34+ Delicious Gluten-Free Breakfast & Brunch Recipes to Kickstart Your Day

When it comes to breakfast and brunch, finding delicious options that are both satisfying and gluten-free can sometimes feel like a challenge.

Whether you’re gluten-sensitive, have celiac disease, or simply prefer gluten-free meals, you deserve to enjoy mouthwatering dishes that are both healthy and flavorful.

In this blog post, we’ve rounded up over 34 fantastic gluten-free breakfast and brunch recipes that are easy to make and perfect for any occasion.

From savory to sweet, light to hearty, these recipes will cater to every taste and dietary need.

So, whether you’re cooking for yourself or hosting a brunch gathering, these gluten-free recipes will ensure everyone leaves the table happy and satisfied!

34+ Delicious Gluten-Free Breakfast & Brunch Recipes to Kickstart Your Day

Embracing a gluten-free lifestyle doesn’t mean compromising on taste or variety when it comes to breakfast and brunch.

From fluffy pancakes to savory egg dishes, these 34+ gluten-free recipes offer something for everyone, whether you’re craving something sweet, savory, or nutritious.

These recipes are not only delicious but also simple to prepare, making them perfect for busy mornings or laid-back weekend brunches.

So, go ahead and try these recipes to discover how easy and enjoyable gluten-free meals can be. Your mornings just got a whole lot better!

Gluten-Free Avocado Toast with Poached Eggs

Start your morning right with a delicious and nutritious gluten-free avocado toast topped with poached eggs.

This combination offers a satisfying mix of healthy fats, protein, and fiber, making it a perfect choice for a fulfilling brunch.

It’s quick to prepare and easy to customize with your favorite toppings.

Plus, it’s a great way to incorporate the goodness of avocados into your diet.

Ingredients:

• 2 slices of gluten-free bread
• 1 ripe avocado
• 2 eggs
• Salt and pepper, to taste
• Red pepper flakes (optional)
• Fresh lemon juice (optional)
• Olive oil, for drizzling
• Fresh herbs (parsley or cilantro) for garnish

1. Toast the gluten-free bread slices in a toaster or on a grill pan until crisp.
2. While the bread is toasting, bring a pot of water to a simmer and poach the eggs to your desired doneness (typically 3-4 minutes for soft poached eggs).
3. Mash the ripe avocado in a bowl, adding salt, pepper, and a squeeze of lemon juice for extra flavor.
4. Spread the mashed avocado evenly on the toasted bread slices.
5. Place the poached eggs on top of the avocado toast.
6. Garnish with red pepper flakes, a drizzle of olive oil, and fresh herbs.

This gluten-free avocado toast with poached eggs is a perfect blend of creamy avocado, crisp toast, and the richness of poached eggs.

It’s not only tasty but also packed with nutrients, making it an excellent option for those who follow a gluten-free lifestyle.

Whether you’re enjoying it alone or serving it at a brunch gathering, it’s sure to be a hit among guests with dietary restrictions or anyone looking for a healthy and filling meal.

Gluten-Free Banana Pancakes

Banana pancakes are a comforting, sweet treat, and with this gluten-free recipe, they become a healthy and delicious way to start your day.

The combination of ripe bananas, eggs, and a gluten-free flour blend creates a fluffy, satisfying texture, while the natural sweetness of the bananas means you can reduce added sugar.

These pancakes are perfect for a slow morning or a weekend brunch with friends or family.

Ingredients:

• 2 ripe bananas
• 2 eggs
• 1/2 cup gluten-free flour (rice flour or a gluten-free all-purpose blend)
• 1/4 teaspoon baking powder
• 1/2 teaspoon vanilla extract
• A pinch of salt
• Butter or coconut oil, for frying
• Maple syrup or honey, for serving

1. In a bowl, mash the ripe bananas until smooth.
2. Whisk in the eggs, vanilla extract, gluten-free flour, baking powder, and a pinch of salt. Mix until you have a smooth batter.
3. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or coconut oil.
4. Pour spoonfuls of the batter onto the skillet, forming small pancakes. Cook each side for about 2-3 minutes, or until golden brown.
5. Serve the pancakes hot with maple syrup or honey, and top with your favorite fruit or nuts.

These gluten-free banana pancakes are a simple yet indulgent brunch option that’s both naturally sweet and satisfying.

The texture is light and fluffy, making them a treat for anyone, whether they’re gluten-free or not.

They offer the perfect balance of nutrients and energy to kickstart your day.

Plus, with minimal ingredients, this recipe is quick to prepare and can be customized with toppings like fresh berries, nuts, or a dusting of cinnamon for extra flavor.

Gluten-Free Spinach and Mushroom Frittata

This gluten-free spinach and mushroom frittata is a savory brunch option that’s both nutritious and packed with flavor.

The egg base is loaded with fresh spinach, mushrooms, and cheese, making it a great protein-packed meal to fuel you through the morning.

It’s easy to make ahead and can be enjoyed warm or at room temperature, making it perfect for a relaxed brunch gathering.

