Savory Breakfast Ideas (Gluten Free Dairy Free And Sugar Free)
Savory breakfast ideas - gluten free, sugar free and dairy free - great for hearty appetites, that can certainly keep you full longer. If you're trying to reduce your sugar intake or you just prefer sugar free breakfast recipes, here are a few savory dishes perfect to start your day: avocado toast with sardines, savory breakfast burrito, tortilla rollups with smoked salmon or cabbage and rice skillet casserole.
Course Appetizer, Breakfast, Lunch, Snack
Cuisine DairyFree, Gluten Free
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Assemble in 10 minutesminutes
Total Time 40 minutesminutes
Servings 2people
Calories 250kcal
Author HealthyTasteOfLife
Ingredients
1. Savory Gluten Free Dairy Free Avocado Toast With Sardines
Prepare your gluten free bread buns (pop them in the toaster as you need).
Mash the avocado on top with a fork. Add the onion rings. Sprinkle salt and black pepper, top with sardines and finish with hemp seeds or any other seeds you like.
BREAKFAST SKILLET CASSEROLE
Shred the cabbage with a knife or a mandoline slicer for thinner strips. You'll need aprox. 1/2 of a medium head. Chop the onion and the garlic cloves - saute until slightly golden then add the cabbage + salt, pepper, coriander, mustard and cook until it gets soft. Set aside.
In a bowl mix the eggs with a little salt and turmeric powder, then add the plant milk, mix until well combined.
Divide the cabbage mixture into two portions. To the one left in the pan (I used a ceramic 10" skillet ) add the cooked rice, kale and pour over half of the egg mixture.
Repeat with another layer of cabbage, rice, kale and egg mixture. The liquid should cover slightly the surface for a perfect moist result.
Bake at 380 F for 35-40 minutes until the surface is slightly golden.
When ready cover with a heatproof cutting board and flip the skillet. Cut and serve! For more details, see video.
BREAKFAST MUSHROOM BURRITO
Saute chopped onion until slightly golden. Add the mushrooms, salt & pepper and cook until brown and tender. Then add the cooked brown rice, the chickpeas and cook for another 2 minutes. Set aside.
Prepare the avocado sauce by mixing all ingredients in a blender.
Spread the avocado sauce on tortillas, add the mushroom mixture, the chives, ketchup, sauerkraut and the sprouts. Roll and serve.
GLUTEN FREE TORTILLA ROLL UPS
Spread some avocado sauce on the tortillas. Sprinkle with chopped chives, add the alfa alfa sprouts and the sunflower seed sprouts.
Finish with wild smoked salmon. Roll and serve.
Video
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Notes
The nutritional values vary from recipe to recipe, these are only average values.Watch video for visual instructions.