26+ Delicious Gluten-Free Breakfast Potato Recipes You Need to Try

Looking for a hearty, comforting, and gluten-free way to start your day? Look no further than potatoes!

Whether you prefer them crispy, creamy, or loaded with toppings, potatoes are a versatile and naturally gluten-free option for breakfast.

From savory hash browns and crispy potato cakes to loaded breakfast bowls and frittatas, there are endless ways to incorporate potatoes into your morning routine.

In this post, we’ve compiled 26+ gluten-free breakfast potato recipes that will satisfy your cravings and keep you energized throughout the day.

Whether you’re following a gluten-free diet or simply love a good potato breakfast, these recipes will surely inspire you to create your next morning masterpiece.

So, grab your skillet, preheat the oven, and get ready to dive into some tasty potato dishes that will brighten up your breakfast table!

26+ Delicious Gluten-Free Breakfast Potato Recipes You Need to Try

Potatoes are the perfect gluten-free base for countless breakfast creations, offering a satisfying, hearty start to your day.

From classic favorites like hash browns and skillet potatoes to more unique options like sweet potato frittatas and loaded breakfast bowls, these 26+ gluten-free potato recipes prove that breakfast can be both delicious and nutritious.

Whether you’re cooking for yourself or preparing a spread for a potluck, there’s a recipe here to fit every taste and dietary need.

So, why not spice up your mornings with these easy and flavorful potato-based breakfasts?

After all, nothing beats the comfort of a warm, gluten-free potato dish to kick off your day!

Fluffy Almond Flour Pancakes

These light and fluffy almond flour pancakes are the perfect gluten-free breakfast dish for a potluck.

Made with simple, wholesome ingredients, they are naturally sweetened and packed with protein.

Whether topped with fresh fruits, maple syrup, or a dollop of Greek yogurt, they are sure to be a hit among all guests.

Ingredients:

• 1 ½ cups almond flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 2 large eggs
• ¼ cup unsweetened almond milk
• 1 tablespoon maple syrup or honey
• 1 teaspoon vanilla extract
• 1 tablespoon melted coconut oil

Instructions:

1. In a mixing bowl, whisk together the almond flour, baking soda, and salt.
2. In a separate bowl, whisk the eggs, almond milk, maple syrup, vanilla extract, and melted coconut oil.
3. Gradually add the wet ingredients to the dry ingredients, stirring until well combined.
4. Heat a non-stick skillet over medium heat and lightly grease with coconut oil.
5. Pour small amounts of batter onto the skillet, cooking for 2-3 minutes per side until golden brown.
6. Serve warm with fresh fruit, syrup, or your favorite toppings.

These pancakes are a crowd-pleaser at any breakfast potluck. Their nutty flavor and fluffy texture make them stand out, and they pair well with a variety of toppings.

Plus, they’re packed with protein, making them a satisfying and nutritious option.

Sweet Potato and Spinach Egg Muffins

These savory egg muffins are an excellent make-ahead breakfast dish that is both gluten-free and loaded with nutrients.

Made with sweet potatoes, spinach, and eggs, they offer a balance of flavors and a good dose of fiber and protein.

They are perfect for serving at potlucks because they are easy to grab and eat on the go.

Ingredients:

• 6 large eggs
• 1 cup sweet potatoes, shredded
• 1 cup fresh spinach, chopped
• ½ cup feta cheese (optional)
• ¼ cup milk (dairy or non-dairy)
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon olive oil

Instructions:

1. Preheat oven to 375°F (190°C) and grease a muffin tin.
2. Heat olive oil in a pan over medium heat and sauté shredded sweet potatoes for 3-4 minutes until slightly soft.
3. Add spinach and cook for another 1-2 minutes until wilted.
4. In a large bowl, whisk together eggs, milk, garlic powder, salt, and black pepper.
5. Divide the sweet potato and spinach mixture evenly among the muffin cups.
6. Pour the egg mixture over the vegetables and sprinkle with feta cheese if using.
7. Bake for 18-20 minutes or until the egg muffins are set.
8. Let cool for a few minutes before removing from the muffin tin.

These egg muffins are packed with flavor and nutrition, making them a fantastic option for a gluten-free breakfast potluck.

They are easy to transport, can be made ahead of time, and taste great warm or cold. Their combination of sweet potatoes and spinach makes them both delicious and wholesome.

Berry Chia Pudding Parfaits

Berry chia pudding parfaits are a naturally gluten-free and nutrient-rich breakfast option that will impress any potluck crowd.

