40+ Flavorful Sunday Gluten-Free Breakfast Recipes for Your Morning

Sundays are for relaxation, enjoying time with loved ones, and indulging in a hearty breakfast that sets the tone for the day.

Whether you’re gluten-sensitive, gluten-intolerant, or simply looking to add more wholesome options to your weekend menu, a gluten-free breakfast can be both satisfying and delicious.

But finding creative and diverse gluten-free breakfast recipes that everyone will love can sometimes feel like a challenge.

That’s why we’ve curated a list of 40+ gluten-free breakfast recipes perfect for Sundays.

From hearty, savory dishes to sweet, satisfying options, these recipes are simple, nutritious, and guaranteed to make your Sunday mornings special.

Whether you crave the comfort of fluffy pancakes, a nourishing bowl of oatmeal, or something more savory like a veggie-packed omelette, there’s a recipe in this collection for you.

So, get ready to explore these diverse, tasty, and gluten-free breakfast recipes that promise to make your weekends extra delightful.

40+ Flavorful Sunday Gluten-Free Breakfast Recipes for Your Morning

Whether you enjoy sweet or savory flavors, these 40+ gluten-free breakfast recipes provide a wealth of options for anyone looking to enjoy a relaxed Sunday morning without sacrificing taste or nutrition.

Gluten-free doesn’t have to mean boring or difficult – with the right mix of ingredients and recipes, breakfast can be both exciting and nourishing.

These dishes cater to every craving and dietary preference, so you can focus on enjoying your weekend and making memories with those you love.

So, get your apron on, choose your favorites from this list, and turn your Sunday breakfast into an experience worth waking up for!

Fluffy Gluten-Free Pancakes

These light and airy gluten-free pancakes make the perfect Sunday breakfast treat. They’re made with a blend of gluten-free flour and a hint of vanilla, resulting in a stack that rivals traditional pancakes in taste and texture.

Ingredients

• 1 cup gluten-free all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup buttermilk (or dairy-free alternative)
• 1 large egg
• 1 teaspoon vanilla extract
• 2 tablespoons melted butter or coconut oil

Instructions

1. In a bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, combine the buttermilk, egg, vanilla extract, and melted butter.
3. Gradually mix the wet ingredients into the dry ingredients until smooth.
4. Heat a non-stick skillet over medium heat and lightly grease it. Pour ¼ cup of batter per pancake onto the skillet.
5. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for an additional 2 minutes.
6. Serve warm with your favorite toppings like fresh fruit, maple syrup, or whipped cream.

Fluffy gluten-free pancakes are a breakfast staple you’ll want to make again and again. Their soft texture and delightful flavor will convince everyone at the table that gluten-free can be indulgent and satisfying.

Gluten-Free Breakfast Burrito Bowl

This gluten-free breakfast burrito bowl is loaded with flavor and packed with protein. It’s a wholesome way to start your Sunday with fresh ingredients like scrambled eggs, black beans, avocado, and salsa.

Ingredients

• 2 large eggs
• ½ cup black beans (drained and rinsed)
• ½ avocado, sliced
• ½ cup cherry tomatoes, halved
• 2 tablespoons salsa
• ¼ teaspoon chili powder
• ¼ teaspoon cumin
• Salt and pepper to taste
• Optional toppings: shredded cheese, cilantro, or hot sauce

Instructions

1. In a small bowl, whisk the eggs with a pinch of salt and pepper.
2. Heat a non-stick skillet over medium heat and scramble the eggs until just set.
3. In a serving bowl, layer the black beans, scrambled eggs, cherry tomatoes, and avocado slices.
4. Sprinkle with chili powder and cumin for added flavor.
5. Top with salsa and any additional toppings like cheese or cilantro.

This breakfast burrito bowl brings a fiesta to your morning with bold flavors and nutritious ingredients. The combination of creamy avocado, zesty salsa, and seasoned eggs is truly satisfying.

Gluten-Free Banana Oat Muffins

These gluten-free banana oat muffins are moist, naturally sweetened, and perfect for a Sunday breakfast on the go. They’re also loaded with fiber and healthy ingredients.

Ingredients

• 2 ripe bananas, mashed
• 2 large eggs
• 1 cup gluten-free rolled oats
• ½ cup almond flour
• ¼ cup honey or maple syrup
• 1 teaspoon baking powder
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• ¼ cup dark chocolate chips (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a mixing bowl, mash the bananas until smooth. Add the eggs and honey, whisking until combined.
3. Stir in the oats, almond flour, baking powder, cinnamon, and salt. Fold in chocolate chips if using.
4. Scoop the batter evenly into the muffin tin, filling each cup about ¾ full.
5. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
6. Allow the muffins to cool for a few minutes before serving.

These banana oat muffins are a wonderful way to enjoy a sweet yet wholesome start to your day. Their tender texture and balanced sweetness make them a favorite for all ages.