Ingredients:

• 6 large eggs
• 1 cup fresh spinach, chopped
• 1 cup mushrooms, sliced
• 1/2 cup grated cheddar cheese (or a dairy-free alternative)
• 1/4 cup milk (dairy or plant-based)
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh herbs (optional, for garnish)

1. Preheat your oven to 375°F (190°C).
2. In an oven-safe skillet, heat olive oil over medium heat. Add the mushrooms and cook until softened, about 5 minutes.
3. Add the spinach to the skillet and sauté until wilted, about 2-3 minutes.
4. In a bowl, whisk together the eggs, milk, salt, and pepper. Pour this mixture over the mushrooms and spinach in the skillet.
5. Sprinkle the grated cheese on top and stir gently to distribute.
6. Transfer the skillet to the oven and bake for 15-20 minutes, or until the frittata is set and lightly golden on top.
7. Let it cool slightly before slicing and serving. Garnish with fresh herbs, if desired.

This gluten-free spinach and mushroom frittata is a wholesome, flavorful dish that’s perfect for brunch.

It combines the earthiness of mushrooms with the freshness of spinach, and the egg base holds everything together in a satisfying, hearty meal.

Not only is it naturally gluten-free, but it can also be customized with other vegetables or proteins like bacon or sausage.

It’s a great make-ahead dish and can be enjoyed warm or at room temperature, making it ideal for both small and larger gatherings.

Gluten-Free Sweet Potato Hash

This gluten-free sweet potato hash is a hearty and flavorful dish that combines roasted sweet potatoes, bell peppers, and onions with savory spices.

It’s a versatile brunch option that can be enjoyed on its own or paired with eggs or avocado for added protein.

With a balance of sweet, spicy, and savory flavors, this hash will keep you satisfied and energized throughout the day.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 red bell pepper, chopped
• 1 small onion, chopped
• 2 tablespoons olive oil
• 1/2 teaspoon paprika
• 1/2 teaspoon cumin
• Salt and pepper, to taste
• Fresh parsley or cilantro, for garnish

1. Preheat your oven to 400°F (200°C).
2. Toss the diced sweet potatoes, bell pepper, and onion in olive oil, paprika, cumin, salt, and pepper until evenly coated.
3. Spread the mixture onto a baking sheet in a single layer and roast for 20-25 minutes, or until the sweet potatoes are tender and slightly caramelized.
4. Remove from the oven and transfer to a serving dish. Garnish with fresh parsley or cilantro.
5. Serve on its own or top with poached eggs or avocado for added protein.

This gluten-free sweet potato hash is a fantastic way to enjoy the natural sweetness of sweet potatoes paired with the savory flavors of roasted vegetables and spices.

It’s filling and satisfying while still being light and healthy, making it a great option for a wholesome brunch.

Whether you enjoy it as a standalone dish or with your favorite protein toppings, it’s sure to become a go-to favorite for a delicious gluten-free meal.

Gluten-Free Chia Pudding Parfait

For a refreshing, light, and nutritious brunch option, this gluten-free chia pudding parfait is a perfect choice.

It’s made with just a few simple ingredients but offers a powerhouse of nutrition, including omega-3s from the chia seeds and probiotics from the yogurt.

Layered with fresh fruits and nuts, this parfait is as beautiful as it is delicious.

Ingredients:

• 1/4 cup chia seeds
• 1 cup almond milk (or any plant-based milk)
• 1 teaspoon vanilla extract
• 1 tablespoon maple syrup or honey
• Fresh berries (strawberries, blueberries, raspberries)
• 1/4 cup granola (gluten-free)
• A handful of chopped nuts (almonds, walnuts, or pecans)

1. In a bowl or jar, mix the chia seeds, almond milk, vanilla extract, and maple syrup. Stir well to combine.
2. Cover and refrigerate the mixture for at least 4 hours or overnight to allow the chia seeds to absorb the liquid and thicken into a pudding-like consistency.
3. Once ready, layer the chia pudding in glasses or bowls, alternating with fresh berries, granola, and chopped nuts.
4. Top with a drizzle of honey or additional maple syrup, if desired.

This gluten-free chia pudding parfait is an easy-to-make and visually appealing dish that’s packed with health benefits.

The creamy chia pudding is perfectly complemented by the crunch of granola and the burst of freshness from the berries.

It’s an excellent choice for a light yet filling brunch, especially if you want something you can prepare ahead of time.

Packed with nutrients, it’s both delicious and satisfying, offering a perfect balance of protein, fiber, and healthy fats.

Gluten-Free Zucchini Fritters

These gluten-free zucchini fritters are crispy on the outside and tender on the inside, making them a great savory option for breakfast or brunch.

The zucchini provides moisture, while the gluten-free flour helps bind the ingredients together without compromising on flavor or texture.

You can serve these fritters with a dollop of sour cream or a simple yogurt-based dipping sauce for added creaminess.

