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10 great gluten-free breakfasts

From tangy shakshuka and rich potato hash with golden eggs to fruity breakfast bowls and syrupy pancakes, start your day in the best way with these brilliant breakfast ideas, all totally gluten-free.

English breakfast shakshuka
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English breakfast shakshuka

Traditional North African shakshuka and a full English breakfast collide in this easy recipe for two. This one-pan wonder has everything you need for a hearty meal (whether breakfast, lunch or dinner!) - eggs, bacon and mushrooms cooked in a smoky paprika tomato and bean sauce.

  1. Heat the oil in a large, lidded frying pan over a low heat. Add the onion and cook for 8 mins until softened, stirring occasionally.
  2. Add the bacon, mushrooms, pepper and garlic, turn up the heat and cook for 5 mins. Add the paprika, cook for 1 min, then add the tomatoes and haricot beans. Cover and cook for 8 mins.
  3. Season to taste, then use a wooden spoon to make 2 wells in the mixture. Break an egg into each space, re-cover and cook over a low heat for 3 mins or until the whites are set but the yolk is still runny. Top with an extra sprinkling of smoked paprika and the parsley to serve.

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View full recipe details
  • Ingredients
  • 1 tbsp olive oil
  • 1 onion, roughly chopped
  • 2 rashers thick-cut back bacon, roughly chopped
  • 125g chestnut mushrooms, halved or quartered
  • 1 red pepper, deseeded and chopped into 3cm pieces
  • 1 large garlic clove, thinly sliced
  • 1 tsp smoked paprika, plus extra to serve
  • 400g tin chopped tomatoes
  • 400g tin haricot beans, drained
  • 2 eggs
  • 10g flat-leaf parsley, chopped