This dish features a creamy chia seed pudding layered with fresh berries and crunchy nuts, offering a delightful texture and flavor combination.

It’s also a great make-ahead dish, allowing the flavors to meld overnight.

Ingredients:

• ½ cup chia seeds
• 2 cups almond milk (or milk of choice)
• 1 tablespoon maple syrup or honey
• 1 teaspoon vanilla extract
• 1 cup mixed berries (strawberries, blueberries, raspberries)
• ¼ cup chopped nuts (almonds, walnuts, or pecans)
• ½ cup Greek yogurt (optional)

Instructions:

1. In a mixing bowl, combine chia seeds, almond milk, maple syrup, and vanilla extract. Stir well.
2. Cover and refrigerate for at least 4 hours or overnight, stirring once or twice to prevent clumping.
3. Once the chia pudding is thickened, layer it in serving cups with mixed berries and Greek yogurt if using.
4. Top with chopped nuts for added crunch.
5. Serve chilled or at room temperature.

These chia pudding parfaits are not only visually appealing but also incredibly nutritious and satisfying.

They provide a dose of fiber, healthy fats, and antioxidants, making them a well-balanced choice for any breakfast gathering.

Plus, they are versatile—customize them with different fruits and toppings to suit everyone’s preferences.

Cheesy Hash Brown Breakfast Casserole

This cheesy hash brown breakfast casserole is a fantastic gluten-free dish for a breakfast potluck.

Made with crispy hash browns, eggs, cheese, and a mix of vegetables, it’s both hearty and flavorful.

The best part? It’s easy to prepare in advance and can be baked fresh before serving.

Ingredients:

• 3 cups frozen shredded hash browns, thawed
• 6 large eggs
• 1 cup milk (dairy or non-dairy)
• 1 cup shredded cheddar cheese
• ½ cup bell peppers, diced
• ½ cup mushrooms, chopped
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon olive oil

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a baking dish.
2. In a skillet, heat olive oil over medium heat and sauté bell peppers and mushrooms until softened.
3. Spread the thawed hash browns evenly in the greased baking dish.
4. In a bowl, whisk together eggs, milk, garlic powder, onion powder, salt, and black pepper.
5. Add the sautéed vegetables and shredded cheese to the egg mixture and stir well.
6. Pour the mixture over the hash browns and spread evenly.
7. Bake for 35-40 minutes or until the casserole is set and golden brown on top.
8. Let it cool slightly before slicing and serving.

This casserole is a guaranteed crowd-pleaser with its cheesy, crispy, and flavorful layers.

It’s easy to prepare in advance and reheats well, making it a convenient and delicious choice for any breakfast potluck.

Coconut Flour Banana Muffins

These coconut flour banana muffins are soft, naturally sweet, and packed with flavor.

Being both gluten-free and grain-free, they’re a great choice for a breakfast potluck where dietary needs vary.

The ripe bananas add natural sweetness, while the coconut flour gives them a tender texture.

Ingredients:

• 3 ripe bananas, mashed
• 3 eggs
• ¼ cup coconut oil, melted
• ¼ cup honey or maple syrup
• ½ teaspoon vanilla extract
• ½ cup coconut flour
• ½ teaspoon baking soda
• ½ teaspoon cinnamon
• ¼ teaspoon salt

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with liners.
2. In a large bowl, mash the bananas and mix in eggs, melted coconut oil, honey, and vanilla extract.
3. Add coconut flour, baking soda, cinnamon, and salt, and stir until combined.
4. Let the batter sit for 5 minutes to allow the coconut flour to absorb moisture.
5. Spoon the batter into muffin cups, filling them about ¾ full.
6. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
7. Let cool for 5 minutes before transferring to a wire rack.

These muffins are moist, flavorful, and naturally sweetened, making them a perfect addition to a breakfast potluck.

They pair well with coffee or tea and are great for both kids and adults.

Savory Quinoa Breakfast Bowl

A savory quinoa breakfast bowl is a nutrient-packed, gluten-free option that is both delicious and filling.

Loaded with protein-rich quinoa, sautéed vegetables, and a perfectly cooked egg, this dish is a wholesome alternative to traditional breakfast fare.

