheese
• 1/4 small onion, finely chopped
• 1 small clove garlic, minced
• Salt and pepper to taste
• Olive oil or butter for cooking

Instructions:

1. In a small skillet, sauté the chopped onion and garlic in a bit of olive oil over medium heat for 2-3 minutes until softened.
2. Add the chopped spinach to the skillet and cook for an additional 2 minutes, until the spinach wilts. Season with salt and pepper.
3. Remove the mixture from the skillet and set aside to cool slightly.
4. Place one tortilla in the skillet over medium heat. Sprinkle the shredded mozzarella cheese evenly over the tortilla, then layer with the spinach and feta mixture.
5. Top with the second tortilla and cook for 2-3 minutes on each side, or until the cheese is melted and the tortillas are golden brown and crispy.
6. Slice into wedges and serve with salsa, guacamole, or a dollop of sour cream.

This gluten-free spinach and feta breakfast quesadilla is a delicious and satisfying option for a savory morning meal. The combination of wilted spinach, creamy feta, and melted cheese creates a flavor-packed filling that’s both savory and satisfying. The crispy tortillas add the perfect crunch, making each bite irresistible. It’s a great option for anyone looking for a quick, gluten-free breakfast that’s packed with protein and flavor. Whether you enjoy it on its own or with your favorite toppings, this quesadilla is sure to start your day off right.

Note: More recipes are coming soon!