Ingredients:

• 2 medium zucchinis, grated
• 1/2 cup gluten-free flour
• 1/4 cup grated Parmesan cheese (optional)
• 1 large egg
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and pepper, to taste
• Olive oil, for frying
• Sour cream or Greek yogurt, for serving

1. Grate the zucchinis and place them in a clean kitchen towel or cheesecloth. Squeeze out any excess moisture.
2. In a mixing bowl, combine the grated zucchini, gluten-free flour, Parmesan cheese (if using), egg, garlic powder, onion powder, salt, and pepper. Stir until well combined.
3. Heat a little olive oil in a skillet over medium heat. Drop spoonfuls of the zucchini mixture into the skillet, flattening them slightly into fritter shapes.
4. Cook each fritter for 2-3 minutes per side, or until golden brown and crispy.
5. Serve warm with a dollop of sour cream or Greek yogurt on the side.

These gluten-free zucchini fritters are a versatile and delicious addition to your brunch menu.

They’re easy to prepare, and the crispy texture paired with the lightness of zucchini makes for a delightful dish.

Whether you serve them as a side dish or as the main event, they’re guaranteed to be a hit with anyone, whether or not they follow a gluten-free diet.

The added option of a creamy dipping sauce brings the perfect finishing touch to this savory treat.

Gluten-Free Breakfast Quinoa Bowl

This gluten-free breakfast quinoa bowl is a protein-packed, nutritious meal that combines quinoa with fresh fruit, nuts, and a touch of honey for a naturally sweet start to your day.

It’s a fantastic alternative to oatmeal and can be easily customized with your favorite toppings.

The quinoa provides a hearty base while keeping you full and satisfied, making it a great choice for a balanced brunch.

Ingredients:

• 1/2 cup quinoa
• 1 cup water or almond milk
• 1/4 teaspoon cinnamon
• 1 tablespoon honey or maple syrup
• Fresh fruit (berries, banana slices, or apple chunks)
• A handful of nuts (almonds, walnuts, or pecans)
• Chia seeds or flax seeds (optional)

1. Rinse the quinoa under cold water to remove any bitterness.
2. In a small pot, combine the quinoa with water or almond milk and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for 12-15 minutes until the quinoa is cooked and the liquid is absorbed.
3. Stir in the cinnamon and honey or maple syrup once the quinoa is cooked.
4. Spoon the quinoa into bowls and top with fresh fruit, nuts, and optional chia or flax seeds.
5. Serve warm and enjoy a satisfying, gluten-free breakfast bowl.

This gluten-free breakfast quinoa bowl is a wholesome, filling option for brunch.

Packed with protein from quinoa, healthy fats from nuts, and natural sweetness from fresh fruit, it’s a great way to start your day with sustained energy.

Its versatility means you can switch up the toppings based on what’s in season or your personal preferences, making it a customizable dish that never gets boring.

Perfect for anyone seeking a gluten-free, hearty breakfast that’s still light and refreshing.

Gluten-Free Berry Almond Smoothie Bowl

This gluten-free berry almond smoothie bowl is a refreshing, nutrient-dense meal that’s perfect for a light brunch or breakfast.

The combination of frozen berries, almond butter, and almond milk makes for a creamy and satisfying base, while the toppings add crunch, sweetness, and texture.

It’s a fun way to enjoy smoothies in a bowl form, with endless possibilities for customization.

Ingredients:

• 1 cup frozen mixed berries (strawberries, blueberries, raspberries)
• 1/2 banana
• 1/2 cup almond milk (or any plant-based milk)
• 1 tablespoon almond butter
• 1 teaspoon chia seeds (optional)
• 1 tablespoon shredded coconut (optional)
• Fresh berries, granola, or sliced almonds, for topping

1. In a blender, combine the frozen mixed berries, banana, almond milk, and almond butter. Blend until smooth and creamy.
2. Pour the smoothie mixture into a bowl.
3. Top with fresh berries, granola, sliced almonds, and shredded coconut for added texture and flavor.
4. Enjoy your refreshing, nutrient-packed smoothie bowl!

This gluten-free berry almond smoothie bowl is an incredibly refreshing and satisfying dish that’s full of antioxidants, healthy fats, and fiber.

It’s ideal for anyone looking to enjoy a light but filling brunch option.

The creamy base pairs perfectly with crunchy toppings, making it a delightful way to indulge in the goodness of fresh fruit and nuts.

Plus, it’s highly customizable, so you can easily switch out the fruits or toppings based on what you have on hand, creating a personalized breakfast experience every time.

Gluten-Free Coconut Flour Waffles

For a delightful, gluten-free brunch option, these coconut flour waffles are a great choice.

Coconut flour gives these waffles a unique, slightly sweet flavor and a fluffy texture, making them an indulgent yet healthy treat.

These waffles are perfect on their own or with your favorite toppings, such as fresh fruit, syrup, or a dollop of whipped cream.

