6 Egg-less, Grain-less Breakfast Ideas

Autoimmune? Allergic to eggs? Don’t like eggs? Avoiding grains?

What’s left to eat in the morning? Lots!

If you are like me I loved eggs, and already being gluten-free, finding that I had antibodies to eggs was a big bummer. But it has made me get creative.

Here are 6 delicious, healthy breakfasts with no eggs and no grains:

1) Veggie smash smoothie

The idea here is that consuming more veggies and ones you don’t often eat will increase the fiber diversity and therefore the bacteria in your gut. This is an easy way to increase the diversity of your microbiome. This is huge for overall health.

You can cut up veggies and freeze them for easy use in the future. Or, I just buy a small piece of several veggies I don’t often cook every time I grocery shop… like a turnip, an endive, a parsnip, a beet. I usually also include celery, greens, and carrot too. Cut into small chunks and use about a tablespoon of each for a single serving smoothie.

Other ingredients (vary to your own preference):

• 1-2oz bone broth – either homemade or Kettle and Fire chicken 

• 2oz Forager plain Probiotic Cashewmilk Yogurt (it is liquid, I call it kefir)

• 3-4oz Forager Probiotic Cashewmilk Yogurt Blueberry or Strawberry

• ½ frozen banana for sweetening

• ½ small chunk frozen organic chicken liver cut or grated (ok to eat raw after frozen for 14 days)

• 2 T avocado oil or EVOO (extra virgin olive oil)

• 1 scoop Designs for Health Purepaleo bone broth protein powder

This usually makes about 16oz. The protein, fat, and complex carbs are filling.

2) Bacon or sausage with sautéed or leftover veggies, onions, and/or potatoes

Occasionally I just have bacon or sausage with a piece of long-fermented sourdough toast with butter.

3) Sweet potatoes, onion, crumbled bacon or sausage (or meatless), and greens  

Season this mixture as desired with salt, pepper, oregano, Italian seasoning, or other herbs. 

Similar to Snooze’s sweet potato hash. Yum!

4) Dr. Mark Hyman’s breakfast burgers

Mix 2t onion powder, 2t dried sage, 1t garlic powder, a pinch of sea salt and ½ t black pepper into 1 pound of grass-fed ground beef. Divide into 8 portions and flatten into patties.

To cook, heat 1T EVOO over medium high heat. Cook patties for 2-3 minutes, turn and cook another 1-2 minutes. To me these taste similar to sausage, probably due to the sage. 

They can be eaten alone, or with potatoes or greens. I occasionally put it on sourdough toast w avocado and/or tomato.

They can be stored, cooked or uncooked, in an airtight container in the fridge for 3-4 days or can be frozen, separately, so you can pull out 1 or 2 at a time.

5) Whitney’s granola with plain yogurt (Use kefir if you want a cereal-type experience)

Soak 1c walnuts and 1c pecans in water with 1½ t salt overnight. Add 1c cashews and ½ c pumpkin seeds and ½ c sunflower seeds to the walnuts and pecans. Cover with water. Soak all nuts and seeds 2-4 more hours. 

Drain well and food process briefly until nuts are about the size of oats. Add ½ c honey or maple syrup, 2T EVOO or coconut oil, 1½ T vanilla extract, 1T cinnamon and raisins, currents, other dried fruit, freeze-dried berries, or shredded coconut as desired. Mix really well. 

Pour onto parchment papered pan(s), spreading out and pressing thin. Dehydrate on oven’s lowest setting 150-170 degrees for 4-5 hours. Dehydrates faster if flipped over halfway through. Cool (it will crisp up as it cools), crumble and store in the fridge. 

This is yummy and very filling because it is very dense. It is not cheap to make but lasts a long time since generally used in fairly small amounts.

6) Melinda’s Waffles

These are flourless and eggless waffles. They make a good “bread” if you are gluten and egg-free and dying for a PBJ or avocado toast.

Put 1 can of drained garbanzo beans, 1/3 c cashews, and 1 c water into a blender. Blend briefly. Add 6-8 pitted dates (6 larger or 8 smaller), 1t vanilla, ½ t salt, almost 2 cups oats, and 2 cups water. Blend well. If you don’t have dates, ¼ c honey will work.

Batter will thicken over time.  Add more oats if too thin. Add more water if too thick. Pour on a heated, oiled waffle iron and enjoy.

We put peanut butter and jelly and fold over and drizzle w a tiny bit of maple syrup. Or, just serve warm with butter. They are great hike or work snacks alone or as a sandwich.