20 Cheap Gluten-Free Breakfast Ideas

Starting your day with a nutritious and delicious breakfast is essential for a productive day. However, for those following a gluten-free diet, finding breakfast options that are both affordable and tasty can be a challenge. This article provides a comprehensive list of 20 cheap gluten-free breakfast ideas, complete with full recipes, to help you start your day right without breaking the bank.

1. Classic Scrambled Eggs

A timeless breakfast staple, scrambled eggs are naturally gluten-free, protein-packed, and incredibly easy to make.

Ingredients:

• 2 large eggs
• 2 tbsp milk or water
• Salt and pepper to taste
• 1 tsp butter or oil

Instructions:

1. Whisk the eggs, milk or water, salt, and pepper in a bowl.
2. Heat the butter or oil in a non-stick skillet over medium heat.
3. Pour in the egg mixture and cook, stirring occasionally, until the eggs are cooked to your liking.

2. Oatmeal with Berries

Oatmeal is a hearty and filling breakfast. Ensure you use certified gluten-free oats to avoid cross-contamination.

Ingredients:

• 1/2 cup certified gluten-free rolled oats
• 1 cup water or milk
• A handful of fresh or frozen berries
• 1 tbsp maple syrup or honey (optional)

Instructions:

1. In a small saucepan, bring the water or milk to a boil.
2. Stir in the oats and reduce the heat to low. Simmer for 5-7 minutes, stirring occasionally, until the oats are cooked through.
3. Top with berries and a drizzle of maple syrup or honey if desired.

3. Banana Pancakes

These simple two-ingredient pancakes are a game-changer for a quick and healthy breakfast.

Ingredients:

• 1 ripe banana
• 2 large eggs

Instructions:

1. Mash the banana in a bowl until smooth.
2. Whisk in the eggs until well combined.
3. Heat a lightly oiled griddle or non-stick skillet over medium heat.
4. Pour or scoop the batter onto the griddle, making small pancakes.
5. Cook for 1-2 minutes per side, until golden brown.

4. Sweet Potato Hash

A savory and satisfying breakfast that is both nutritious and delicious.

Ingredients:

• 1 medium sweet potato, peeled and diced
• 1/2 onion, chopped
• 1/2 bell pepper, chopped
• 1 tbsp olive oil
• Salt and pepper to taste
• 2 large eggs

Instructions:

1. Heat the olive oil in a large skillet over medium heat.
2. Add the sweet potato, onion, and bell pepper. Cook for 10-15 minutes, stirring occasionally, until the sweet potato is tender.
3. Season with salt and pepper.
4. Create two wells in the hash and crack an egg into each.
5. Cover and cook for 5-7 minutes, until the egg whites are set and the yolks are cooked to your liking.

5. Yogurt Parfait

A simple, no-cook breakfast that can be prepared in minutes.

Ingredients:

• 1 cup plain or Greek yogurt
• 1/2 cup mixed berries
• 1/4 cup gluten-free granola

Instructions:

1. In a glass or jar, layer the yogurt, berries, and granola.
2. Repeat the layers until the glass is full.
3. Serve immediately.

6. Breakfast Smoothie

A quick and easy way to get a nutritious breakfast on the go.

Ingredients:

• 1 ripe banana
• 1/2 cup mixed berries
• 1/2 cup spinach
• 1 cup almond milk or other milk of your choice
• 1 tbsp chia seeds or flax seeds

Instructions:

1. Combine all ingredients in a blender.
2. Blend until smooth and creamy.
3. Pour into a glass and enjoy.

7. Egg Muffins

These make-ahead egg muffins are perfect for busy mornings.

Ingredients:

• 6 large eggs
• 1/4 cup milk
• 1 cup chopped vegetables (e.g., spinach, bell peppers, onions)
• 1/2 cup shredded cheese (optional)
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Grease a muffin tin.
3. In a bowl, whisk the eggs and milk. Stir in the vegetables, cheese (if using), salt, and pepper.
4. Pour the egg mixture into the muffin cups.
5. Bake for 15-20 minutes, or until the eggs are set.

