Gluten free breakfast for everyone

I’ve had gluten free breakfast in my writing calendar since April, so imagine my delight when BBC Good Food’s collection of recipes began making the rounds this week! They start out strong with hash browns, Gruyere and pancetta, but quickly veer into “what??” territory with smoothie cubes and something called piperade. Several of the recipes are just fruits, which is nice but lacks protein and will leave you hungry after an hour.

My recipes are inspired by my home state, New Mexico, and are all based around eggs. You could easily do the burrito without eggs, though. Here are three pretty easy options for gluten free breakfast!

Migas-style scrambled eggs

Recipe per person:

2 medium eggs

½ bell pepper, diced (I prefer red but any will do)

½ medium onion, diced

¼ cup shredded cheddar cheese

¼ crumbled tortilla chips + a couple whole chips for garnish

Oil for frying (about 1 tablespoon)

Salt and pepper to taste

optional: 1 tablespoon minced cilantro (UK=coriander), ¼ teaspoon smoked paprika

salsa and sour cream for serving

Fry the pepper and onion in oil until the onion is just caramelizing. Add the eggs and scramble them in, seasoning with salt and pepper (and optional paprika) as they cook. When the eggs are cooked, turn off the heat and add the cheese, tortilla chips and optional cilantro. Serve topped with a dollop of sour cream and salsa on top and a few whole chips alongside.

Huevos Rancheros

Recipe per person:

1-2 corn tortillas

½ cup cooked pinto or black beans, whole or refried (I used canned and season them a bit)

½ cup cooked hash browns, home fries or fried potatoes

1 fried egg

¼ cup shredded cheddar cheese

¼ – ½ cup red or green chile sauce (Hatch is the best brand and labels gluten free; check the labels on other brands before buying!)

Warm the corn tortillas and place them on a plate. Add the beans and potatoes on top, leaving a space for the egg. Add the egg. Sprinkle the cheese across the top, then pour your warmed sauce over that. Bam, amazing breakfast.

Breakfast Burrito

This is not a thing in the United Kingdom, and I don’t know why! I see burritos for lunch and dinner, but no one has gotten on board with the breakfast burrito. Here’s how to do it:

Recipe per person:

1 gluten free flour tortilla

1 scrambled egg

¼ cup shredded cheddar cheese

¼ cup cooked, shredded hash browns or fried, small-diced potatoes

Then add any of these optional ingredients:



Refried or whole cooked beans

Red or green chile sauce


Avocado slices or guacamole

Warm your tortilla and place it flat on a plate. Add your fillings in a line down the middle, leaving space at each end. Fold the ends in, then roll your burrito. As long as your ingredients are hot going in, you shouldn’t need to do anything else, but if it was too cool, pop it in the microwave for 30 seconds or so just to melt the cheese inside. Serve with more salsa or chile sauce for dipping.

These are all weekend breakfasts for me; I must confess to being a smoothie girl during the week. They take a little time, but they are all pretty easy if you’ve got the ingredients on hand.

What’s your favorite gluten free breakfast? Have you ever had a breakfast burrito, UK readers? Tell me in the comments!

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