Ingredients:

• 1 cup cooked quinoa
• ½ cup cherry tomatoes, halved
• ½ cup spinach, chopped
• ¼ cup feta cheese (optional)
• 2 eggs
• 1 tablespoon olive oil
• ½ teaspoon garlic powder
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1 avocado, sliced

Instructions:

1. Heat olive oil in a skillet over medium heat and sauté cherry tomatoes and spinach for 2-3 minutes.
2. In a separate pan, cook the eggs to your preference (fried, scrambled, or poached).
3. In a bowl, add cooked quinoa as the base.
4. Top with sautéed vegetables, feta cheese (if using), and the cooked egg.
5. Garnish with sliced avocado, salt, and black pepper.
6. Serve warm and enjoy!

This savory breakfast bowl is not only gluten-free but also packed with fiber, healthy fats, and protein.

It’s a well-balanced meal that will keep everyone satisfied at the potluck. Plus, it’s easy to customize with different veggies and toppings!

Cinnamon Apple Oatmeal (Gluten-Free)

This cinnamon apple oatmeal is a warm, comforting breakfast dish that is naturally gluten-free and packed with flavor.

The sweet apples and warming cinnamon make this a perfect dish for a cozy breakfast potluck, and it’s easy to make in large batches.

It’s also customizable with various toppings like nuts, seeds, or dried fruit.

Ingredients:

• 2 cups gluten-free rolled oats
• 4 cups almond milk (or milk of choice)
• 2 apples, peeled, cored, and diced
• 1 teaspoon ground cinnamon
• ½ teaspoon vanilla extract
• 2 tablespoons maple syrup or honey
• ¼ teaspoon salt
• ¼ cup chopped walnuts or almonds (optional)

Instructions:

1. In a medium saucepan, combine the almond milk, oats, and salt. Bring to a simmer over medium heat.
2. Once simmering, reduce the heat and cook for about 5-7 minutes, stirring occasionally, until the oats are tender and creamy.
3. While the oats are cooking, heat a small pan over medium heat and sauté the diced apples with cinnamon until soft and caramelized, about 5-7 minutes.
4. Once the oats are ready, stir in the cooked apples, vanilla extract, and maple syrup or honey.
5. Serve warm, topping with chopped walnuts or almonds for added crunch.

This cinnamon apple oatmeal is a cozy and healthy breakfast that will delight everyone at your potluck.

The combination of warm apples and cinnamon creates an irresistible aroma, and it’s a dish that can easily be doubled or tripled to serve a crowd.

Zucchini Noodles with Pesto and Eggs

Zucchini noodles, or “zoodles,” are a low-carb, gluten-free option for a light but filling breakfast.

Paired with a rich pesto sauce and topped with eggs, this dish offers a unique and flavorful twist on a traditional breakfast. It’s a fresh and vibrant addition to any breakfast potluck.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 2 eggs
• ¼ cup pesto sauce (store-bought or homemade)
• 1 tablespoon olive oil
• ¼ cup cherry tomatoes, halved
• Salt and pepper, to taste
• Fresh basil leaves for garnish

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until just tender.
2. Push the noodles to the side of the pan and crack the eggs into the skillet. Cook until the eggs reach your desired doneness.
3. Add pesto sauce to the noodles and toss to coat evenly.
4. Plate the zoodles and top each serving with a cooked egg, halved cherry tomatoes, and a sprinkle of salt and pepper.
5. Garnish with fresh basil leaves before serving.

This zucchini noodle dish is a fresh and healthy alternative for a gluten-free breakfast.

It’s quick to prepare and full of flavor, and the pesto gives it an aromatic, herby richness that pairs beautifully with the eggs. It’s an easy-to-make dish that will stand out at any potluck.

Gluten-Free Breakfast Tacos

These gluten-free breakfast tacos are full of flavor and easy to customize for a breakfast potluck.

They feature scrambled eggs, sautéed vegetables, and a savory filling wrapped in soft gluten-free corn tortillas.

You can add your favorite toppings like salsa, avocado, or cheese to make these tacos even more delicious.

Ingredients:

• 6 large eggs
• 1 tablespoon olive oil
• 1 cup bell peppers, diced
• ½ cup red onion, diced
• 1 cup spinach, chopped
• 6 gluten-free corn tortillas
• ½ cup shredded cheddar cheese (optional)
• Salsa, avocado, and hot sauce for topping

Instructions:

1. Heat olive oil in a pan over medium heat. Sauté the diced bell peppers and onion for 5-7 minutes until soft.
2. Add the spinach and cook for another 2 minutes until wilted.
3. In a separate bowl, whisk the eggs and pour them into the pan with the vegetables. Scramble until fully cooked, then remove from heat.
4. Warm the gluten-free tortillas in a dry pan for 1-2 minutes.
5. Fill each tortilla with the scrambled egg and vegetable mixture. Top with shredded cheese, salsa, and avocado.
6. Serve immediately with a side of hot sauce if desired.