Ingredients:

• 1/2 cup coconut flour
• 4 large eggs
• 1/4 cup almond milk (or any milk)
• 2 tablespoons melted coconut oil or butter
• 1 teaspoon vanilla extract
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 tablespoon honey or maple syrup

1. Preheat your waffle iron according to its manufacturer’s instructions.
2. In a mixing bowl, combine the coconut flour, eggs, almond milk, melted coconut oil, vanilla extract, baking soda, salt, and honey or maple syrup. Stir until well combined.
3. Lightly grease your waffle iron with cooking spray or additional coconut oil.
4. Pour the batter onto the preheated waffle iron and cook for about 3-4 minutes, or until golden and crispy.
5. Remove the waffles and serve with your favorite toppings such as fresh berries, whipped cream, or maple syrup.

These gluten-free coconut flour waffles are a decadent yet healthy way to enjoy waffles without the gluten.

The coconut flour provides a naturally sweet, slightly nutty flavor, and when paired with your favorite toppings, they become a delightful treat that can satisfy both sweet and savory cravings.

Whether you’re hosting a brunch or enjoying a quiet breakfast, these waffles will add a touch of indulgence to your gluten-free diet.

Plus, they’re easy to make and can be customized with various toppings to fit your mood or taste preferences.

Gluten-Free Chia and Coconut Energy Bars

These gluten-free chia and coconut energy bars are perfect for a quick breakfast or a healthy snack.

Packed with fiber, healthy fats, and natural sweetness from honey and dried fruit, these bars provide sustained energy to power you through your day.

They’re easy to make ahead and store, making them an ideal choice for a busy brunch or as an on-the-go meal option.

Ingredients:

• 1 cup rolled oats (gluten-free)
• 1/2 cup shredded unsweetened coconut
• 1/4 cup chia seeds
• 1/4 cup dried cranberries or raisins
• 1/4 cup almond butter or peanut butter
• 1/4 cup honey or maple syrup
• 1/2 teaspoon vanilla extract
• A pinch of salt

1. Preheat your oven to 350°F (175°C) and line a baking pan with parchment paper.
2. In a large bowl, combine the oats, shredded coconut, chia seeds, and dried cranberries.
3. In a small saucepan over low heat, warm the almond butter, honey, and vanilla extract until well combined.
4. Pour the wet ingredients over the dry ingredients and mix until everything is evenly coated.
5. Press the mixture firmly into the prepared baking pan.
6. Bake for 15-20 minutes, or until the edges are golden and the bars are firm.
7. Allow the bars to cool completely before slicing into squares.

These gluten-free chia and coconut energy bars are a great way to enjoy a healthy, filling breakfast or snack.

They’re packed with natural ingredients that provide lasting energy, making them perfect for a busy day.

The combination of coconut, oats, and chia seeds offers a delicious balance of flavors and textures, while the dried fruit adds just the right amount of sweetness.

These bars are easy to prepare and can be made ahead, making them a perfect addition to any gluten-free brunch spread.

Gluten-Free Almond Flour Banana Bread

This gluten-free almond flour banana bread is a moist, delicious treat that’s perfect for brunch or a mid-morning snack.

The almond flour gives the bread a rich, nutty flavor while keeping it gluten-free, and the bananas provide natural sweetness and moisture.

This bread is perfect for anyone looking to indulge without compromising on their gluten-free diet.

Ingredients:

• 3 ripe bananas, mashed
• 2 cups almond flour
• 3 large eggs
• 1/4 cup honey or maple syrup
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon (optional)
• 1/4 cup chopped walnuts or chocolate chips (optional)

1. Preheat your oven to 350°F (175°C) and grease a loaf pan with cooking spray or butter.
2. In a large bowl, mash the ripe bananas until smooth.
3. Add the eggs, honey or maple syrup, vanilla extract, and cinnamon (if using) to the mashed bananas, and mix well.
4. In a separate bowl, combine the almond flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, stirring until fully combined.
6. If desired, fold in chopped walnuts or chocolate chips for added flavor.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the bread cool for 10 minutes before removing it from the pan and allowing it to cool completely on a wire rack.

This gluten-free almond flour banana bread is a perfect addition to any brunch table.

It’s naturally sweetened with ripe bananas and honey, and the almond flour provides a wonderfully moist and flavorful base.

Whether you serve it for breakfast, as a snack, or even as a dessert, this banana bread will be a crowd-pleaser.

It’s an easy, delicious, and healthy way to enjoy a gluten-free treat that doesn’t sacrifice taste or texture.

Gluten-Free Veggie and Cheese Muffins

These gluten-free veggie and cheese muffins are savory, satisfying, and perfect for brunch.

Filled with a mix of fresh vegetables, such as spinach, bell peppers, and onions, along with cheese, these muffins provide a delicious combination of flavors and textures.

They’re easy to make and can be prepared in advance, making them a great option for a grab-and-go meal or part of a brunch spread.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 2 large eggs
• 1/4 cup milk (dairy or plant-based)
• 1/4 cup olive oil
• 1/2 cup grated cheese (cheddar, mozzarella, or dairy-free alternative)
• 1 cup fresh spinach, chopped
• 1/2 cup red bell pepper, diced
• 1/4 cup onion, finely chopped

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
2. In a large bowl, whisk together the gluten-free flour, baking powder, salt, and garlic powder.
3. In another bowl, beat the eggs and then add the milk and olive oil.
4. Combine the wet ingredients with the dry ingredients and stir until just mixed.
5. Gently fold in the grated cheese, spinach, bell pepper, and onion.
6. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
7. Bake for 20-25 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool slightly before serving.