Sweet Potato Hash with Eggs

This sweet potato hash with eggs is a vibrant, gluten-free breakfast that’s both filling and nutritious. The caramelized sweet potatoes pair beautifully with the runny yolks, creating a hearty Sunday brunch dish.

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 small onion, diced
• 1 red bell pepper, diced
• 2 tablespoons olive oil
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• Salt and pepper to taste
• 4 large eggs
• Optional toppings: chopped parsley, avocado slices, or hot sauce

Instructions

1. Heat olive oil in a large skillet over medium heat. Add sweet potatoes and cook for 5 minutes, stirring occasionally.
2. Add onion, bell pepper, smoked paprika, garlic powder, salt, and pepper. Cook until the sweet potatoes are tender and slightly caramelized, about 8-10 minutes.
3. Create small wells in the hash and crack an egg into each well. Cover the skillet and cook until the egg whites are set but yolks are still runny, about 5 minutes.
4. Serve hot with optional toppings like parsley or avocado.

This sweet potato hash is a beautiful blend of flavors and textures that make every bite satisfying. The combination of earthy sweet potatoes and perfectly cooked eggs is a delightful way to start your day.

Gluten-Free Chia Pudding with Berries

This gluten-free chia pudding is creamy, naturally sweetened, and packed with nutrients. It’s a make-ahead breakfast that feels like a treat but is wholesome and easy to prepare.

Ingredients

• 2 cups unsweetened almond milk (or any milk of choice)
• ½ cup chia seeds
• 2 tablespoons maple syrup or honey
• 1 teaspoon vanilla extract
• 1 cup mixed berries (blueberries, raspberries, strawberries)
• Optional toppings: shredded coconut, nuts, or granola

Instructions

1. In a bowl or jar, mix almond milk, chia seeds, maple syrup, and vanilla extract. Stir well to combine.
2. Cover and refrigerate for at least 4 hours or overnight, stirring once after 30 minutes to prevent clumping.
3. When ready to serve, give the pudding a good stir and top with mixed berries and optional toppings.

This chia pudding is the perfect balance of creamy and fruity, offering a refreshing yet satisfying breakfast. Its versatility lets you customize it with your favorite toppings for endless variations.

Gluten-Free Spinach and Feta Frittata

A gluten-free spinach and feta frittata is a savory, protein-packed breakfast that’s perfect for a relaxed Sunday morning. With its creamy texture and vibrant flavors, it’s sure to become a household favorite.

Ingredients

• 6 large eggs
• ½ cup milk (dairy or non-dairy)
• 1 cup fresh spinach, chopped
• ½ cup feta cheese, crumbled
• 1 small onion, diced
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a bowl, whisk together the eggs, milk, salt, and pepper. Set aside.
3. Heat olive oil in an oven-safe skillet over medium heat. Add the onion and cook until softened, about 3 minutes.
4. Add spinach and cook until wilted, about 2 minutes. Spread the mixture evenly in the skillet.
5. Pour the egg mixture over the vegetables and sprinkle with feta cheese.
6. Transfer the skillet to the oven and bake for 15-20 minutes, or until the frittata is set and slightly golden.
7. Let cool for a few minutes before slicing and serving.

This spinach and feta frittata is a simple yet elegant dish that highlights fresh, wholesome ingredients. It’s an easy way to enjoy a restaurant-quality breakfast at home.

Gluten-Free Almond Flour Waffles

Crispy on the outside and fluffy on the inside, these gluten-free almond flour waffles are a delightful Sunday morning treat. They are naturally sweetened, easy to make, and perfect with a variety of toppings.

Ingredients

• 2 cups almond flour
• 2 tablespoons coconut flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 2 large eggs
• 1 cup almond milk (or any milk of choice)
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 2 tablespoons melted butter or coconut oil

Instructions

1. Preheat your waffle iron and lightly grease it.
2. In a mixing bowl, whisk together almond flour, coconut flour, baking powder, and salt.
3. In another bowl, combine eggs, almond milk, maple syrup, vanilla extract, and melted butter.
4. Gradually add the wet ingredients to the dry ingredients and mix until smooth.
5. Pour the batter into the waffle iron and cook according to the manufacturer’s instructions.
6. Serve warm with your favorite toppings like fresh berries, whipped cream, or a drizzle of maple syrup.

These almond flour waffles are a satisfying, gluten-free alternative that’s just as delicious as their traditional counterparts. Their nutty flavor pairs beautifully with both sweet and savory toppings.

Gluten-Free Breakfast Quinoa Bowl

This hearty breakfast quinoa bowl is loaded with protein and fiber to keep you energized throughout your Sunday morning. It combines fluffy quinoa with sautéed vegetables, avocado, and a perfectly fried egg.

