The (Mostly) Eggless Breakfast

I personally think an egg is the perfect food. I love them and could eat them every day and be perfectly happy. Kids, however, may not always agree with me. If you need a break from eggs, or your child has texture issues with them, or they just flat out don’t like them, here are some options so that your mornings can flow as smoothly as possible.

When I am trying to get my kids off to school only to discover that my son can’t find two socks that match, that my daughter’s hair isn’t cooperating, or God forbid, they can’t find their shoes, I need to have a few tricks up my sleeve. My kids love a slice of Rudi’s toast or an Udi’s bagels with a slather of organic peanut or almond butter. I keep the bagels in the freezer and when I need one, I pull it out and pop it in the microwave for 25 seconds wrapped in a paper towel, which thaws it just enough to pull it apart and toast it. There is something oddly comforting about warm, oozing peanut butter.

Planning ahead with muffins really helps too. I bake up a recipe of Banana Pumpkin Muffins which I keep frozen. I take a few out, first thing in the morning, when I get up and microwave them for 20 seconds. If you don’t like using a microwave, pull a few out the night before and place them in an air tight container. They’ll be perfectly thawed and moist by breakfast time. Do this with any variety of baked goods, like Peach Muffins from the Gluten-Free Goddess or Meusli Scones from Elana’s Pantry. You’ll thank yourself in the morning.

Personally, I try to keep syrup away from my kids during the week. But I also know that there are moments when outright bribery may be the secret weapon you need mid-week when the little darlings are driving you crazy. A quick fix is French Toast. Team it with a slice of turkey bacon and your little ones will start their day with a full tummy, yet without a ton of sugar. Just moderate the syrup for them because left to their own devices, they will drown their french toast, and lap it up like tail wagging dogs (or is that just my kids?)

Plan a bit and stay one step ahead of the morning chaos. But save a slice of French toast, or a muffin or two for yourself. They go great with coffee and a quiet house.

Amy Waczek writes a gluten-free, casein and soy optional blog featuring a recipe index and resource guide at

Amy’s French Toast

Prep time: 5 minutes
Total time: 10 minutes
Yield: 1-2 servings

1 1/2 tsp. grapeseed oil or butter substitute (like Earth Balance)
2 slices gluten-free bread (I use Udi’s or Rudi’s) sliced in half on a diagonal
2 eggs
1/4 c. almond milk
1/4 tsp. cinnamon

1.    In large, shallow dish, whisk eggs until smooth. Add almond milk and cinnamon. Mix thoroughly.

2.    Heat grapeseed oil or butter substitute over medium heat until hot.

3.    Dip bread into egg mixture for a minute each side, then place into skillet. Cook each side for 2–3 minutes and plate. Douse lightly with maple syrup and serve warm with turkey bacon, sliced bananas or seasonal fruit.

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