These gluten-free veggie and cheese muffins are a savory and flavorful brunch option that’s both satisfying and nutritious.

Packed with fresh vegetables and cheese, they offer a great balance of protein and fiber.

They’re perfect for breakfast on the go or as part of a brunch spread, and they can easily be made in advance.

Whether you’re hosting a brunch or simply enjoying a quiet morning at home, these muffins are sure to be a hit.

They’re delicious, easy to make, and provide a satisfying, gluten-free option for any meal.

Gluten-Free Avocado and Egg Breakfast Tacos

These gluten-free avocado and egg breakfast tacos are a fresh, flavorful, and nutritious option for brunch.

Filled with scrambled eggs, creamy avocado, and topped with salsa and cilantro, these tacos are the perfect combination of textures and flavors.

Using gluten-free corn tortillas makes them an excellent choice for anyone avoiding gluten, and they can be easily customized with your favorite toppings.

Ingredients:

• 4 small gluten-free corn tortillas
• 4 large eggs
• 1 ripe avocado, sliced
• 1/2 cup salsa (your choice of mild or spicy)
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon olive oil
• Salt and pepper, to taste

1. Heat the olive oil in a skillet over medium heat.
2. Crack the eggs into the skillet and scramble until cooked through, seasoning with salt and pepper to taste.
3. Warm the corn tortillas in a separate pan over low heat for 1-2 minutes until they’re soft and pliable.
4. To assemble the tacos, spoon scrambled eggs onto each tortilla, then top with slices of avocado, salsa, and fresh cilantro.
5. Serve immediately and enjoy a satisfying and healthy brunch.

These gluten-free avocado and egg breakfast tacos are a quick, easy, and filling brunch option that delivers a perfect balance of protein, healthy fats, and fresh flavors.

The creamy avocado complements the rich scrambled eggs, while the salsa and cilantro add a burst of flavor that elevates the entire dish.

Whether you’re making them for yourself or sharing with friends, these tacos are an ideal gluten-free brunch that’s both delicious and nourishing.

Gluten-Free Almond Butter Banana Pancakes

These gluten-free almond butter banana pancakes are a deliciously fluffy and naturally sweet breakfast treat.

The almond butter adds a nutty richness while the bananas provide moisture and sweetness, making these pancakes light yet satisfying.

Perfect for a weekend brunch, they’re sure to be a crowd-pleaser, and you can top them with maple syrup, berries, or even a dollop of yogurt for extra flavor.

Ingredients:

• 1 cup gluten-free all-purpose flour
• 2 large eggs
• 1/2 cup almond butter
• 1/2 cup almond milk (or any plant-based milk)
• 2 ripe bananas, mashed
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• Pinch of salt
• Olive oil or butter for frying

1. In a large bowl, combine the gluten-free flour, baking powder, cinnamon, and salt.
2. In another bowl, whisk together the eggs, almond butter, almond milk, and mashed bananas.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter will be slightly thick.
4. Heat a skillet over medium heat and lightly grease it with olive oil or butter.
5. Pour small amounts of batter onto the skillet and cook for 2-3 minutes per side, or until golden brown and cooked through.
6. Serve the pancakes warm with your favorite toppings like maple syrup, fresh berries, or a drizzle of almond butter.

These gluten-free almond butter banana pancakes are a wholesome, flavorful twist on a classic brunch favorite.

They’re rich in healthy fats, protein, and natural sweetness from the bananas, making them a satisfying choice that will keep you full all morning.

Easy to make and absolutely delicious, these pancakes are perfect for anyone looking for a gluten-free brunch that doesn’t sacrifice taste or texture.

Gluten-Free Sweet Potato and Kale Frittata

This gluten-free sweet potato and kale frittata is a savory, nutrient-packed brunch option.

The sweet potatoes provide a subtle sweetness and heartiness, while the kale adds a boost of greens.

With eggs and cheese binding everything together, this frittata is easy to make, filling, and perfect for meal prep if you’re looking for a quick, healthy gluten-free breakfast or brunch throughout the week.

Ingredients:

• 1 large sweet potato, peeled and diced
• 1 tablespoon olive oil
• 1/2 cup onion, chopped
• 2 cups kale, chopped
• 6 large eggs
• 1/2 cup cheese (cheddar, feta, or dairy-free cheese)
• Salt and pepper, to taste

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat the olive oil over medium heat and cook the diced sweet potato until tender, about 10-12 minutes.
3. Add the chopped onion to the skillet and cook until softened, about 3 minutes.
4. Stir in the kale and cook until wilted, about 2-3 minutes.
5. In a separate bowl, whisk together the eggs and season with salt and pepper.
6. Pour the eggs over the cooked vegetables in the skillet and sprinkle the cheese on top.
7. Transfer the skillet to the oven and bake for 15-20 minutes, or until the frittata is set and lightly golden.
8. Let the frittata cool slightly before slicing and serving.