These gluten-free breakfast tacos are versatile, easy to make, and packed with fresh ingredients.

They’re an excellent option for a breakfast potluck because they can be served in a buffet style, allowing guests to build their own tacos with their preferred toppings.

Sweet Potato and Black Bean Breakfast Burritos (Gluten-Free)

These sweet potato and black bean breakfast burritos are a hearty, filling, and gluten-free option for a breakfast potluck.

Packed with protein and fiber from the black beans and sweet potatoes, and loaded with flavor from the spices, they’re perfect for a satisfying breakfast.

Plus, they’re easy to customize with toppings like avocado, salsa, or cheese.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon paprika
• ½ teaspoon chili powder
• 1 can (15 oz) black beans, drained and rinsed
• 4 gluten-free tortillas
• 4 large eggs
• 1 tablespoon olive oil (for scrambling eggs)
• ½ cup shredded cheddar cheese (optional)
• Salsa, avocado, and fresh cilantro for toppings

Instructions:

1. Preheat the oven to 400°F (200°C). Spread diced sweet potatoes on a baking sheet and toss with olive oil, cumin, paprika, and chili powder. Roast for 20-25 minutes, or until tender and slightly crispy.
2. In a pan, heat olive oil over medium heat and scramble the eggs until fully cooked.
3. Warm the gluten-free tortillas in a pan or microwave.
4. To assemble, layer each tortilla with roasted sweet potatoes, black beans, scrambled eggs, and shredded cheese (if using).
5. Roll up the tortillas into burritos and serve with salsa, avocado, and fresh cilantro.

These breakfast burritos are a delicious combination of sweet, savory, and spicy flavors, making them an excellent gluten-free option for a potluck.

The sweet potatoes and black beans create a satisfying filling, while the fresh toppings add a burst of flavor.

Gluten-Free Breakfast Quiche with Spinach and Feta

This gluten-free breakfast quiche with spinach and feta is a savory dish perfect for serving at a breakfast potluck.

With a flaky gluten-free crust, creamy eggs, and a rich combination of spinach and feta, this quiche is a satisfying and delicious choice.

It’s also easy to make ahead and can be served warm or at room temperature.

Ingredients:

• 1 gluten-free pie crust (store-bought or homemade)
• 6 large eggs
• 1 cup almond milk (or milk of choice)
• 1 ½ cups spinach, chopped
• 1 cup feta cheese, crumbled
• ½ onion, diced
• 1 clove garlic, minced
• 1 tablespoon olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions:

1. Preheat the oven to 375°F (190°C) and blind bake the gluten-free pie crust for 10 minutes.
2. Heat olive oil in a pan over medium heat. Sauté onions and garlic until soft and fragrant, about 3-4 minutes. Add spinach and cook for an additional 2 minutes until wilted.
3. In a mixing bowl, whisk together the eggs, almond milk, salt, and black pepper.
4. Add the cooked spinach mixture and crumbled feta cheese to the egg mixture, stirring to combine.
5. Pour the mixture into the partially baked pie crust.
6. Bake for 30-35 minutes, or until the quiche is set and lightly golden on top.
7. Let it cool for 10 minutes before slicing and serving.

This gluten-free quiche is perfect for a breakfast potluck, offering a rich, creamy, and flavorful dish that everyone can enjoy.

The combination of spinach and feta creates a satisfying filling, and the crust provides a delicious base for the savory flavors.

Gluten-Free Avocado Toast with Poached Eggs

Avocado toast is a trendy and nutritious breakfast dish that’s naturally gluten-free when served on gluten-free bread.

Topped with poached eggs, it becomes a filling and satisfying breakfast option for a potluck.

This dish combines creamy avocado, perfectly poached eggs, and a touch of spice, creating a simple yet delicious meal.

Ingredients:

• 4 slices gluten-free bread
• 2 ripe avocados
• 2 teaspoons lemon juice
• Salt and pepper, to taste
• 4 large eggs
• Red pepper flakes (optional)
• Fresh parsley for garnish

Instructions:

1. Toast the gluten-free bread slices in a toaster or on a grill pan until crispy and golden brown.
2. In a bowl, mash the avocados and mix in lemon juice, salt, and pepper.
3. Fill a saucepan with water and bring it to a gentle simmer. Carefully crack the eggs into the water one at a time and poach for 3-4 minutes until the whites are set but the yolks remain soft.
4. Spread the mashed avocado mixture on each slice of toast.
5. Top with a poached egg, a sprinkle of red pepper flakes (if using), and garnish with fresh parsley.
6. Serve immediately and enjoy!