Ingredients

• 1 cup cooked quinoa
• 1 tablespoon olive oil
• 1 cup baby spinach
• ½ cup cherry tomatoes, halved
• 1 avocado, sliced
• 1 large egg
• Salt and pepper to taste
• Optional toppings: crumbled feta, hot sauce, or fresh herbs

Instructions

1. Heat olive oil in a skillet over medium heat. Sauté spinach and cherry tomatoes until softened, about 2-3 minutes. Season with salt and pepper.
2. In the same skillet, fry the egg to your desired doneness.
3. In a serving bowl, layer the cooked quinoa, sautéed vegetables, and avocado slices.
4. Top with the fried egg and any additional toppings you prefer.

This breakfast quinoa bowl is a vibrant and nourishing way to start your day. Its combination of textures and flavors makes every bite satisfying and wholesome.

Gluten-Free Pumpkin Spice Granola

This homemade gluten-free pumpkin spice granola is crunchy, aromatic, and filled with warm spices. It’s perfect for sprinkling over yogurt, enjoying with milk, or eating by the handful.

Ingredients

• 2 cups gluten-free rolled oats
• ½ cup pumpkin puree
• ¼ cup maple syrup
• 2 tablespoons coconut oil, melted
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon ginger
• ¼ teaspoon salt
• ½ cup chopped nuts (e.g., pecans, almonds)
• ¼ cup dried cranberries or raisins

Instructions

1. Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix together oats, nuts, cinnamon, nutmeg, ginger, and salt.
3. In another bowl, whisk pumpkin puree, maple syrup, and melted coconut oil until smooth. Pour this mixture over the dry ingredients and stir to coat evenly.
4. Spread the granola onto the baking sheet in an even layer.
5. Bake for 25-30 minutes, stirring halfway through, until golden and fragrant.
6. Let cool completely before mixing in dried cranberries.

This pumpkin spice granola fills your kitchen with the comforting scent of fall spices. Its crunch and flavor make it a versatile and irresistible addition to your breakfast table.

Gluten-Free Avocado Toast with Poached Eggs

This gluten-free avocado toast with poached eggs is a simple yet satisfying breakfast. The creamy avocado pairs perfectly with the rich, runny yolk, making for a hearty, nutrient-packed meal to enjoy on a lazy Sunday morning.

Ingredients

• 2 slices gluten-free bread
• 1 ripe avocado, mashed
• 2 large eggs
• 1 tablespoon apple cider vinegar
• 1 teaspoon lemon juice
• Salt and pepper to taste
• Red pepper flakes (optional)
• Fresh cilantro or parsley for garnish

Instructions

1. Bring a pot of water to a gentle simmer and add the apple cider vinegar. Crack each egg into a small cup and gently slide them into the water. Poach for 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and set aside.
2. While the eggs are poaching, toast the gluten-free bread slices until golden and crispy.
3. Spread the mashed avocado evenly on each slice of toast and sprinkle with lemon juice, salt, and pepper.
4. Place a poached egg on top of each slice of avocado toast. Season with additional salt, pepper, and red pepper flakes if desired. Garnish with cilantro or parsley.

This avocado toast with poached eggs is an easy, nutritious breakfast that feels like a treat. The combination of creamy avocado and runny egg yolk makes for a balanced and indulgent meal.

Gluten-Free Coconut Flour Pancakes

These gluten-free coconut flour pancakes are fluffy, tender, and have a slight sweetness that pairs perfectly with a drizzle of honey or maple syrup. Coconut flour adds a rich, nutty flavor that makes these pancakes stand out.

Ingredients

• ½ cup coconut flour
• 4 large eggs
• ½ cup almond milk (or any non-dairy milk)
• 2 tablespoons honey or maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• Pinch of salt
• Coconut oil or butter for cooking

Instructions

1. In a bowl, whisk together the eggs, almond milk, honey, and vanilla extract until well combined.
2. Add the coconut flour, baking powder, and salt to the wet ingredients and mix until smooth. Let the batter sit for 5 minutes to allow the coconut flour to absorb the liquid.
3. Heat a non-stick skillet over medium heat and add a small amount of coconut oil or butter. Pour ¼ cup of batter into the skillet for each pancake and cook for 2-3 minutes until small bubbles form on the surface. Flip and cook for an additional 2 minutes.
4. Serve warm with your choice of toppings, such as fresh fruit, yogurt, or maple syrup.

Coconut flour pancakes are a great gluten-free alternative that don’t compromise on flavor or texture. Their light and airy consistency paired with a natural sweetness makes them an irresistible breakfast option.

Gluten-Free Scrambled Eggs with Spinach and Feta

These gluten-free scrambled eggs with spinach and feta are a protein-packed breakfast option that’s perfect for a nutritious start to your day. The creamy feta adds a delightful tang to the savory eggs and tender spinach.

