Breakfast – Gluten Free, Grain Free

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Sometimes I think breakfast if the hardest meal to get good gluten free and grain free variety in to.  I don’t like to spend too much time cooking at breakfast time, so with this recipe, I am going to do the time-consuming parts the day before.

Breakfast – Gluten Free, Grain Free

2 Breakfast - Gluten Free, Grain Free

Breakfast – gluten free, grain free – Menu 1

Gluten free breaky 1Breakfast Gluten free grain free
Breakfast – gluten free, grain free

Hashbrowns made with pre-cooked sweet potato

Eggs

Tomato

Mushrooms

Bacon

Make the hashbrowns, more than you need so that the remainder can be frozen.

Ingredients for sweet potato hashbrowns

1 and 1/2 cups Sweet-potato chopped into 1/2 inch cubes

2 eggs slightly beaten

2 tablespoons of coconut flour

Salt, pepper and a little curry powder to taste

3 inches of leek – chopped and sauteed

Method 1 for Hashbrowns

1. Cook the cubed sweet potato until it is tender but not falling apart.

2. Drain the water off and let the sweet-potato cool down.

3. Mix the other ingredients together

4. Roughly chop the sweet potato with a spoon, don’t mash it, you just want smaller pieces.

5. Mix the egg mixture into the sweet-potato

6. Heat a pan with a tablespoon of coconut oil, don’t heat so much that it smokes.

7. With this mixture, you can just drop spoonfuls into the pan to cook or you can form the mixture into shapes.

Gluten free hashbrown - curry flavor
Method 1 Gluten free hashbrown – curry flavor

8. Cook each side for about three minutes.

If you will be eating them now, keep them warm while you prepare the other menu parts. If they are made in preparation for breakfast tomorrow cover and put them in the fridge when they are cool. Or if you made a double batch, when they are cool separate with baking paper and place in a freezer bag to freeze.

Bacon: This is another item that can be pre-cooked if you want to keep the breakfast workload to a minimum.  I just cook bacon in a little coconut oil.  If bacon was the main item on this menu I would cook it on the day.

Another advantage of preparing what you can the day before is that all those dirty dishes can be washed and put away.

Breakfast morning preparation

1. Heat the hashbrowns and the bacon – either in a moderate oven or put them in a covered pan over gentle heat.

2. Peel wash and slice the mushrooms – saute in a pan with a little water and Gluten free BBQ sauce to flavor

3. Cook the eggs in a pan with a little coconut oil. I cooked the eggs in silicone rings.

4. Next to the eggs put a thick slice of tomato. I like to put a lid on the pan and cook at a lower heat.

That is all nice and easy, just plate up and enjoy your breakfast – gluten free, grain free.

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The next breakfast – gluten free, grain free is a variation of the above. The hashbrowns are also made with a different method. I like eating both methods but I am favoring this second method.

Breakfast – Gluten Free, Grain Free menu 2

Hashbrowns Method 2 – chilli flavor

Bacon

Eggs

Sour Cream

Tomato Salsa (I made mine with chopped tomato, onion, salt, pepper and tarragon.)

Ingredients for sweet potato hashbrowns Method 2

2 cups of raw grated Sweet-potato (Don’t grate until you are ready to use it due to discoloration tendencies.)

2 eggs slightly beaten

2 tablespoons of coconut flour

Salt, pepper and chilli powder or chilli sauce to taste

3 inches of leek – chopped and sauteed

Method 2 for Hashbrowns

1. Mix the eggs, flour and flavorings together – as the coconut flour absorbs so much moisture you can adjust this by adding another egg or a little water.

2. Grate the sweet potato now

3. Mix the egg mixture into the sweet-potato

4. Heat a pan with a tablespoon of coconut oil, don’t heat so much that it smokes.

5. Put tablespoons full of the mixture into the pan and flatten a little.

6. Cook each side for 3-5 minutes

As with method one, store or freeze for later.

Pre-cook the bacon for breakfast tomorrow.

Breakfast – Gluten Free, Grain Free Menu 2 –

cook and plate up.

Gluten free hashbrown2
Method 2 Gluten free hashbrown – chilli flavor

1. Heat the hashbrowns and the bacon – either in a moderate oven or put them in a covered pan over gentle heat.

2. Cook the eggs in a pan with a little coconut oil. I cooked the eggs in silicone rings.

That is all there is to do on breakfast morning – now plate up with plenty of hashbrowns, sour cream and tomato salsa. For the chilli lovers add some more hot sauce.

Breakfast - gluten free, grain free Gluten free breaky
Menu 2 Chilli flavor

This is one awesome breakfast – gluten free, grain free – delicious
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