These gluten-free avocado toasts with poached eggs are a simple yet elegant breakfast dish that’s both satisfying and healthy.

The creamy avocado and rich eggs create the perfect combination, and the gluten-free bread serves as a crisp base for the toppings.

It’s sure to be a favorite at any potluck!

Gluten-Free Banana Almond Butter Smoothie Bowls

These banana almond butter smoothie bowls are a creamy, nutrient-packed breakfast that’s perfect for a potluck.

Full of healthy fats, protein, and natural sweetness, they are both satisfying and delicious.

Topped with granola, fresh fruit, and seeds, this dish offers a refreshing and customizable breakfast that’s bound to be a hit.

Ingredients:

• 2 ripe bananas, frozen
• 1 tablespoon almond butter
• ½ cup unsweetened almond milk (or any milk of choice)
• 1 teaspoon honey or maple syrup (optional)
• ¼ teaspoon cinnamon
• Toppings: sliced strawberries, blueberries, chia seeds, granola, shredded coconut, etc.

Instructions:

1. In a blender, combine the frozen bananas, almond butter, almond milk, honey (if using), and cinnamon. Blend until smooth and creamy.
2. Pour the smoothie mixture into bowls.
3. Top with your favorite toppings, such as sliced strawberries, blueberries, chia seeds, granola, or shredded coconut.
4. Serve immediately and enjoy the creamy goodness!

These smoothie bowls are a vibrant and customizable breakfast option that’s both filling and fun to make.

The banana and almond butter base provides a creamy texture, and the toppings offer a delightful crunch.

It’s a perfect gluten-free dish to serve at a potluck, as guests can personalize their bowls with different toppings.

Gluten-Free Savory Chickpea Pancakes

These savory chickpea pancakes, also known as “besan chilla,” are a gluten-free, protein-packed dish that’s perfect for a breakfast potluck.

Made from chickpea flour, they are light, flavorful, and versatile.

You can add a variety of vegetables like spinach, onions, and bell peppers, or even top them with your favorite chutney or yogurt for extra flavor.

Ingredients:

• 1 cup chickpea flour (besan)
• 1 cup water
• ½ teaspoon turmeric
• 1 teaspoon cumin seeds
• ¼ teaspoon chili powder (optional)
• ¼ teaspoon salt
• 1 tablespoon olive oil
• ½ cup diced onion
• ½ cup spinach, chopped
• ½ cup bell peppers, diced
• 2 tablespoons cilantro, chopped

Instructions:

1. In a mixing bowl, whisk together chickpea flour, water, turmeric, cumin seeds, chili powder, and salt until smooth.
2. Stir in the diced onions, spinach, bell peppers, and cilantro.
3. Heat a non-stick skillet over medium heat and add a tablespoon of olive oil.
4. Pour a small amount of batter onto the skillet, spreading it into a circle about ¼ inch thick. Cook for 2-3 minutes on each side, or until golden brown.
5. Repeat with the remaining batter.
6. Serve the pancakes warm with yogurt or chutney on the side.

These savory chickpea pancakes are a healthy and hearty gluten-free breakfast option that’s rich in protein and full of flavor.

The chickpea flour gives them a unique taste and texture, and they are easily customizable with different vegetables.

They make a great addition to any potluck breakfast spread.

Gluten-Free Quinoa and Veggie Stir-Fry

This quinoa and veggie stir-fry is a savory, gluten-free breakfast dish that’s perfect for a healthy and satisfying meal.

Packed with protein, fiber, and loads of colorful veggies, it’s an excellent choice for a breakfast potluck.

This dish is easy to make in large batches and can be served warm or at room temperature, making it ideal for sharing.

Ingredients:

• 1 cup quinoa, cooked
• 1 tablespoon olive oil
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 carrot, shredded
• 1 cup broccoli florets
• 2 cloves garlic, minced
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon sesame oil
• 1 tablespoon sesame seeds (optional)
• Salt and pepper, to taste

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1-2 minutes until fragrant.
2. Add the diced bell pepper, zucchini, and shredded carrot to the pan and cook for 5-7 minutes, until tender.
3. Add the broccoli florets and cook for an additional 3-4 minutes.
4. Stir in the cooked quinoa and soy sauce, and drizzle with sesame oil. Stir well to combine.
5. Cook for another 2-3 minutes until everything is well-mixed and heated through.
6. Garnish with sesame seeds, salt, and pepper to taste.