This gluten-free sweet potato and kale frittata is a nutritious, satisfying, and easy-to-make brunch option.

The combination of tender sweet potatoes, nutrient-dense kale, and fluffy eggs creates a filling meal that can be enjoyed on its own or paired with a side salad.

It’s perfect for meal prep and can be enjoyed for breakfast, lunch, or dinner.

This frittata is a delicious way to start the day while incorporating wholesome vegetables into your gluten-free diet.

Gluten-Free Zucchini Fritters

These gluten-free zucchini fritters are a savory, crispy, and flavorful option for a brunch or breakfast.

The zucchini keeps them light and refreshing, while the egg and gluten-free breadcrumbs help bind everything together.

The addition of fresh herbs and a tangy yogurt dipping sauce makes these fritters a delightful and healthy gluten-free choice.

Ingredients:

• 2 medium zucchinis, grated
• 1/2 cup gluten-free breadcrumbs
• 1/4 cup grated Parmesan cheese (optional)
• 2 large eggs
• 2 tablespoons fresh parsley, chopped
• 1/4 teaspoon garlic powder
• Salt and pepper, to taste
• Olive oil for frying
• 1/2 cup plain Greek yogurt (for dipping)
• 1 tablespoon lemon juice (for dipping)

1. Place the grated zucchini in a clean kitchen towel and squeeze out any excess moisture.
2. In a large bowl, combine the zucchini, gluten-free breadcrumbs, Parmesan cheese, eggs, parsley, garlic powder, salt, and pepper. Mix until well combined.
3. Heat olive oil in a skillet over medium heat. Scoop small spoonfuls of the zucchini mixture into the pan and flatten them slightly with a spatula.
4. Fry the fritters for 2-3 minutes on each side, or until golden brown and crispy.
5. In a small bowl, mix the Greek yogurt with lemon juice for dipping.
6. Serve the fritters warm with the yogurt dipping sauce.

These gluten-free zucchini fritters are a delicious and crunchy addition to your brunch spread. They’re light yet filling, with a perfect balance of savory flavor and texture.

The fresh parsley adds a burst of color and flavor, while the yogurt dipping sauce provides a creamy, tangy complement to the fritters.

Whether served as an appetizer, side dish, or main course, these fritters are sure to be a hit with everyone, making them a fantastic gluten-free option for brunch.

Gluten-Free Apple Cinnamon Oatmeal

This gluten-free apple cinnamon oatmeal is a warm, comforting, and wholesome choice for breakfast or brunch.

The combination of oats, sweet apples, and cinnamon makes for a cozy, fall-inspired dish that’s perfect for any time of year.

Naturally sweetened with maple syrup, this oatmeal is filling and can easily be customized with additional toppings like nuts or dried fruit.

Ingredients:

• 1 cup gluten-free rolled oats
• 2 cups water or almond milk
• 1 apple, peeled and diced
• 1/2 teaspoon ground cinnamon
• 1 tablespoon maple syrup
• 1/4 teaspoon vanilla extract
• Pinch of salt
• Optional toppings: chopped walnuts, raisins, or sliced almonds

1. In a medium saucepan, combine the oats, water (or almond milk), diced apple, cinnamon, and salt.
2. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for 5-7 minutes, stirring occasionally, until the oats are tender and the liquid is absorbed.
3. Stir in the maple syrup and vanilla extract.
4. Serve the oatmeal warm with your choice of toppings, such as walnuts, raisins, or almonds.

This gluten-free apple cinnamon oatmeal is a cozy and nourishing brunch choice that’s packed with flavor and natural sweetness.

The apples soften as they cook, adding a warm, comforting texture to the oats, while the cinnamon and maple syrup create a deliciously aromatic dish.

Whether you enjoy it with crunchy nuts or dried fruit, this oatmeal will keep you full and satisfied, making it a perfect way to start your day.

It’s a simple, healthy, and delicious option for anyone following a gluten-free diet.

Gluten-Free Smoked Salmon and Avocado Salad

This gluten-free smoked salmon and avocado salad is a light, refreshing, and nutrient-packed dish perfect for a brunch or light breakfast.

The rich, smoky flavor of the salmon pairs beautifully with the creamy avocado, and the mix of leafy greens provides a crisp, fresh contrast.

Tossed with a simple lemon vinaigrette, this salad is a great way to enjoy healthy fats and protein in a gluten-free meal.

Ingredients:

• 4 cups mixed salad greens (spinach, arugula, or kale)
• 1 ripe avocado, sliced
• 4 ounces smoked salmon, sliced
• 1/4 red onion, thinly sliced
• 1 tablespoon capers (optional)
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• Salt and pepper, to taste

1. In a large bowl, toss together the mixed greens, red onion, and capers (if using).
2. Gently fold in the smoked salmon and avocado slices.
3. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to make the dressing.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Serve immediately and enjoy a light and delicious brunch salad.

This gluten-free smoked salmon and avocado salad is a perfect balance of rich flavors and textures.