8. Fried Rice

A great way to use up leftover rice for a savory breakfast.

Ingredients:

• 1 tbsp sesame oil
• 1 cup cooked and chilled rice
• 1/2 cup frozen peas and carrots
• 1 green onion, chopped
• 2 large eggs, lightly beaten
• 1 tbsp gluten-free soy sauce or tamari

Instructions:

1. Heat the sesame oil in a large skillet or wok over medium-high heat.
2. Add the rice, peas, and carrots. Stir-fry for 3-5 minutes, until heated through.
3. Push the rice to one side of the skillet and pour the eggs onto the other side. Scramble the eggs until cooked.
4. Mix the eggs with the rice. Stir in the green onion and soy sauce.

9. Shakshuka

A flavorful and impressive-looking breakfast of eggs poached in a spicy tomato sauce.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (14.5 ounce) can diced tomatoes
• 1 tsp paprika
• 1/2 tsp cumin
• Pinch of red pepper flakes
• Salt and pepper to taste
• 4 large eggs
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened.
2. Add the garlic and cook for another minute.
3. Stir in the diced tomatoes, paprika, cumin, red pepper flakes, salt, and pepper. Simmer for 10 minutes.
4. Create four wells in the tomato sauce and crack an egg into each.
5. Cover and cook for 5-7 minutes, until the egg whites are set.
6. Garnish with fresh parsley.

10. Gluten-Free Crepes

These delicate crepes can be filled with your favorite sweet or savory fillings.

Ingredients:

• 1 cup gluten-free all-purpose flour blend
• 2 large eggs
• 1/2 cup milk
• 1/2 cup water
• 2 tbsp melted butter
• Pinch of salt

Instructions:

1. In a blender, combine all ingredients and blend until smooth.
2. Let the batter rest for at least 15 minutes.
3. Heat a lightly oiled non-stick skillet over medium heat.
4. Pour about 1/4 cup of batter into the skillet and swirl to create a thin crepe.
5. Cook for 1-2 minutes per side, until lightly browned.

11. Baked Eggs with Spinach and Tomatoes

A simple and elegant breakfast bake.

Ingredients:

• 1 tbsp olive oil
• 2 cups fresh spinach
• 1 cup cherry tomatoes, halved
• 4 large eggs
• Salt and pepper to taste
• Grated Parmesan cheese (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Grease four small ramekins.
3. Divide the spinach and cherry tomatoes among the ramekins.
4. Crack an egg into each ramekin.
5. Season with salt and pepper and top with Parmesan cheese, if desired.
6. Bake for 10-15 minutes, or until the egg whites are set.

12. Breakfast Tacos

A fun and customizable breakfast.

Ingredients:

• 4 corn tortillas
• 4 large eggs, scrambled
• 1/2 cup black beans, rinsed and drained
• 1/4 cup salsa
• Sliced avocado, for garnish

Instructions:

1. Warm the corn tortillas in a dry skillet or in the microwave.
2. Fill each tortilla with scrambled eggs, black beans, and salsa.
3. Top with sliced avocado.

13. Poached Eggs on Toast

A classic breakfast that is both simple and elegant.

Ingredients:

• 2 large eggs
• 2 slices of gluten-free bread, toasted
• Salt and pepper to taste

Instructions:

1. Bring a pot of water to a gentle simmer.
2. Crack each egg into a small bowl.
3. Create a gentle vortex in the water and carefully slide in the eggs, one at a time.
4. Poach for 3-4 minutes for a runny yolk.
5. Remove the eggs with a slotted spoon and place them on top of the gluten-free toast.
6. Season with salt and pepper.

14. Huevos Rancheros

A traditional Mexican breakfast that is full of flavor.