This quinoa and veggie stir-fry is a flavorful, wholesome breakfast that can be enjoyed by anyone, whether they follow a gluten-free diet or not.

It’s a great way to use up leftover quinoa and vegetables, and it’s a colorful, healthy addition to any potluck spread.

The sesame oil and soy sauce give it a savory depth of flavor, while the quinoa provides a nice base for the veggies.

Gluten-Free Chia Pudding Parfaits

These gluten-free chia pudding parfaits are an easy, healthy, and delicious breakfast option for a potluck.

Made with chia seeds, almond milk, and a touch of natural sweetener, this dish is both nutrient-dense and customizable with different toppings like berries, nuts, and granola.

It’s a no-cook recipe that can be prepared the night before for a hassle-free morning.

Ingredients:

• 3 tablespoons chia seeds
• 1 cup almond milk (or any milk of choice)
• 1 tablespoon honey or maple syrup (optional)
• ½ teaspoon vanilla extract
• Fresh berries (blueberries, strawberries, raspberries)
• Granola or nuts for topping

Instructions:

1. In a jar or bowl, mix chia seeds, almond milk, honey (if using), and vanilla extract. Stir well to combine.
2. Cover and refrigerate for at least 4 hours or overnight to allow the chia seeds to absorb the liquid and thicken.
3. When ready to serve, layer the chia pudding with fresh berries and granola in small jars or glasses.
4. Top with additional nuts or seeds for added crunch.

These chia pudding parfaits are a perfect make-ahead option for a gluten-free breakfast. The chia seeds provide omega-3s and fiber, while the toppings add texture and flavor.

You can also mix up the flavor by adding different fruits or even a drizzle of peanut butter for extra richness.

Gluten-Free Sweet Potato Hash with Eggs

This sweet potato hash with eggs is a savory, gluten-free dish that’s both filling and flavorful.

It’s an ideal choice for a breakfast potluck because it’s easy to prepare, full of nutrients, and packed with vibrant colors from the sweet potatoes, bell peppers, and onions.

The eggs on top add protein, making it a well-rounded meal.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 red bell pepper, diced
• 1 small onion, diced
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• Salt and pepper, to taste
• 4 large eggs
• Fresh parsley for garnish

Instructions:

1. Heat 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.
2. Add the bell pepper and onion, and season with paprika, garlic powder, salt, and pepper. Cook for another 5-7 minutes, until the vegetables are tender.
3. While the vegetables are cooking, cook the eggs to your desired doneness (fried, scrambled, or poached).
4. Serve the sweet potato hash in bowls, and top each serving with a cooked egg. Garnish with fresh parsley.

This sweet potato hash with eggs is a satisfying gluten-free breakfast that offers a wonderful balance of flavors and textures.

The sweet potatoes add natural sweetness, while the spices and eggs round out the dish with savory goodness. It’s a dish that can easily be scaled up for a large crowd.

Gluten-Free Protein Pancakes

These gluten-free protein pancakes are a perfect choice for anyone looking for a high-protein, filling breakfast that’s both gluten-free and delicious.

Made with oats, eggs, and a protein powder of your choice, these pancakes are fluffy, nutritious, and great for a breakfast potluck.

You can top them with fresh fruit, nut butter, or a drizzle of maple syrup.

Ingredients:

• 1 cup gluten-free rolled oats
• 2 large eggs
• 1 scoop protein powder (vanilla or chocolate)
• 1 teaspoon baking powder
• ½ teaspoon cinnamon
• 1 teaspoon vanilla extract
• ¼ cup almond milk (or milk of choice)
• 1 tablespoon coconut oil, for cooking
• Fresh fruit, nut butter, and maple syrup for topping

Instructions:

1. In a blender or food processor, combine oats, eggs, protein powder, baking powder, cinnamon, vanilla extract, and almond milk. Blend until smooth.
2. Heat a non-stick skillet over medium heat and add coconut oil.
3. Pour small amounts of batter onto the skillet to form pancakes. Cook for 2-3 minutes on each side or until golden brown.
4. Remove from the skillet and serve with your favorite toppings, such as fresh fruit, nut butter, or maple syrup.