Ingredients

• 4 large eggs
• 1 cup fresh spinach, chopped
• ½ cup feta cheese, crumbled
• 2 tablespoons olive oil or butter
• Salt and pepper to taste
• Optional: cherry tomatoes for garnish

Instructions

1. Heat olive oil or butter in a skillet over medium heat. Add the chopped spinach and sauté until wilted, about 1-2 minutes.
2. In a bowl, whisk the eggs with a pinch of salt and pepper. Pour the eggs into the skillet with the spinach.
3. Stir gently with a spatula until the eggs are mostly set but still slightly runny. Add the crumbled feta and continue to cook for an additional minute until the eggs are fully cooked but still moist.
4. Serve immediately, garnished with cherry tomatoes if desired.

These scrambled eggs with spinach and feta are a delicious and nutritious breakfast that’s easy to make and full of flavor. The creamy feta and sautéed spinach add a burst of freshness, making this dish a perfect start to your Sunday.

Gluten-Free Banana Oatmeal Pancakes

These gluten-free banana oatmeal pancakes are fluffy and naturally sweetened with ripe bananas. They’re quick to make and perfect for a cozy breakfast that feels like a treat.

Ingredients

• 1 cup gluten-free rolled oats
• 2 ripe bananas, mashed
• 2 large eggs
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon
• Pinch of salt
• Coconut oil or butter for cooking
• Optional toppings: sliced bananas, honey, or nuts

Instructions

1. Place the rolled oats in a blender or food processor and blend until they form a fine flour.
2. Add the mashed bananas, eggs, baking powder, vanilla extract, cinnamon, and salt to the blender. Blend until smooth and well combined.
3. Heat a skillet over medium heat and add a small amount of coconut oil or butter. Pour ¼ cup of batter per pancake into the skillet and cook for 2-3 minutes until bubbles form on the surface. Flip and cook for an additional 1-2 minutes until golden brown.
4. Serve warm with your choice of toppings, such as sliced bananas, a drizzle of honey, or a sprinkle of nuts.

These banana oatmeal pancakes are a healthy and satisfying breakfast, providing the perfect balance of flavor and nutrition. They’re easy to customize with your favorite toppings, making them a versatile choice for a Sunday brunch.

Gluten-Free Chia Seed Pudding with Berries

A refreshing and nutritious breakfast, chia seed pudding is a great make-ahead option that’s perfect for busy Sunday mornings. This version is topped with fresh berries for a burst of flavor and color.

Ingredients

• 3 tablespoons chia seeds
• 1 cup almond milk (or any non-dairy milk)
• 1 tablespoon maple syrup or honey
• ½ teaspoon vanilla extract
• ½ cup mixed berries (strawberries, blueberries, raspberries)
• Optional: chopped nuts or a sprinkle of cinnamon

Instructions

1. In a bowl or jar, combine chia seeds, almond milk, maple syrup, and vanilla extract. Stir well and let sit for 5 minutes, stirring again to prevent clumping.
2. Cover and refrigerate for at least 2 hours or overnight to allow the chia seeds to absorb the liquid and form a pudding-like consistency.
3. Before serving, stir the pudding well and top with fresh mixed berries. Add optional toppings like chopped nuts or a sprinkle of cinnamon for extra flavor.

This chia seed pudding with berries is an easy, gluten-free breakfast that’s full of fiber, healthy fats, and antioxidants. Its texture is creamy, with bursts of freshness from the berries, making it an irresistible and energizing start to the day.

Gluten-Free Veggie Omelette

A veggie-packed omelette is a light yet filling breakfast that’s perfect for a nutritious Sunday start. This gluten-free recipe is loaded with colorful vegetables and optional cheese for added flavor.

Ingredients

• 3 large eggs
• ½ bell pepper, diced
• ½ cup cherry tomatoes, halved
• 1 small zucchini, diced
• 1 tablespoon olive oil
• ¼ cup shredded cheese (optional)
• Salt and pepper to taste
• Fresh herbs for garnish (optional)

Instructions

1. In a bowl, whisk the eggs with a pinch of salt and pepper.
2. Heat olive oil in a skillet over medium heat. Add the bell pepper, cherry tomatoes, and zucchini. Sauté for 2-3 minutes until the vegetables are tender.
3. Pour the whisked eggs over the sautéed vegetables and cook for 2-3 minutes, gently lifting the edges with a spatula to allow any uncooked egg to flow underneath.
4. Sprinkle cheese on one half of the omelette (if using) and fold the other half over. Cook for another minute or until the eggs are fully set.
5. Slide the omelette onto a plate and garnish with fresh herbs, if desired.

This gluten-free veggie omelette is versatile and packed with vitamins, making it a well-rounded, satisfying breakfast. The mix of vegetables and optional cheese adds depth and flavor, perfect for a lazy Sunday morning.

Note: More recipes​ are coming soon!