Ingredients:

• 2 corn tortillas
• 2 large eggs
• 1/2 cup salsa
• 1/4 cup refried beans
• Crumbled cotija cheese, for garnish

Instructions:

1. Warm the tortillas and spread a layer of refried beans on each.
2. Fry two eggs to your liking.
3. Place an egg on each tortilla.
4. Top with salsa and cotija cheese.

15. Breakfast Burritos

A hearty and portable breakfast.

Ingredients:

• 2 large gluten-free tortillas
• 4 large eggs, scrambled
• 1/2 cup cooked sausage or bacon, crumbled
• 1/4 cup shredded cheese
• Salsa, for serving

Instructions:

1. Warm the tortillas.
2. Fill each tortilla with scrambled eggs, sausage or bacon, and cheese.
3. Roll up the burritos and serve with salsa.

16. Overnight Oats

A convenient and delicious make-ahead breakfast.

Ingredients:

• 1/2 cup certified gluten-free rolled oats
• 1/2 cup milk of your choice
• 1/4 cup yogurt
• 1 tbsp chia seeds
• 1 tbsp maple syrup or honey
• Your favorite toppings (e.g., fruit, nuts, seeds)

Instructions:

1. In a jar or container, combine the oats, milk, yogurt, chia seeds, and maple syrup.
2. Stir well, cover, and refrigerate overnight.
3. In the morning, stir and add your favorite toppings.

17. Breakfast Casserole

A perfect breakfast for a crowd or for meal prepping.

Ingredients:

• 6 large eggs
• 1 cup milk
• 1 lb cooked sausage, crumbled
• 2 cups frozen hash browns, thawed
• 1 cup shredded cheddar cheese
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Grease a 9×13 inch baking dish.
3. In a large bowl, whisk the eggs and milk. Stir in the sausage, hash browns, cheese, salt, and pepper.
4. Pour the mixture into the prepared baking dish.
5. Bake for 30-40 minutes, or until the center is set.

18. Keto Pancakes

A low-carb and gluten-free pancake option.

Ingredients:

• 4 oz cream cheese, softened
• 4 large eggs
• 2 tbsp coconut flour
• 1 tbsp sweetener of your choice
• 1 tsp vanilla extract

Instructions:

1. In a blender, combine all ingredients and blend until smooth.
2. Heat a lightly oiled griddle or non-stick skillet over medium heat.
3. Pour the batter onto the griddle to form small pancakes.
4. Cook for 2-3 minutes per side, until golden brown.

19. Pineapple Smoothie

A refreshing and tropical smoothie to start your day.

Ingredients:

• 1 cup frozen pineapple chunks
• 1/2 banana
• 1/2 cup coconut milk
• 1/4 cup orange juice

Instructions:

1. Combine all ingredients in a blender.
2. Blend until smooth and creamy.
3. Pour into a glass and enjoy.

20. Winter Breakfast Hash

A hearty and warming breakfast for a cold morning.

Ingredients:

• 1 tbsp olive oil
• 1 cup diced butternut squash
• 1/2 cup chopped Brussels sprouts
• 1/4 cup chopped bacon
• 2 large eggs
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large skillet over medium heat.
2. Add the bacon and cook until crispy. Remove the bacon and set aside.
3. Add the butternut squash and Brussels sprouts to the skillet. Cook for 10-15 minutes, until tender.
4. Create two wells in the hash and crack an egg into each.
5. Cover and cook for 5-7 minutes, until the egg whites are set.
6. Top with the crispy bacon and season with salt and pepper.

References

[1] MI Gluten Free Gal. (2025, April 10). Quick Gluten Free Breakfast Ideas. https://miglutenfreegal.com/quick-gluten-free-breakfast-ideas/
[2] BBC Good Food. (n.d.). Gluten-free breakfast recipes. https://www.bbcgoodfood.com/recipes/collection/gluten-free-breakfast-recipes
[3] Grain Free Table. (2025, August 27). 25 Incredible Gluten-Free Egg Recipes. https://grainfreetable.com/gluten-free-egg-recipes/