These protein pancakes are a delicious way to start the day with a boost of energy and protein.

They’re fluffy, filling, and customizable with a variety of toppings, making them an excellent gluten-free option for a breakfast potluck.

Plus, they can easily be made in large batches to serve a crowd.

Gluten-Free Avocado and Spinach Frittata

This avocado and spinach frittata is a healthy, savory breakfast dish that’s both gluten-free and packed with nutrients.

The combination of creamy avocado and tender spinach creates a rich flavor, while the eggs provide a great source of protein.

It’s easy to prepare and perfect for a potluck as it can be made ahead and served at room temperature.

Ingredients:

• 6 large eggs
• 1 cup fresh spinach, chopped
• 1 ripe avocado, diced
• ½ cup feta cheese, crumbled
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 clove garlic, minced
• Salt and pepper, to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add diced onion and garlic, and sauté until softened, about 3-4 minutes.
3. Add chopped spinach to the skillet and cook for 2-3 minutes until wilted.
4. In a bowl, whisk together the eggs, salt, and pepper. Pour the egg mixture over the spinach and onion mixture in the skillet.
5. Scatter diced avocado and crumbled feta on top of the egg mixture.
6. Transfer the skillet to the oven and bake for 15-20 minutes, or until the eggs are set and slightly golden on top.
7. Garnish with fresh parsley before serving.

This frittata is a delicious, filling, and gluten-free breakfast option that is sure to impress at any potluck.

The creamy avocado and salty feta add rich flavor, while the spinach boosts the nutritional value.

It’s also easy to prepare and can be served warm or at room temperature, making it a perfect addition to a breakfast spread.

Gluten-Free Coconut Flour Pancakes

These gluten-free coconut flour pancakes are light, fluffy, and naturally gluten-free.

Made with coconut flour, eggs, and a touch of vanilla, they provide a deliciously soft texture while being high in fiber and healthy fats.

These pancakes are perfect for a potluck, as they can be made in large batches and topped with fresh berries or maple syrup for a delicious breakfast.

Ingredients:

• ¼ cup coconut flour
• 4 large eggs
• ½ cup almond milk (or milk of choice)
• 1 teaspoon vanilla extract
• ½ teaspoon baking powder
• 1 tablespoon honey or maple syrup (optional)
• 1 tablespoon coconut oil, for cooking
• Fresh berries, maple syrup, or nut butter for topping

Instructions:

1. In a bowl, whisk together the coconut flour, eggs, almond milk, vanilla extract, baking powder, and honey (if using). Stir until smooth and let the batter sit for 5 minutes to thicken.
2. Heat a non-stick skillet over medium heat and add coconut oil.
3. Pour small amounts of batter into the skillet, forming pancakes. Cook for 2-3 minutes on each side, or until golden brown.
4. Serve the pancakes with fresh berries, maple syrup, or a drizzle of nut butter.

These coconut flour pancakes are a great gluten-free option for a potluck breakfast.

Coconut flour gives them a unique texture and a slight coconut flavor, and they’re filling and satisfying without being too heavy.

They’re perfect for topping with your favorite fruits or sweeteners, making them a customizable and delicious choice.

Gluten-Free Baked Apple Cinnamon Oatmeal

This baked apple cinnamon oatmeal is a warm, comforting, and naturally gluten-free dish that’s perfect for a breakfast potluck.

It’s made with gluten-free oats, baked with sweet apples, and flavored with cinnamon, creating a dish that’s both filling and fragrant.

The oats absorb the flavors of the apples and cinnamon as they bake, resulting in a hearty, satisfying breakfast that can be made ahead of time.

Ingredients:

• 2 cups gluten-free rolled oats
• 2 cups almond milk (or milk of choice)
• 2 apples, peeled and diced
• 1 teaspoon ground cinnamon
• 1 tablespoon maple syrup or honey
• ½ teaspoon vanilla extract
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ½ cup chopped walnuts or almonds (optional)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, combine the oats, almond milk, cinnamon, maple syrup, vanilla extract, baking powder, and salt. Stir until everything is well mixed.
3. Fold in the diced apples and chopped walnuts (if using).
4. Pour the mixture into a greased 9×9-inch baking dish and bake for 35-40 minutes, or until the oatmeal is set and lightly golden on top.
5. Let it cool for a few minutes before slicing into squares and serving.

This baked apple cinnamon oatmeal is a comforting, gluten-free breakfast that’s perfect for potlucks. It’s easy to make in advance and can be served warm or at room temperature.