The smoky salmon pairs wonderfully with the creamy avocado, while the fresh greens and tangy dressing add brightness and crunch.

This dish is not only light and refreshing but also packed with healthy fats, protein, and omega-3s, making it an excellent choice for a gluten-free brunch.

It’s quick to assemble, nutritious, and bursting with flavor, making it a go-to option for anyone looking for a healthy, satisfying meal.

Gluten-Free Breakfast Quinoa Bowls

These gluten-free breakfast quinoa bowls are a nutritious and versatile brunch option. Quinoa is a complete protein, making this dish both filling and full of essential nutrients.

Topped with fresh fruit, nuts, and a drizzle of honey or maple syrup, these bowls offer a great combination of sweet and savory flavors that will keep you energized all day long.

Ingredients:

• 1 cup quinoa
• 2 cups water or almond milk
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon cinnamon
• 1 tablespoon maple syrup or honey
• 1/4 cup chopped nuts (almonds, walnuts, or pecans)
• 1/2 cup fresh berries (blueberries, raspberries, or strawberries)
• 1/2 banana, sliced

1. Rinse the quinoa under cold water, then place it in a saucepan with the water or almond milk.
2. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and the liquid is absorbed.
3. Remove from heat and stir in the vanilla extract, cinnamon, and maple syrup (or honey).
4. Divide the cooked quinoa between bowls, and top with fresh berries, banana slices, and chopped nuts.
5. Drizzle with a little extra maple syrup or honey if desired, and serve warm.

These gluten-free breakfast quinoa bowls are a great way to start your day with a healthy, filling, and customizable meal.

The quinoa is packed with protein and fiber, while the fresh fruit and nuts add a touch of sweetness and crunch.

The versatility of this dish allows you to tailor it to your preferences by adding your favorite fruits and toppings.

Whether you’re looking for a quick and healthy breakfast or a satisfying brunch, this quinoa bowl is an excellent option that’s both nutritious and delicious.

Gluten-Free Veggie and Egg Breakfast Skillet

This gluten-free veggie and egg breakfast skillet is a hearty and satisfying dish that combines sautéed vegetables, crispy potatoes, and eggs all in one pan.

It’s a deliciously savory option for brunch, and you can easily customize it with your favorite veggies, herbs, and seasonings.

Whether you’re making it for a crowd or just for yourself, this dish is sure to impress.

Ingredients:

• 2 medium potatoes, diced
• 1 tablespoon olive oil
• 1/2 red bell pepper, chopped
• 1/2 onion, chopped
• 1 cup spinach or kale
• 4 large eggs
• Salt and pepper, to taste
• Fresh herbs for garnish (parsley, cilantro, or chives)

1. Heat the olive oil in a large skillet over medium heat. Add the diced potatoes and cook for 8-10 minutes, stirring occasionally, until they are golden and crispy.
2. Add the chopped onion and red bell pepper to the skillet and cook for another 3-4 minutes, until softened.
3. Stir in the spinach or kale and cook for an additional 2 minutes, until wilted.
4. Create four small wells in the vegetable mixture and crack an egg into each well.
5. Cover the skillet with a lid and cook for 5-7 minutes, or until the eggs are cooked to your desired level of doneness.
6. Season with salt and pepper and garnish with fresh herbs before serving.

This gluten-free veggie and egg breakfast skillet is a one-pan wonder that combines crispy potatoes, savory vegetables, and protein-packed eggs for a satisfying and nutritious meal.

The richness of the eggs complements the crispiness of the potatoes and the freshness of the greens, creating a well-balanced dish that will keep you full for hours.

It’s perfect for a weekend brunch or an easy weekday breakfast, and the best part is that you can customize it with any veggies or toppings you prefer.

Gluten-Free Coconut Flour Pancakes

These gluten-free coconut flour pancakes are light, fluffy, and full of flavor.

Coconut flour is naturally gluten-free and adds a slight sweetness to the pancakes, while the almond milk and eggs create a rich, moist texture.

Top them with fresh fruit, a dollop of yogurt, or maple syrup for a delicious and healthy brunch option.

Ingredients:

• 1/4 cup coconut flour
• 4 large eggs
• 1/2 cup almond milk (or any plant-based milk)
• 1 tablespoon honey or maple syrup
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon baking powder
• Pinch of salt
• Coconut oil or butter for frying

1. In a medium bowl, whisk together the coconut flour, eggs, almond milk, honey, vanilla extract, baking powder, and salt until smooth.
2. Let the batter sit for 5 minutes to allow the coconut flour to absorb the liquid and thicken.
3. Heat a skillet over medium heat and lightly grease with coconut oil or butter.
4. Pour small amounts of batter into the skillet to form pancakes. Cook for 2-3 minutes on each side, or until golden brown and cooked through.
5. Serve with fresh fruit, yogurt, or maple syrup for a sweet and satisfying brunch.

These gluten-free coconut flour pancakes are a delicious and healthier alternative to traditional pancakes.

The coconut flour adds a subtle sweetness and unique texture, while the eggs and almond milk keep the pancakes light and fluffy.

