Simple, ‘instant’ grain-free breakfasts.

Did I mention, simple?

If you’ve gone grain-free, the first thing you might be struggling with is breakfast. Not just because it’s the first meal of the day. Most of us are used to breakfast as a quick, no-cook meal; apart from the occasional cooked weekend pancakes or eggs. A couple of slices of bread thrown into the toaster, or a bit of cereal splashed with milk, in a bowl. Done and done. I’m guessing that might have been your breakfast story too?

Grain-free breakfasts are harder, aren’t they? Especially if you’re also eating organic, whole foods (not heavily processed). I’ve been an exhausted mama with hitting the kitchen first thing, and making breakfast from scratch every day, out of ingredients that are new to me. Especially since cooking is a challenge for me at the best of times. [Example: I’ve been known to get toast wrong.] Eggs have been the go-to, but they still require cooking- and my children usually like some kind of pancake or grain-free bread to go with them. Which means more cooking. Also, as much as I love eggs, I don’t want poached eggs for breakfast 365 days a year.

So, I’ve found some alternatives.

The catch is that these ‘instant’ grain-free breakfasts do take a tiny bit of preparation in advance. But, I’m happy to put in half an hour on a sunny afternoon for the privilege of stumbling out of bed into my Ugg boots, brewing up a coffee, and eating a breakfast that’s already been made.

Here are some ideas:


I shared my grain-free waffle recipe recently. You can find it here. It’s a great one because you can refrigerate or freeze the waffles, then at breakfast, pop them into the toaster. The way you used to do with bread. Done! If you don’t have cassava flour, or if like me you don’t like to eat it too often, you could make the waffles with almond meal, or 1/2 almond meal, 1/2 tapioca starch. I’ve also made them with green banana flour. They do take a little more egg or almond milk to achieve the same consistency in the batter, but they’re just as yum.

I’ve gone all energy-savvy lately: I’ve delegated. Both my children can now make a mean waffle. Better yet, they like making waffles. It empowers them to make their own breakfast when they want, without waiting for me to whip up some grain-free fodder; and it will empower them down the track too. When they’re out of the nest (noooo!), and having to fend for themselves. They’ll know how to work with whole foods, and how to feed themselves a nutrient rich diet, instead of relying on processed ‘food’.

Egg Muffins: A Recipe

We keep chickens, so I’m not going to give up eggs for breakfast completely. And these are a cinch. As with the waffles, you can make them in advance and store them in the fridge. I wouldn’t recommend putting them in the toaster though. They’re yummy cold, or you can warm them up in the oven or under the grill.

This is basically a design your muffin own affair:

Egg Muffins (Makes 6 large muffins)

Mine! I baked them! Imperfectly tasty perfection.


4 eggs, whisked

A handful of chopped *vegetables, lightly fried in butter (optional- you can add them raw).

*I use whatever is growing in the veggie patch, which is usually spinach, because I’m a rookie vegetable gardener and so far I’m very good at growing spinach. Stay tuned for exotic vegetable egg muffins. (Hmm, not likely…)

Almond milk. You could use cow’s milk if you eat dairy. Use about three quarters of a cup or so, depending on how far you want your muffin mixture to go.

If you don’t want to add milk, you really don’t have to. You could just add more eggs.

Extras, such as bacon (optional).


There are two choices. You can add the chopped veggies and almond milk to the whisked eggs, mix, pour into a greased muffin tray and bake in a preheated oven at 180 degrees Celsius for 20-30 minutes.


  • Add the almond milk to the whisked eggs and mix.
  • Spoon 1/2 the mixture into a greased muffin tray (a little into each section).
  • Lightly fry the veggies (and bacon if you’ve added it).
  • Add the vegetable mix evenly to each muffin.
  • Pour the remaining egg mixture into the tray to complete the muffins.
  • Bake in a preheated oven and 180 degrees Celsius, for 20-30 minutes.

The only advantage to the second method is that you get even amounts of veggies in each muffin, or can add more to some muffins and less to others, to make ‘bespoke’ veggie portions for family members, if you wish.

Yes, I’ve photographed the egg muffins I baked for this post. You can tell because they don’t look pro. But, they’re yummy.


My son has this saying: “I have the world’s best mum. She helped me quit school and she lets me have chocolate biscuits for breakfast.”

One day, baking biscuits out of organic, nutrient rich ingredients and adding up the sugars and carbs, I realised that although most of my biscuit recipes have a naughty tablespoon or two of honey in them, they’re actually really nutritious and would beat the pants off any processed breakfast cereal we used to eat, for health. And one morning, when we were rushing out the door and I didn’t have time to be mama chef, I remembered this, and offered my children biscuits on the go for breakfast. (Yep, I’ve said it before; mother of the year.)

But, it was a popular breakfast! Here’s the chocolate biscuit recipe.

Honestly, I try to limit cacao, for the particular health concerns of our family. And if you’re looking for a breakfast biscuit recipe without cacao powder, try this one, from gluten free on a shoestring. Or you could try the green banana flour biscuit recipe from one of my earlier posts.

But, an occasional breakfast biscuit with cacao has made it to our list.

Since we limit our sugar consumption for our family’s particular health needs, including our consumption of honey, they’re a sometimes breakfast for us. But, did I mention popular? Some biscuits go okay frozen too, so you can prepare and put them away for a day when you need them.


They do make a good breakfast. And, they’re instant. Organic bananas make an even better breakfast. I’m growing a tiny banana plant in the front yard, so hopefully I can delegate breakfast preparation to that tree, in the future. Hopefully, it will grow breakfast for me while I sleep. Now THAT will be certified awesome, by this busy organic mama. Til then, I buy certified organic bananas from a tiny organic supermarket I visit, or the macro organic bananas from Woolworths.

That’s it!

I hope the ideas and recipe here help make breakfasts easier. And if you’re here, thank you for reading. If any of these breakfasts work for you, let me know, or if you have any tips for this rookie grain-free mama, I’d love to hear those too.

Yours in easy breakfasts.

The banana and waffle photographs used in this post are from pixabay. The egg muffin photograph is credited to Shellsforfree.


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