The sweet apples and cinnamon create an irresistible aroma, and the oatmeal is both hearty and nutritious.

It’s an ideal dish for feeding a crowd and can be easily customized with your favorite nuts or dried fruits.

Gluten-Free Greek Yogurt Parfait

This gluten-free Greek yogurt parfait is a simple, nutritious, and delicious breakfast option that’s perfect for a potluck.

With layers of creamy Greek yogurt, fresh fruit, and gluten-free granola, this parfait is not only satisfying but also customizable with your favorite toppings.

It’s a light yet filling breakfast, making it a great choice for everyone at the potluck.

Ingredients:

• 2 cups plain Greek yogurt (or dairy-free yogurt)
• 2 tablespoons honey or maple syrup
• 1 teaspoon vanilla extract
• 1 cup mixed fresh berries (strawberries, blueberries, raspberries)
• ½ cup gluten-free granola
• Chia seeds or flaxseeds (optional)

Instructions:

1. In a bowl, mix the Greek yogurt with honey (or maple syrup) and vanilla extract until smooth and well combined.
2. In serving glasses or jars, layer the yogurt mixture with fresh berries and gluten-free granola.
3. Repeat the layers until the glasses are filled, then top with additional berries and a sprinkle of chia seeds or flaxseeds.
4. Serve immediately or refrigerate for up to 2 hours before serving.

This Greek yogurt parfait is a vibrant and healthy addition to any breakfast spread.

It’s easy to assemble, looks beautiful when layered in jars, and offers a great combination of creamy, crunchy, and fresh flavors.

The yogurt provides a source of protein, and the granola adds a satisfying crunch while the berries bring sweetness and antioxidants.

Gluten-Free Zucchini Noodles with Pesto and Eggs

This gluten-free zucchini noodles dish with pesto and eggs is a flavorful and light breakfast that’s perfect for those looking for something fresh and savory.

The zucchini noodles are low-carb and gluten-free, and the pesto adds a burst of herbaceous flavor.

Topped with fried or poached eggs, this dish is both nutritious and satisfying, ideal for a breakfast potluck.

Ingredients:

• 3 medium zucchinis, spiralized into noodles
• 2 tablespoons olive oil
• 2 large eggs
• 2 tablespoons pesto (store-bought or homemade)
• Salt and pepper, to taste
• Fresh basil for garnish
• Parmesan cheese (optional)

Instructions:

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the zucchini noodles and sauté for 3-4 minutes until tender.
2. Meanwhile, heat the remaining tablespoon of olive oil in a separate pan and fry or poach the eggs to your desired doneness.
3. Stir the pesto into the zucchini noodles and season with salt and pepper to taste.
4. Serve the zucchini noodles with a fried or poached egg on top. Garnish with fresh basil and a sprinkle of Parmesan cheese if desired.

This gluten-free zucchini noodles with pesto and eggs dish is light yet flavorful, offering a healthy alternative to traditional pasta.

It’s a great savory option for a potluck, and the pesto adds a delicious herbal punch to the noodles, while the eggs provide a rich and satisfying finish.

Gluten-Free Oatmeal with Almond Butter and Banana

This gluten-free oatmeal with almond butter and banana is a comforting and hearty breakfast that’s perfect for a potluck.

The oatmeal is warm and filling, topped with creamy almond butter and sweet banana slices.

This dish offers a great balance of carbs, healthy fats, and protein, making it a satisfying way to start the day.

Ingredients:

• 1 cup gluten-free rolled oats
• 2 cups almond milk (or any milk of choice)
• 1 tablespoon almond butter
• 1 ripe banana, sliced
• 1 teaspoon cinnamon
• 1 tablespoon honey or maple syrup (optional)
• Chopped nuts or seeds for topping (optional)

Instructions:

1. In a medium pot, bring almond milk to a boil. Add the rolled oats and reduce the heat to a simmer. Cook the oats for 5-7 minutes, stirring occasionally, until they reach your desired consistency.
2. Remove from heat and stir in cinnamon and honey (if using).
3. Serve the oatmeal in bowls, topping each with almond butter, banana slices, and a sprinkle of chopped nuts or seeds if desired.
4. Serve warm and enjoy!

This oatmeal with almond butter and banana is a nutritious and comforting gluten-free breakfast that’s perfect for a potluck.

The almond butter provides a creamy, nutty flavor, while the banana adds natural sweetness and potassium.

This dish is not only filling but also packed with nutrients to keep everyone energized throughout the day.