Whether you enjoy them with fresh berries, a drizzle of honey, or your favorite topping, these pancakes are a great way to indulge without compromising on your gluten-free diet.

They’re perfect for a weekend brunch or any time you want to treat yourself to a wholesome, gluten-free breakfast.

Gluten-Free Banana Nut Muffins

These gluten-free banana nut muffins are a perfect, grab-and-go brunch option.

Made with ripe bananas and packed with walnuts, these muffins are moist, naturally sweet, and have a delightful nutty crunch.

With a touch of cinnamon and vanilla, they have a comforting, warm flavor that pairs wonderfully with a cup of coffee or tea.

Ingredients:

• 2 ripe bananas, mashed
• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup walnuts, chopped
• 1/4 cup honey or maple syrup
• 2 large eggs
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• Pinch of salt

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the mashed bananas, eggs, honey (or maple syrup), melted coconut oil, and vanilla extract.
3. In a separate bowl, mix the gluten-free flour, baking powder, baking soda, cinnamon, and salt.
4. Gradually add the dry ingredients to the wet mixture and stir until just combined.
5. Gently fold in the chopped walnuts.
6. Divide the batter evenly among the muffin tin cups and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool before serving.

These gluten-free banana nut muffins are an easy and delicious way to use up overripe bananas while keeping your brunch gluten-free.

They have the perfect balance of moistness from the bananas and crunch from the walnuts.

With their warm cinnamon flavor and naturally sweet taste, they make a comforting breakfast or snack.

These muffins are also easy to freeze, making them a great option for meal prepping ahead of time.

Gluten-Free Chia Pudding with Berries

This gluten-free chia pudding with berries is a simple, yet nutrient-packed breakfast or brunch option.

Chia seeds are high in fiber, omega-3s, and protein, making them a great base for a filling meal.

When mixed with almond milk and a bit of honey, they transform into a creamy, pudding-like consistency that pairs beautifully with fresh berries for a refreshing, wholesome meal.

Ingredients:

• 1/4 cup chia seeds
• 1 cup almond milk (or any plant-based milk)
• 1 tablespoon honey or maple syrup
• 1/2 teaspoon vanilla extract
• 1/2 cup fresh berries (strawberries, blueberries, raspberries, etc.)
• Optional: shredded coconut, nuts, or granola for topping

1. In a medium bowl, whisk together the chia seeds, almond milk, honey (or maple syrup), and vanilla extract.
2. Cover and refrigerate the mixture for at least 4 hours or overnight, allowing the chia seeds to absorb the liquid and form a pudding-like texture.
3. Once set, give the pudding a good stir, then divide it into serving bowls.
4. Top with fresh berries, shredded coconut, nuts, or granola for added crunch and flavor.
5. Serve chilled and enjoy.

This gluten-free chia pudding with berries is a healthy, customizable brunch option that’s as easy to make as it is nutritious.

The chia seeds provide a satisfying texture and are a great source of essential nutrients like fiber and omega-3 fatty acids.

Paired with sweet, juicy berries and a touch of honey, this pudding makes for a deliciously refreshing start to your day.

It’s a perfect make-ahead option for busy mornings and can be topped with your favorite fruits and toppings for extra flavor.

Gluten-Free Sweet Potato Hash with Eggs

This gluten-free sweet potato hash with eggs is a hearty and satisfying breakfast or brunch dish.

The combination of roasted sweet potatoes, bell peppers, onions, and eggs creates a nutritious and filling meal that is packed with vitamins, fiber, and protein.

It’s a simple and comforting dish that can be enjoyed by itself or with a side of avocado or salsa for added flavor.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1/2 red bell pepper, chopped
• 1/2 onion, chopped
• 4 large eggs
• 1 teaspoon paprika
• Salt and pepper, to taste
• Fresh cilantro, chopped (optional)
• Avocado or salsa for serving (optional)

1. Preheat the oven to 400°F (200°C).
2. Toss the diced sweet potatoes with olive oil, paprika, salt, and pepper, and spread them in a single layer on a baking sheet.
3. Roast the sweet potatoes for 20-25 minutes, stirring halfway through, until they are tender and slightly crispy.
4. While the sweet potatoes roast, heat a skillet over medium heat and sauté the chopped onion and red bell pepper until soft, about 5 minutes.
5. Once the sweet potatoes are done, add them to the skillet with the peppers and onions.
6. Create small wells in the hash and crack the eggs into each well. Cover the skillet and cook for 5-7 minutes, or until the eggs are cooked to your liking.
7. Top with fresh cilantro and serve with sliced avocado or salsa, if desired.
   

This gluten-free sweet potato hash with eggs is a filling and flavorful brunch option that’s packed with healthy ingredients.

The sweet potatoes add a natural sweetness, while the eggs provide a rich protein boost.

The roasted vegetables bring in savory flavors that complement the sweetness of the potatoes, making it a balanced and satisfying meal.

It’s a great gluten-free dish that can be enjoyed any time of day, and you can customize it with your favorite toppings for extra flavor.